"Mostly Meat" Low-Carb Chili Recipe

Meaty Chili
Dennis Lane Photography/Photolibrary/Getty Images
  • 2 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 2 hrs
  • Yield: 12 portions (12 servings)
Ratings (12)

Like the name says, this low-carb chili recipe is chock-full of meat. If you like your chili thick and "mostly meat," this recipe is well worth trying.
 

What You'll Need

  • 1 tablespoon vegetable oil
  • 1 yellow onion, diced
  • 5 pounds ground beef
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 can (14.5 oz.) tomato puree
  • 1 (15-ounce) cans pinto beans, drained
  • 2/3 cup chili powder
  • 1/4 cup ground cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground cayenne, or to taste
  • 1 teaspoon black pepper
  • 2 teaspoon salt
  • 3 cup water, or as needed

How to Make It

  1. In a large pot, over medium heat, sauté the beef and onions in the oil until the meat is browned, and broken into small pieces.
  2. Drain off the grease and return back to the pot.
  3. Add the garlic and cook for one minute.
  4. Add all of the remaining ingredients, except the beans, and simmer on low for 1 1/2 hours, stirring occasionally.
  5. Add the beans and cook for 15 minutes more before serving.
  6. As the chili cooks add water, if needed, so it doesn't become too thick.