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This All-Beef Instant Pot Keto Chili Recipe is a delicious option for a beef chili recipe that’s low-carb, Keto, and gluten-free. And everyone will love this extra-flavorful chili recipe with an amazing blend of spices!
PIN this Instant Pot Keto Chili Recipe to try it later!
At my house the weather is making me think about making chili, so I thought I’d remind you about this All-Beef Instant Pot Keto Chili Recipe. This is a delicious Texas Chili, without beans! And if you’ve been to Texas you know how serious they are about not having beans in their chili.
This no-bean beef chili is a recipe I came up with a few years ago after a reader requested a low-carb all beef chili. Jake and I loved this beefy chili when we tested the recipe, and I’ve enjoyed this recipe many times through the years.
Some Texas-style chili recipes don’t use any tomatoes at all, but I used Ro-Tel Tomatoes and canned green chiles to give this chili plenty of heat! You can definitely use plain tomatoes or reduce the amount of Ancho Chile powder if you want it less spicy.
And definitely eat this Keto chili with grated cheese and sour cream if you like that kind of topping on your chili; hope you enjoy!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What Instant Pot did I Use?
I used my 6 Quart Instant Pot (affiliate link) to make the chili. Check out my growing collection of Instant Pot Recipes! You can find more Instant Pot or Slow Cooker Recipes on my other site. If you haven’t taken the Instant Pot plunge yet, you can make this in any type of pressure cooker you have, or even simmer the chili in a pan on the stove if you prefer. (Add a bit more beef stock if you’re cooking on the stove.)
What gives the spicy flavor in this Keto Chili Recipe?
This tasty Keto chili is loaded with spicy flavor from ground Ancho chiles, and canned green Anaheim chiles! And I wouldn’t mind a bit of Green Tabasco Sauce (affiliate link) added at the table!
What Makes Texas-Style Beef Chili Great for Keto Diets?
Texas Chili is unique because it’s made primarily of meat and uses dried chili peppers to add flavor to the chili. It’s more like a thick and hearty beef stew than most chili recipes (and sometimes doesn’t even include tomatoes.) And this tasty beef Keto chili recipe is perfect for any low-carb diet.
Want More Options for Tasty Chili?
If you’d like more delicious Keto chili recipes like this one check out Amazing Low-Carb and Keto Chili Recipes.
How to Make this All-Beef Instant Pot Keto Chili Recipe:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim away any large pockets of fan from the beef roast and cut into bite-sized pieces. (You can save those scraps to make homemade beef stock if you’d like.) The recipe uses about 3 pounds of beef cubes, and I didn’t want to have to brown it in two batches in the Instant Pot, so I browned the meat in a huge frying pan on the stove. (You can use the Instant Pot for that if you don’t mind cooking the meat in two batches.)
- While the meat browns, chop the onion, heat a little oil in the Instant Pot on SAUTE, medium heat, and cook the onion 3-4 minutes or until it’s barely starting to brown.
- Add the crushed garlic, ground Ancho chile, Szeged Sweet Paprika, Mexican Oregano, and ground cumin and cook a minute or two longer.
- Then add the browned meat, beef stock (deglaze the pan if you browned the beef on the stove), and Ro-Tel Tomatoes or canned tomatoes.
- Lock the lid and set to MANUAL, HIGH pressure, 15 minutes.
- When time is up, use NATURAL PRESSURE RELEASE.
- Stir in the can of diced green chiles (if using) and check the thickness of the chili.
- If you want it a bit thicker, turn to SAUTE, low heat and simmer until the chili has thickened to your liking.
- Stir in the lime juice and season with a little salt and fresh-ground black pepper to taste.
- Serve hot, with grated cheese and sour cream to add at the table if desired.
More Low-Carb Dinners from the Instant Pot:
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prepto help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 3 lb. beef chuck cubes (see notes)
- 4 tsp. olive oil
- 1 medium onion, chopped into 1/2 inch pieces
- 1 T crushed garlic
- 1 T ground Ancho chile peppers (see note)
- 2 tsp. sweet paprika
- 2 tsp. Mexican oregano or oregano
- 1 T ground cumin (or less if you’re not a big cumin fan)
- 1/2 cup homemade beef stock or beef broth (see note)
- 2 10 oz. cans diced tomatoes with green chiles (See notes)
- 1 4 oz. can diced green chiles with juice (This is probably optional but good)
- salt and fresh ground black pepper to taste
- 2 T fresh squeezed lime juice (optional, see notes)
Instructions
- Trim away the fat from the chuck roast and cut the meat into bite-sized pieces. (I save the scraps to make homemade beef stock.)
- Heat two teaspoons of the oil in a large heavy frying pan and brown the meat well. (If you prefer you can brown the meat in the Instant Pot in two batches. You may need to do this in two batches on the stove as well if your frying pan isn’t large enough.)
- While meat browns, chop the onion. Heat the other 2 teaspoons of oil in the Instant Pot on SAUTE, medium heat, and cook the onion until it’s starting to get browned. Add the crushed garlic, ground Ancho Chile, sweet paprika, Mexican oregano, and ground cumin and cook a minute or two more.
- Add the browned meat to the Instant Pot, then deglaze the pan with the beef stock and add to Instant Pot along with the 2 cans of Rotel tomatoes.
- Lock the lid at set to HIGH PRESSURE 15 minutes. Use NATURAL PRESSURE RELEASE when the pressure cooker switches off.
- Remove the lid and add 1 can diced green chiles (if using) and stir it into the chili.
- Check the thickness of the chili and if you want it thicker use SAUTE, low heat and simmer until chili is thickened and flavors are combined.
- Season to taste with salt and fresh ground black pepper. Stir in lime juice (if using).
- Serve hot, with grated cheese and sour cream to add at the table if desired.
Notes
Start with a chuck roast that’s about 3 1/2 pounds, trim the fat and cut up into bite-sized pieces.
I used ground Ancho chile (affiliate link), but use any chili powder you like. I like to use homemade beef stock and Ro-Tel Tomatoes (affiliate link) with green chiles for this recipe. You will need to simmer longer at the end if you use larger cans of tomatoes.
I used my fresh-frozen lime juice
Nutritional information does not include the optional cheese and sour cream.
This recipe adapted from Texas-Style Chili in The Pressure Cooker Cookbook (affiliate link) by Tori Ritchie.
Nutrition Information
Yield
8
Serving Size
1
Amount Per Serving
Calories 400Total Fat 14gSaturated Fat 5gUnsaturated Fat 9gCholesterol 168mgSodium 634mgCarbohydrates 5.5gFiber 1gSugar 6gProtein 57g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This All-Beef Instant Pot Keto Chili Recipe would be suitable for low-carb or Keto eating plans. If you use well-trimmed beef it would work for any phase of the original South Beach Diet. South Beach guidelines recommend meat with less than 10% fat, and low-fat cheese and low-fat sour cream is recommended by South Beach. For other low-carb diets use full-fat cheese and dairy and don’t worry so much about trimming the meat.
Find More Recipes Like This One:
Use the Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
I first posted this Keto chili recipe in 2014. It has been enjoyed many times since then and the recipe was last updated with more information in 2023.
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