This spicy low carb sirloin chili is amazingly hearty and flavorful! This is true comfort food that will be a huge hit every time you serve it!
We combine chunks of sirloin steak with onions and garlic, then slowly simmer them in an awesome tomato-based sauce to make this spicy low carb sirloin chili! This is a great choice for parties and get togethers, or any time you want a spicy and savory satisfying chili! And you can control the spice level in this chili for your taste preference.
Let’s talk about our sirloin steak!
I chose to use sirloin steak for my chili for a few reasons. First, this steak has awesome favor. It’s also a fairly lean cut of steak, so there isn’t a lot of fat that needs to be trimmed from it. Another great thing about sirloin steak is that it gets amazingly tender while still holding its shape when cooked low and slow for this chili. It’s interesting, but often the cheaper cuts of meat are the best to use in dishes that are cooked on the stove for a long time or made in a slow cooker. If you’d like, you can also use a round or chuck roast for your chili. Working in batches, it takes about 10 minutes or so to brown the steak but it’s well worth the time and extra effort for the flavor it adds to our beef.
How can I control the heat level in this spicy low carb sirloin chili?
As written, I consider this to be a moderately spicy dish. My husband considered it quite hot. He had it for dinner and told the kids the next day he thought I was trying to kill him with the spice level. Haha! The very next day, he asked for a bowl of my “tried to kill me” leftover chili!😂The majority of the heat in this chili comes from the can of diced jalapenos. You can lower the spice level of your chili by using fresh jalapenos and discarding the seeds and membranes. Another way to decrease the heat is to use a can of diced green chilies instead of jalapenos. Topping your chili with some sour cream or stirring sour cream into the chili will cool it off a bit too! Want a hotter chili? You can add peppers that are hotter than jalapenos to achieve your ideal heat level!
How can I serve this spicy low carb sirloin chili?
You have some great keto options for serving this chili. It’s a filling dish that can be a complete meal all on its own. You can also top your chili with any number of low carb toppings. Some great options include chopped green onions, cilantro, diced avocados, diced red onions, diced tomatoes, guacamole, lime wedges, shredded cheese, sliced jalapenos, sliced olives, and sour cream. Yum! You can also serve this chili with keto biscuits, cornbread, crackers, or English muffins. This chili pairs nicely with a fresh green salad as well. Another great option is to serve this chili over some cauliflower rice. For parties, I love to make a variety of keto appetizers, then like to serve chili as the main. Of course, the meal ends with some delicious keto sweet treats!
Here are a few creamy decadent keto desserts that would be the perfect ending to this meal!
Chocolate Espresso Keto No-Bake Cheesecake
Cinnamon Sugar Keto Cheesecake Bars
Keto Chocolate Pumpkin Mousse Pie
Helpful Hints:
*If you’d like larger tomato pieces, you can use regular diced tomatoes in place of the petite diced.
*You can give your chili a try and add more salt to taste.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Finally, brethren, farewell. Become complete. Be of good comfort, be of one mind, live in peace; and the God of love and peace will be with you. 2 Corinthians 13:11***
Spicy Low Carb Sirloin Chili
This spicy low carb sirloin chili is amazingly hearty and flavorful! This is true comfort food that will be a huge hit every time you serve it!
Ingredients
- 2 tablespoons olive oil, divided
- 2½ pounds sirloin steak, fat trimmed, cut into bite size pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ medium onion, diced
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 3 cups beef or vegetable broth, divided
- 1 (28 ounce) can petite diced tomatoes
- 1 (4 ounce) can diced jalapenos
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- Optional: top with sour cream
Instructions
1. In a large stockpot add 1 tablespoon olive oil and heat over medium high heat.
2. Season beef evenly with salt and pepper.
3. Once oil is hot, add half of beef to stockpot. Saute until browned on all sides. Remove beef and juice to a bowl.
4. Add remaining 1 tablespoon olive oil to stockpot. Saute remaining beef until browned on all sides. Remove beef to the bowl with the other beef. Leave juices in stockpot.
5. Add onions to stockpot. Saute until they start to soften, 3-4 minutes. Add garlic during last minute.
6. Add tomato paste and stir to combine with onions and garlic. Cook for 1 minute.
7. Add 1 cup of broth. Increase heat to high and scrape any meat pieces from pan to deglaze.
8. Once deglazed, add meat and juices back to pan along with remaining broth, diced tomatoes, diced jalapenos, chili powder, cumin, smoked paprika, and oregano. Stir to combine.
9. Bring to a boil over high heat. Cover, reduce heat to medium low, and simmer for 2 hours or until meat is tender.
10. Top with sour cream if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 205mgSodium: 488mgCarbohydrates: 9.5gNet Carbohydrates: 6.5gFiber: 3gSugar: 4gProtein: 36g
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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