Slow-Cooker Crockpot Chili
This Guilt-Free Keto Crockpot Chili Recipe is the perfect slow-cooker chili. It is a thick, spicy, no bean Texas chili with no cornflour. It’s perfect for Keto and Paleo dieters or anyone looking for a hearty, healthy meal with little effort. This chili is great for lazy afternoons.
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Ingredients for Slow-Cooker Chili
Even though there are quite a few ingredients in this keto crockpot chili, it’s super easy to make. Just measure, dump, and wait. The hardest part is browning the ground beef.
Here’s what you’ll need:
You’ll also need a good slow cooker. I’ve had several different brands in my life, and they all seem pretty equal. The main features to look for are the
I love my slow-cooker with a timer that can turn itself off after a certain amount of hours. A timer is great for cooking food while you’re at work. Also, make sure to get one big enough for your needs. It is definitely worth the extra money to have a crockpot that can cook a massive pot of chili.
New Mexico Peppers
These dried peppers are not very spicy, but they add a sweet, smoky flavor. I cut mine up into small pieces with my kitchen scissors before adding them. They will get soft while cooking in the crockpot.
Chile De Arbol
These dried peppers bring the heat. Add as many or as few as you want for spice in your chili. I like to add several to really crank up the flavor.
Tabasco and Jalapeño
Any peppers will be great for add-ins and extra spice. Jalapenos are usually very common, and tabasco peppers pack the heat for their small size. I found these at our local farmer’s market. They are definitely optional. Leave them out if you don’t want your chili extra spicy.
This recipe is crazy easy. The hardest part is measuring the ingredients. Once you dump them, stir occasionally and wait. The chili will turn out great in 6 hours. You may need to add more water as the chili cooks. Leave an eye on it just in case.
I love to serve this chili with plenty of cheddar cheese, and even these delicious crackers made with cheese. You keep your carb-count
- 2 lbs ground beef
- 2 New Mexico chilis (dried)
- 4 chilis de arbol (dried)*
- 1 tbsp cumin
- 1 tbsp garlic
- 1.5 tsp paprika
- 1/2 tbsp crushed red pepper*
- 1/2 cup chili powder
- 1/2 tbsp salt
- 2 onions (quartered)
- 1 16 oz can tomato sauce
- 1 16 oz can roasted tomatoes
- Brown and drain the ground beef.
- Chop to onions and all the peppers, even the dried ones.
- Dump all the ingredients in the crockpot, with an additional 16 ounces of water.
- Cook on high for six hours, stirring occasionally and adding water as needed.
- Optional (peppers added for extra heat)
Nutrition InformationYield 10 Serving Size 1 cup
Amount Per Serving Calories 234Total Fat 7gSaturated Fat 2.3gCholesterol 81mgSodium 412mgCarbohydrates 12gFiber 3.6gProtein 30.3g
*Remember to double-check your macros. Different nutrition calculators and different brands vary.
I hope you love this recipe as much as I do. Please check out some of my other recipes here.
I’d love to see what add-ins you come up with for this chili, and I’m always on the lookout for new peppers. Please comment below and share the different variations that you try.