Thick, hearty, and perfect for fall, this bean-free chili con carne is a certified crowd pleaser. It’s keto-friendly and low-carb, but packed with flavor. In the mood for more fall favorites? Try my DIY Pumpkin Pie Spice Blend or my keto-friendly Bacon Cheeseburger Soup!
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It’s officially the first day of fall, and I am elated – to say the very least. It’s my favorite season and I can’t think of a more quintessential autumn recipe than Chili con Carne! This recipe is bean-free, low-carb, and keto friendly. The lack of beans doesn’t make this chili any less hearty though. It’s packed with other delicious essentials that are flavorful, healthy, and filling.
Of course, any great chili recipe starts with high-quality beef. For my family that means Akaushi ground beef from my friends at HeartBrand Beef. If you haven’t already seen my post/recipe featuring HeartBrand smoked sausage, then let me give you a quick recap of why their products are so awesome:
- Superior flavor – you can literally taste the difference
- High in monounsaturated fat -that means heart healthy!
- Gourmet quality
- Great source of oleic acid – the main fatty acid in olive oil
- All natural, source verified, and hormone free
- Family-owned business right here in Texas
This post is sponsored by HeartBrand, but our relationship didn’t start here. My husband and I frequently visit a local meat market in our neighborhood that sells their beef. As a steak lover, he is a longtime member of the HeartBrand fan club. After being able to taste even more of their beef products I can truly say that they will be a staple in our household for years to come. Before I continue salivating over this delicious Akaushi chili con carne, don’t let me forget to tell you that HeartBrand is offering my readers 20% off online purchases using the code ADRI at checkout. Check out their website and tell them I said hey!
What Ingredients Do I Need for Akaushi Beef Chili Con Carne?
- Ground Beef (I obviously prefer Akaushi Beef from HeartBrand)
- White Onion, diced (pssst…use yellow if that’s whatcha got)
- Fresh Garlic Cloves, minced (I used five, but feel free to add more or less depending on how your spirit leads you)
- Dried Chilis, chopped
- Green Bell Pepper – diced
- Sliced Mushrooms
- Tomato Paste
- Fresh Basil
- Chili Powder
- Black Pepper
- Canned Crushed Tomatoes – I prefer fire roasted
- I prefer to make my chili in a Dutch oven. Feel free to go slower and lower in your slow cooker.
- Knife for chopping
- Wooden spoon for stirring
- Ladle for serving
- Sour Cream
- Green Onion/Chives
- Shredded Cheese
- Croutons – read about my keto croutons in my post for Bacon Cheeseburger Soup!
- Jalapeno Slices – pickled or fresh
Start by browning and draining the ground beef.
Push all of the beef to one side of the pot and add the onion, garlic, chilis, and bell pepper. Sautee until they become aromatic and slightly translucent.
Next, stir in the mushrooms, tomato paste, basil, and seasonings. Mix well.
Finally, add the crushed tomatoes (liquid included!) and water. Stir well, reduce the heat to low, cover with lid, and allow to continue cooking for at least one hour. The longer you go, the better the flavors will marry. Remember to occasionally open the lid for a good stir.
That’s it! Easy, flavorful, crave-able, and perfect for fall and winter. I won’t judge you for making this year-round. One of my favorite things to do is make a big batch of chili on Sunday, and eat for lunch for the rest of the week.
As usual, try it out and let me know what you think! Don’t forget to try HeartBrand Beef. Oh, and join my Insta Family. I would absolutely love to see your face! If you make this, tag me so that I can show off your skills!
Can’t make this recipe right now? Save it to your favorite Pinterest board for later so you don’t lose it!
Thick, hearty, and perfect for fall, this bean-free chili con carne is a certified crowd pleaser. It's keto-friendly and low-carb, but packed with flavor.
- 2 pounds Ground Beef (I prefer Akaushi Beef)
- 1 White Onion, diced
- 5 Fresh Garlic Cloves, minced
- 1 tablespoon Dried Chilis, chopped
- 1 Green Bell Pepper - diced
- 16 oz. Sliced Mushrooms
- 6 oz. Tomato Paste
- 5 Fresh Basil Leaves, chopped
- 1 teaspoon Coriander
- 2 tablespoons Chili Powder
- 1/2 teaspoon Black Pepper
- 1.5 teaspoons Salt
- 1 tsp. Cayenne Powder *optional*
- 28 oz. Canned Crushed Tomatoes (I prefer fire roasted)
- 3 cups Water
- In a large pot or Dutch oven, brown and drain the ground beef.
- Push all of the beef to one side of the pot and add the onion, garlic, chilis, and bell pepper. Sautee until they become aromatic and slightly translucent, about 5 minutes.
- Stir in the mushrooms, tomato paste, basil, and seasonings. Mix well.
- Add the crushed tomatoes (liquid included) and water. Stir well, reduce the heat to low, cover with lid, and allow to continue cooking for at least one hour.
Jalapeno Slices – pickled or fresh
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Crock Pot Artisan Round Enameled Cast Iron Dutch Oven, 7-Quart, Slate Grey
Serving Size:1 Cup
Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 81mgSodium: 604mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 27g