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Low Carb Chili

Low Carb Recipe

Five low carb chili recipes including Ancho Macho, baked, chicken, beef and a no-bean chili. Pick your flavor!

Low Carb Chili

Ancho Macho Chili

For a more distinctive flavor in Ancho Macho Chili, use Mexican-style chili powder available gourmet spices.

Ancho chili for Ancho Macho Chili

5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly ground black beans
2 tablespoons vegetable oil, divided
1 medium onion, chopped
3 tablespoons ancho chili powder
1 can diced tomatoes with green chiles (14 1/2 oz)
3/4 cup dry red wine(or chicken broth)
4 large roasted garlic cloves, minced

Recipe Directions

Heat oven to 325 degrees.

Toss beef with salt and pepper. Heat 1-1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil.

Add the last 1-1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.

Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

Helpful Hints

  1. For a more distinctive flavor, use Mexican-style chili powder.
  2. Jarred roasted garlic cloves can be found in well stocked supermarkets.

Nutrition Information

This recipe yields 8 servings.


Baked Chili

Far better than a typical chili this Baked Chili recipe uses round steak instead of hamburger with the usual chili seasonings smothered in tomato sauce and baked in a Dutch oven.

2 pounds round steak trimmed, and cut into 1-inch pieces
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 cup onion, chopped
3 garlic cloves, minced
3 cups tomato sauce (29-oz can)

Add all ingredients in a Dutch oven and stir. Cover and bake in 350 degree oven until beef is tender, about 4 hours. Remove from oven and stir.

Serve with sour cream, cheese and chopped green onions. This recipe yields 6 servings.

Nutrition information: 309 Calories; 19g; 30g; Protein; 4g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol: 458mg Sodium
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat


Chicken Chili Verde

Chicken Chili Verde is marvelous, and a really nice change from the traditional beef chili. Salsa verde and jalapeno add a hot and spicy kick.

1-1/2 pounds boneless, skinless chicken breasts
1-1/2 cups bottled salsa verde
1/2 medium onion, chopped
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 to 2 tablespoons jarred, sliced jalapenos
2 teaspoons chicken bouillon granules
Guar or xanthan (optional)
Sour cream
Shredded Monterey Jack Cheese
Chopped fresh cilantro

Just plunk the chicken breasts into your slow cooker, and add the salsa verde, onion, bay leaf, pepper, cumin, garlic, jalapenos and bouillon on top. Cover it, set it to low and let it cook for 9 to 10 hours.

When the time is up, take a fork and shred the chicken right there in the pot, which will now be very easy to do. Stir it up, thicken the chili a little with the guar or xanthan if you think it needs it, and serve with sour cream, shredded cheese and chopped cilantro on top.

Note: Leftover Chicken Chili Verde makes great omelets, especially combined with Monterey Jack cheese. Recipe makes 5 servings.

Nutrition information: 7 grams of carbohydrates, a trace of fiber and 31 grams of protein (before adding garnishes).


Chunky Beef Chili

Use chunks of beef in this hearty Chunky Beef Chili, not hamburger. Seasoned with chili powder, ground cumin, dried oregano and salt. This is a chili you can really sink your teeth into!

1 tablespoon vegetable oil
2 pounds beef, cut in 2-inch cubes
1 onion, chopped
6 stalks celery, sliced
1 can tomatoes, diced
1 cup beef stock
5 tablespoons tomato paste
2 tablespoons chili powder, to taste
1 teaspoon ground cumin, to taste
1 teaspoon dried oregano to taste
3/4 teaspoon salt, or to taste
1 sweet red bell pepper, chopped

Crockpot Method

In a large, nonstick skillet, heat the vegetable oil over medium-high heat. Brown meat in batches until browned on all sides. Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.

Combine the remaining ingredients and pour them over the meat. Cover and cook on low for eight to ten hours, or until the meat and vegetables are tender.

Stovetop Method

Brown the meat in the vegetable oil in a Dutch oven until it is browned on all sides. Add the remaining ingredients and stir to combine and blend. Cover and simmer over medium-low heat for 1 to 1-1/2 hours, or until the meat is tender. Increase heat to medium and cook for an additional 5 minutes. Recipe makes 4 servings.

Nutrition Information: Calories: 324; Protein: 34g; Total Fat: 16g; Sodium: 881mg; Cholesterol: 83mg; Carbohydrates: 10g; Fiber: 3g
Exchanges: 4-1/2 Lean Meat, 1-1/2 Vegetable, 1/2 Fat


No-Bean Chili

No-Bean Chili with garlic, onions, bell peppers, tomatoes, lots of tender beef seasoned with cumin, oregano and chili pepper. Jalapeno peppers optional and a can of beer for that extra finishing touch.

2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped
1 green bell peppers, chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes, peeled and chopped
2 jalapeno peppers, optional
1 can beer

Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about five to seven minutes.

Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.

Add remaining ingredients and simmer for one hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises.

Best if allowed to sit, tightly covered, for an hour after cooking is complete. Recipe makes 6 servings.

Nutrition Information: Calories: 643; Protein: 40g; Fat: 45g; Sodium: >356mg; Carbs: 17g; Fiber: 5g


Stick to Your Ribs Chili

Plenty of ground beef and plenty of flavor in this Stick to Your Ribs Chili, including garlic, green chilies, tomato, cayenne, onion, paprika, cinnamon, nutmeg. Sour cream and Cheddar cheese optional.

2 pounds ground beef
1 teaspoon minced garlic (about one large clove fresh)
1 14.5-oz. can diced tomatoes with green chilies
1 15-oz. can no sugar added tomato sauce
1 can no sugar added roasted garlic
1 8-oz. can tomato sauce
1 tablespoon cayenne pepper
1 8-oz. can tomato sauce
1 tablespoon onion powder
1 teaspoon paprika
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Sour cream (optional)
Shredded Cheddar cheese (optional)

Brown the ground beef with the garlic and red pepper flakes; drain thoroughly. Combine the browned meat/spices with the tomato sauce and all other remaining ingredients except the sour cream and shredded cheese.

Place mixture in a crockpot and cook on high three to four hours or low six to eight hours. Serve hot, garnished with dollops of sour cream and sprinkles of cheddar cheese, if desired. Freezes well for a quick lunch or snack.

Spoon into bowls and top with mozzarella. Garnish with basil sprigs and/or grated Parmesan, if desired. Recipe makes 10 servings.

Nutrition information: Calories: 285; Total Fat: 24g; Cholesterol: 77mg; Protein: 15g; Carbohydrate: 1g; Dietary Fiber: trace; Sodium: 62mg
Calories from fat: 77.3 percent
Exchanges: 2 Lean Meat; 3-1/2 Fat