This low carb beef and chorizo chili is comfort food in a bowl! This is an amazingly flavorful and satisfying chili!
We combine ground beef and Mexican chorizo to make this awesome low carb beef and chorizo chili! This chili comes together in under an hour, so it’s perfect for even your busiest of days. It’s also a great dish to serve for parties and get togethers. This is a filling dish that will get rave reviews every time you serve it!
Let’s talk about the meats in this chili!
My family loves a good meaty chili, and this one is definitely that! We combine ground beef and Mexican chorizo to make this delicious chili. I used 93% lean ground beef for my chili. There is so much flavor in the chorizo and I didn’t want to drain the grease from it, so I chose lean ground beef for that reason. If you use 80 or 85 percent ground beef, you may want to cook it separately from the chorizo, so you can drain the grease from the beef but not from the chorizo. When buying chorizo, you’ll want to make sure it’s Mexican chorizo and not Spanish chorizo. Mexican chorizo is a raw ground meat mixture that needs to be cooked, while Spanish chorizo is a cured and dried sausage which is ready to eat. You can use store bought chorizo or can easily make homemade Mexican chorizo!
What other ingredients go into this low carb beef and chorizo chili?
I like to start sauteing my onions in a large stockpot while my beef and chorizo are cooking. I used both regular diced tomatoes and petite diced tomatoes for my chili so that there are some smaller and some larger pieces of tomato. Alternately, you can use all regular or all petite diced tomatoes for yours. My husband was overjoyed when I found black soy beans. They are fairly low in carbs, and both he and my son say they can’t tell the difference between soy beans and high carb beans like the kidney beans usually added to chili. We then add some beef broth which gives our chili awesome flavor and the perfect thickness. For seasoning, we add chili powder, cumin, salt, and pepper. Then to balance out our flavors we add a little keto granulated sugar.
What are some ways I can serve this low carb beef and chorizo chili?
You have some awesome low carb options for serving this chili. When I’m dicing my onions for the chili, I dice some extra to serve as a topping for the chili. Some other great toppings include shredded cheese and sour cream. You can also serve your chili with a side of keto biscuits, chaffles, cornbread, or English muffins. You can also serve it with keto crackers. If you’d like, you could also serve your chili with a green salad or even with a side of coleslaw. One of my favorite things to do for a casual party is to serve a variety of keto appetizers, then serve chili as the main. This chili reheats well either in the microwave or in a pan on the stovetop, so it’s also perfect for leftovers.
Need some more delicious low carb chili dishes? Here are a few of our favorites!
Helpful Hints:
*If you’d like a spicier chili, you can add some diced jalapenos to yours .
*This chili reheats well either in the microwave or on the stovetop.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Blessed are the merciful, For they shall obtain mercy. Matthew 5:7***
Low Carb Beef and Chorizo Chili
This low carb beef and chorizo chili is comfort food in a bowl! This is an amazingly flavorful and satisfying chili!
Ingredients
- 1½ pounds ground beef
- 9 ounces Mexican chorizo
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 (28 ounce) can diced tomatoes
- 1 (14.5 ounce) can petite diced tomatoes
- 2 (15 ounce) cans black soy beans
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon granulated sugar substitute (Swerve)
- ½ teaspoon salt
- ½ teaspoon pepper
- Optional: top with diced onions, shredded cheddar cheese, or sour cream if desired.
Instructions
1. In a large skillet over medium high heat, add ground beef and chorizo. Cook until meat is cooked through. Do not drain grease.
2. In a large stockpot, over medium heat, add butter and olive oil. Once butter is melted, add diced onions. Saute for 5-7 minutes, or until onions start to soften.
3. To stockpot, add cooked ground beef and chorizo, diced tomatoes, black soy beans, beef broth, chili powder, cumin, sugar, salt, and pepper. Stir to combine.
4. Over high heat, bring mixture to a boil. Decrease to medium heat and simmer for 25-30 minutes, stirring occasionally.
5. Top with diced onions, shredded cheddar cheese, or sour cream if desired.
Notes
*I used 93% lean ground beef, cooked it with the Mexican chorizo, and didn't drain the grease. If you use ground beef that is not as lean, you may want to cook it separately and drain the grease, then cook the chorizo separately and not drain the grease.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 18gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 90mgSodium: 626mgCarbohydrates: 16gNet Carbohydrates: 9gFiber: 7gSugar: 5gProtein: 32g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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