Keto Chorizo and Beef Chili

I created this chili for my husband, Rich. Tex Mex, chorizo and chili are a few of his favorite things, so it made sense to combine them all into one meaty chili. For the best-tasting chili, I recommend getting the spicy chorizo links from Whole Foods. This recipe makes a large batch, but it freezes well if you can’t finish it within a few days.
[Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell]
Serves 12 One Serving: 1/12 of a 12 serving recipe

Ingredients List

  • 1 Tbsp (15 ml) avocado oil
  • 1 lb spicy chorizo sausage links
  • 1 large onion, minced
  • 12 cloves garlic, minced
  • 3 Tbsp (24 g) chili powder
  • tsp (3 g) smoked paprika
  • 3 Tbsp (9 g) dried oregano
  • 2 Tbsp (12 g) cumin powder
  • tsp Himalayan salt,plus more to taste
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne, optional
  • 1 Tbsp (8 g) ground cinnamon
  • 1 lb ground beef
  • 1 (6-oz [170-g]) can tomato paste
  • 2 (14.5-oz [411-g]) cans diced tomatoes
  • 2 (14.5-oz [430-ml]) cans tomato sauce
  • 2 (or 3) bell peppers (different colors), chopped
  • sour cream for serving (optional)
  • chopped cilantro, for serving (optional)
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  • Add the oil to a large pot. Add the sausage links and cook over medium heat until seared on all sides and cooked through, 5 to 10 minutes. Remove the sausage from the pan and set aside to cool, reserving the oil in the pot. When the sausage is cool, use kitchen shears or a knife to cut the links into bite-size pieces.
  • Add the onion and garlic to the pot with the reserved oil from the sausage. If your pot needs a little more oil, add more here. Stir and cook the onion and garlic over medium heat for about 5 minutes. Add the chili powder, paprika, oregano, cumin, salt, pepper, cayenne, and cinnamon and cook until fragrant. Add the ground beef and cook until the meat is brown, 8 to 10 minutes. Mix in the tomato paste, diced tomatoes, and tomato sauce, then add the bell peppers and cooked sausage. Cover and simmer over low heat for 1 hour. Add more salt to taste. Serve with sour cream and chopped cilantro (if using).
  • Substitution Note: To make this vegetarian, swap out the chorizo and ground beef for low-carb vegan alternatives.

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4 reviews

  1. 5 stars
    I had made this last night to fend off the cold rainy weather. I did cheat a little by deglazing the pot with 1/4 cup of red wine when adding the vegetables and used Colby Jack cheese to top in the bowls when served. Will be making this again. I myself also added a fresh Habanero for extra heat to my bowl. Mmmm.

  2. 5 stars
    This is a winner and real fun to cook, too! My husband absolutely loves this and we both thoroughly enjoyed it for dinner last night with Keto Cheddar-Chive Sour Cream biscuits that are also delicious!

    • Woot-woot! We’re so delighted you enjoyed this recipe. 🙂

  3. 5 stars
    This was amazing, my family enjoyed every bite! I was very skeptical, because chili is one of my favorite meals. Did not miss my regular chili at all! Yummo!

    • Thanks for letting us know, Colette! We’re thrilled that you like it!

  4. 4 stars
    I’ve made this once so far. I cut the recipe in half. I happily found “skinless” spicy chorizo sausage at Target. It comes in a package and looks like ground beef; so no removing sausage skins, which is one less step.
    I will make it again, especially with cooler weather on the way. Next time, I will add less cinnamon. You may want to add the cinnamon gradually so you can adjust it to your taste.


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