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Keto Cheeseburger Bacon Chili - Hearty, Low-Carb Comfort Food

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 slices thick-cut bacon, chopped
  • 2 pounds ground beef (80/20 for flavor)
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 cup beef broth (low sodium)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce (check for sugar; optional)
  • 1/3 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 2 tablespoons cream cheese (softened; optional for extra creaminess)
  • 2 tablespoons mustard (yellow or Dijon; optional, for burger tang)
  • 2 tablespoons pickle relish (no-sugar-added; optional topping)
  • Fresh scallions, thinly sliced (for garnish)

Method
 

  1. Crisp the bacon: Add chopped bacon to a large pot or Dutch oven over medium heat. Cook until crisp, 6–8 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons bacon fat in the pot.
  2. Brown the beef: Add ground beef to the pot. Cook, breaking it up, until browned and no longer pink, 6–8 minutes. Drain excess grease if needed, but leave a thin layer for flavor.
  3. Sauté the aromatics: Stir in onion, bell pepper, and jalapeño. Cook until softened, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
  4. Build the base: Add tomato paste and cook, stirring, 1 minute to caramelize. Sprinkle in chili powder, smoked paprika, cumin, oregano, salt, and black pepper.
  5. Simmer: Pour in diced tomatoes with juices, beef broth, and Worcestershire (if using). Return bacon to the pot. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened.
  6. Add the “cheeseburger” touch: Stir in mustard (if using), heavy cream, and cream cheese until smooth. Reduce heat to low and fold in 1 cup shredded cheddar until melted and silky.
  7. Taste and adjust: Add more salt, pepper, or chili powder to your liking. If you prefer a looser chili, splash in a bit more broth.
  8. Serve: Ladle into bowls and top with remaining 1/2 cup cheddar, scallions, and a spoon of no-sugar pickle relish if you like that classic burger finish.