Keto Texas Roadhouse Style Chili

Satisfy your comfort food cravings without breaking your carb count with this Keto Texas Roadhouse Style Chili, a hearty and flavor-packed dish that's perfect for low-carb lifestyles. This recipe combines juicy ground beef, sweet yellow onion, and fresh green bell pepper with rich tomato paste, smoky paprika, and a medley of bold spices for a perfectly balanced, slow-simmered chili. With no beans in sight, this keto-friendly take captures all the robust flavors of a classic chili while keeping it low-carb and high-protein. It's easy to prepare in just one pot and ready in under an hour, making it an excellent choice for weeknight dinners or meal prep. Garnish with shredded cheddar, a dollop of sour cream, and fresh green onions for an irresistible finishing touch. Perfect for keto enthusiasts or anyone seeking a cozy, satisfying bowl of Texas-style chili!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add olive oil.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

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.

Step 6

Pour in the diced tomatoes and beef broth. Stir to combine.

Step 7

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.

Step 8

Lower the heat to a simmer. Cover the pot with a lid and cook for about 30 minutes, stirring occasionally to prevent sticking.

Step 9

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.

Step 10

Serve the chili hot, garnished with shredded cheddar cheese, sour cream, and sliced green onions if desired.

Nutrition Facts

Serving size	(2445.5g)

Amount per serving	% Daily Value*
Calories	3636.6

Total Fat 272.6g	0%
Saturated Fat 113.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 806.2mg	0%
Sodium 4493.5mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 24.1g	0%
Total Sugars 33.4g
Protein 199.5g	0%

Vitamin D 80.2IU	0%
Calcium 1304.2mg	0%
Iron 30.1mg	0%
Potassium 3971.2mg	0%

*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.

Source of Calories

Fat: 68.3%

Protein: 22.2%

Carbs: 9.5%