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Keto Smoky Chipotle Chili – Bold Flavor, Low-Carb Comfort

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

Ingredients
  

  • 2 pounds ground beef (80/20 or 85/15)
  • 1 tablespoon avocado oil (or olive oil)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced (optional but recommended)
  • 3 cloves garlic, minced
  • 2–3 chipotle peppers in adobo, minced, plus 1–2 teaspoons adobo sauce
  • 2 tablespoons chili powder (sugar-free)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1/4 teaspoon ground cinnamon (optional, for warmth)
  • 1 tablespoon unsweetened cocoa powder (or 90% dark cocoa, finely grated)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (no sugar added)
  • 1 (6-ounce) can tomato paste (no sugar added)
  • 2 cups beef bone broth (unsalted or low-sodium)
  • 2 tablespoons apple cider vinegar (or fresh lime juice)
  • Salt and black pepper, to taste
  • Optional toppings: diced avocado, sour cream, shredded cheddar, chopped cilantro, sliced jalapeños, lime wedges

Method
 

  1. Warm the pot: Heat a large Dutch oven over medium-high. Add avocado oil.
  2. Brown the beef: Add ground beef and break it up. Season with a big pinch of salt and pepper. Cook until well browned with some crusty bits, about 7–9 minutes. Transfer to a bowl, leaving fat in the pot.
  3. Sauté aromatics: Add onion, bell pepper, and poblano to the pot. Cook until softened and lightly browned, 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
  4. Build the spice base: Stir in chili powder, smoked paprika, cumin, oregano, coriander, and cinnamon. Toast 30–45 seconds, stirring constantly, to bloom the spices.
  5. Add chipotle and cocoa: Stir in minced chipotles, adobo sauce, and cocoa powder. Cook 30 seconds to meld.
  6. Tomatoes and paste: Add the tomato paste and cook 1 minute to caramelize slightly. Pour in fire-roasted tomatoes and scrape up any browned bits.
  7. Return beef and add broth: Add the browned beef and bone broth. Bring to a gentle boil, then reduce to a simmer.
  8. Simmer low and slow: Partially cover and simmer 30–45 minutes, stirring occasionally, until thickened to your liking. Add water or more broth if it gets too thick.
  9. Finish and balance: Stir in apple cider vinegar. Taste and adjust salt, pepper, and chipotle heat. If you want extra smokiness, add a pinch more smoked paprika.
  10. Serve: Ladle into bowls and top with avocado, sour cream, cheddar, cilantro, jalapeños, and a squeeze of lime. Keep toppings keto-friendly.