Keto Texas Roadhouse Style Chili
Dive into a hearty bowl of Keto Texas Roadhouse Style Chili, a low-carb twist on the classic comfort food that doesn’t skimp on bold flavors. This keto-friendly chili combines tender, seasoned ground beef, sautéed onions and peppers, and a rich base of tomato paste, diced tomatoes, and beef broth. A vibrant blend of smoked paprika, chili powder, cumin, and a hint of cayenne pepper add depth and a satisfying kick. With just 15 minutes of prep and a quick 45-minute cook time, this one-pot wonder is perfect for busy weeknights or laid-back weekends. Each bowl is customizable with shredded cheddar, sour cream, and green onion garnishes for a crowd-pleasing finish. Bursting with bold spices and low in carbs, this chili offers the ultimate balance of taste and nutrition.
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Recipe Information
Ingredients
- 2 lbs Ground beef (80/20 lean-to-fat ratio)
- 2 tbsp Olive oil
- 1 large Yellow onion, chopped
- 1 medium Green bell pepper, chopped
- 4 cloves Garlic, minced
- 3 tbsp Tomato paste
- 14.5 oz Diced tomatoes (no sugar added)
- 2 cups Beef broth (low sodium, no sugar added)
- 2 tsp Smoked paprika
- 3 tbsp Chili powder
- 1.5 tsp Ground cumin
- 1 tsp Dried oregano
- 0.5 tsp Cayenne pepper (optional, for spice)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Shredded cheddar cheese (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 2 tbsp Green onions, sliced (optional, for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add olive oil.
Brown the ground beef in the pot, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain excess fat if needed.
Push the beef to one side of the pot. Add the chopped onion and green bell pepper to the other side. Sauté for about 5 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Create a small well in the center of the pot and add the tomato paste. Stir and cook the paste for 1-2 minutes to deepen its flavor.
Pour in the diced tomatoes and beef broth. Stir to combine.
Add the smoked paprika, chili powder, ground cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to evenly mix the spices.
Lower the heat to a simmer. Cover the pot with a lid and cook for about 30 minutes, stirring occasionally to prevent sticking.
Remove the lid and taste-test the chili. Adjust seasoning with additional salt and pepper if needed. Simmer uncovered for an additional 10 minutes to thicken.
Serve the chili hot, garnished with shredded cheddar cheese, sour cream, and sliced green onions if desired.
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.5 g | 348% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 34.8 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1246 mg | 96% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4415 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
