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"Mostly Meat" Low-Carb Chili

User Rating 2 Star Rating (2 Reviews)


Dennis Lane Photography/Photolibrary/Getty Images
Like the name says, this low-carb chili recipe is chuck-full of meat. If you like your chili thick and "mostly meat," this recipe is well worth trying.

Makes 12 Portions of "Mostly Meat" Low-Carb Chili

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes


  • 1 tbsp vegetable oil
  • 1 yellow onion, diced
  • 5 pounds ground beef
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 can (14.5 oz) tomato puree
  • 1 (15 ounce) cans pinto beans, drained
  • 2/3 cup chili powder
  • 1/4 cup ground cumin
  • 1/4 tsp cinnamon
  • 1/2 tsp ground cayenne, or to taste
  • 1 teaspoon black pepper
  • 2 teaspoon salt
  • 3 cup water, or as needed


In a large pot, over medium heat, sauté the beef and onions in the oil until the meat is browned, and broken in small pieces. Drain off the grease and return back to the pot. Add the garlic and cook for one minute. Add all of the remaining ingredients, except the beans, and simmer on low for 1 1/2 hours, stirring occasionally. Add the beans and cook for 15 minutes more before serving. As the chili cooks add water, if needed, so it doesn't become too thick.
User Reviews

Reviews for this section have been closed.

 2 out of 5
Needs more tomato!, Member viralanomaly

This is an okay start, but it definitely needs more tomato, and especially some tomato paste to thicken up what sauce is there. Without the paste, it tended to split into a layer of meat and chunkies on the bottom, and water, grease, and tomato juice on top. Adding a large can of tomato paste thickened it up nicely. I also put in a can of stewed tomatoes, whole peeled tomatoes, and diced tomatoes with jalapenos.

9 out of 15 people found this helpful.

See all 2 reviews

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