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Keto Steak Chili - Hearty, Low-Carb Comfort in a Bowl

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef steak (chuck, sirloin, or stew meat), cut into 1-inch cubes
  • 2 tablespoons avocado oil (or olive oil)
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder (sugar-free)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional but lovely)
  • 1/2 teaspoon unsweetened cocoa powder or cacao powder
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes (no added sugar)
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon tomato paste
  • 1–2 tablespoons apple cider vinegar (to balance richness)
  • 1–2 chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce (optional for smoky heat)
  • 1 small zucchini, diced (optional, adds body with minimal carbs)
  • 2 tablespoons butter (optional, to finish)
  • Fresh cilantro, lime wedges, sour cream, shredded cheese, avocado for serving

Method
 

  1. Prep the beef: Pat the steak cubes dry with paper towels. Season with salt and pepper. Dry meat browns better and builds flavor.
  2. Brown in batches: Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil and half the beef. Sear until deeply browned on two sides, 5–7 minutes. Transfer to a plate and repeat with remaining beef and oil.
  3. Sauté aromatics: Reduce heat to medium. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
  4. Bloom spices: Stir in chili powder, cumin, smoked paprika, oregano, coriander, and cocoa powder. Cook 30–45 seconds to wake up the spices.
  5. Deglaze and combine: Add tomato paste and cook 1 minute. Pour in beef broth, scraping up browned bits. Stir in diced tomatoes, chipotle, and adobo sauce if using.
  6. Return beef to the pot: Add seared steak and any juices, along with diced zucchini if using. Bring to a gentle simmer.
  7. Simmer low and slow: Cover partially and simmer on low for 60–90 minutes, stirring occasionally, until the beef is tender. Add water or more broth if it gets too thick.
  8. Finish and balance: Stir in apple cider vinegar and butter if using. Taste and adjust salt, pepper, and heat. A little vinegar brightens the whole pot.
  9. Serve: Ladle into bowls. Top with sour cream, shredded cheese, avocado, cilantro, and a squeeze of lime. Keep toppings keto-friendly.