# The BEST Keto Chili Recipe 4 portions · US measures · keto · 5 min publisher preparation · 30 min The BEST Keto Chili Recipe. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Chop pepper, jalapeño and garlic.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb ground beef or turkey	Brown meat over medium; drain fat.	Stir all remaining ingredients into browned, drained meat; dissolve tomato paste, simmer uncovered low 25 min.
½ count green bell pepperfinely chopped
½ count jalapeñoseeded and finely chopped
1 clove garlicminced
5 oz Tomatoes with green chiliescanned; undrained
7.5 oz Tomato saucecanned
½ carton Beef brothone 32-ounce carton · Fraction of a 32-ounce package; the package size is preserved from the publisher.
3.5 oz Tomato pastecanned
1 tbsp chili powder
½ tsp OreganoSource says 1 teaspoon each of oregano, cumin and garlic powder; split into three ingredient mappings.
to taste salt and pepper to tasteSource does not state an amount; measure to taste or as needed.
½ tsp CuminOne of the three separately measured spices in the source line.
½ tsp Garlic powderOne of the three separately measured spices in the source line.

## Ingredients - 1 lb ground beef or turkey - ½ count green bell pepper — finely chopped - ½ count jalapeño — seeded and finely chopped - 1 clove garlic — minced - 5 oz Tomatoes with green chilies — canned; undrained - 7.5 oz Tomato sauce — canned - ½ carton Beef broth — one 32-ounce carton. Fraction of a 32-ounce package; the package size is preserved from the publisher. - 3.5 oz Tomato paste — canned - 1 tbsp chili powder - ½ tsp Oregano. Source says 1 teaspoon each of oregano, cumin and garlic powder; split into three ingredient mappings. - to taste salt and pepper to taste. Source does not state an amount; measure to taste or as needed. - ½ tsp Cumin. One of the three separately measured spices in the source line. - ½ tsp Garlic powder. One of the three separately measured spices in the source line. ## Equipment - Lidded saucepan or Dutch oven - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Brown.** Brown ground meat over medium in a saucepan or Dutch oven. Drain excess fat. 2. **Simmer.** Add vegetables, undrained tomatoes, sauce, broth, paste, all spices and salt and pepper. Stir until the paste is fully blended. Simmer uncovered over low for about 25 minutes to reduce and thicken. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 301 kcal; protein: 24.3 g; total carbs: 11.1 g; fiber: 2.6 g; net carbs: 8.5 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - The original recipe lists 1 teaspoon each of oregano, cumin and garlic powder; these are separate ingredients here. - Source spicy variation raises original chili powder to 3 tbsp; base is 2 tbsp. - Ingredient quantities are scaled from 8 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: The BEST Keto Chili Recipe](https://www.maebells.com/easy-keto-chili-low-carb-no-bean-chili/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-the-best-keto-chili-recipe/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.