Free Printable: Low Carb & Keto Food List
Get It NowI’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili recipe. It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this low carb chili all over again every time I make it. And I think you will, too.
This is by far the most classic of my keto chili recipes, but if you want some variety, try my keto white chicken chili and whole30 chili. No matter what kind you make, don’t forget the keto cornbread!
Why You’ll Love My Keto Chili Recipe
- Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
- Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
- Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
- 3 cooking methods to choose from – Make my keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
- Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros, even when I was limited to 25g per day. This dish is also naturally gluten-free.
Ingredients & Substitutions
This section explains how to choose the ingredients for my best keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
- Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
- Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili recipe (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
- Green Chiles – These add a very mild heat, but are there more so for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip). If you’re worried about heat, use a diced bell pepper instead.
- Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
- Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in the entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
- Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin, dried oregano, sea salt, black pepper, and a bay leaf. Even my little girls enjoy it, after I mellow out the heat a bit for them with added toppings (ideas below!).
How To Make Keto Chili
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…
- Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
- Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
- Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.
- Slow cook, pressure cook, or just simmer. Cook the low carb chili using your preferred method below.
- Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours.
- Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time.
- Stovetop – Cover the Dutch oven and simmer for about an hour, or until the flavors develop to your liking.
Common Questions
- Do I really need 1/4 cup of chili powder? People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
- Can I place the ingredients in the slow cooker raw? You can, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
- Can I add beans to low carb chili? Beans are not keto friendly, so you can’t use them for a keto chili, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe. Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy.
- Do I need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can if yours has more fat content.
- Do I need to add any liquid? The Crock Pot and stovetop versions don’t need any, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
- Where do the carbs come from? The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
Low Carb Chili Toppings
Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:
- Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list.
- Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
- Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
- Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
- Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole.
- Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
- Keto Cornbread – My best side for keto friendly chili!
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days. The flavors actually develop more when I store it!
- Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
- Freeze: This keto chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.
More Keto Freezer Meals
I first made this low carb chili recipe when I was in “freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others:
My Tools For This Recipe
- Saute Pan – For sauteing the onions and ground beef. Mine is hard anodized, so it’s non-stick without PTFE or PFOA, and it doesn’t scratch easily.
- Meat Chopper – This little tool has 3 sections to break up ground beef faster for quick and even browning. I also use it for taco meat in my taco salad!
- Crock Pot – This is the slow cooker I use for everything, including my Crock Pot keto chili!
- Instant Pot – I use this when I want a quicker option.
Keto Chili Recipe (Low Carb Chili)
This low carb keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Ingredients
Tap underlined ingredients to see where to get them.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crock Pot Instructions (Slow Cooker):
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In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Transfer the ground beef mixture into a slow cooker. Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
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Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.
Instant Pot Instructions:
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Select the "Sauté" setting on the pressure cooker. Add a little oil and the onion. Cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
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Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
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Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.
Stovetop Instructions:
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In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
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Cover and simmer for about 1 hour, or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
Recipe from my Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
620 Comments
Mel
0Hi! What are your thoughts on switching the ground beef for ground turkey? I’m trying to get my partner off of canned turkey chili post workout (6grams of sugar!) but he is adamant about the turkey part.
Maya | Wholesome Yum
0Hi Mel, Yes, you can definitely use turkey instead if you’d like!
Jill
0This was so delicious! I ate “as is” and served it with noodles for my boys. Love your recipes.
Maya | Wholesome Yum
0I am so happy you liked the chili, Jill! Thanks for stopping by!
Lisa
0All I can say is WOW! I made this in the instant pot and the only substitution I made was ground turkey instead of ground beef and I honestly would not change a thing. I did add a cup of water and don’t regret it. This is absolutely delicious and will be my go to chili recipe now.
KetoBoss
0Great recipe. I added a whole stick (1/4 lb) of unsalted butter and it tasted great! Better fat/protein ratio for keto diet as well.
Maya | Wholesome Yum
0Thank you for sharing! Glad you liked the keto chili.
Cindy Underwood
0Hello! When you say add a cup of water if you’re using the Instant Pot, does that mean in a separate container or just add in with the chili itself? Sorry, we’ve only used our Instant Pot once but are trying to figure this all out!
Maya | Wholesome Yum
0Hi Cindy, Just add it to the chili before cooking in the Instant Pot. A pressure cooker needs more liquid.
Mary
0This one is a bit too spicy for me. Second time around, I left out the garlic and cut the chili powder in half and it was PERFECT for me.
Maya | Wholesome Yum
0I am glad you were able to switch it up to your liking, Mary! Please come back again soon!
Kay
0Chili with beans is just stew 🙂 Glad you evicted them.
Maya | Wholesome Yum
0Ha! I am so happy you liked the chili, Kay!
Maureen fanta
0Except for, you know, the chili powder.
Sophia Tolliver
0This is so good! I added coriander and more salt. Thank you!
Maya | Wholesome Yum
0Thanks for sharing with us, Sophia! I am so happy you liked it!
Angie
0Hi, We love this recipe and make it often at home. Going on a camping trip next week. Would like to make this but will not have an Instant Pot or Crock Pot. Could we make in stock pot and if so how long would you suggest simmering?
Maya | Wholesome Yum
0Thank you, Angie! Yes, you can make it in a stock pot. You might need more liquid since it will evaporate more that way. The minimum cook time would probably be 30 minutes, but you can taste and simmer for longer, even if a couple hours if you’d like.
Brillana
0Used ALL the ingredients and added 2 jalapeños because I love the heat, but this wasn’t spicy at all, and it tasted a little bland, so next time I’m going to add 1 cup of chili powder, maybe some cayenne pepper, and 2 more jalapeños. Hopefully that not only spices things up, but also adds a little more flavor.
Maya | Wholesome Yum
0Thank you for the feedback, Brillana. Spice is a little difficult to get right to please everyone, and I tried to find a balance. You can definitely feel free to adjust it for more heat!
Kay
0Instead of that, try adding 2 fresh chile arbol (unseeded), 2 rehydrated + minced guajillo chiles, 1 unbroken habanero, half a can of chipotle in adobo sauce and 2 minced serranos, only one seeded.
If you’re okay with a few more carbs/serving, also add 2 anaheims.
Willow
0Add a package of chopped spinach to alkalize this high acid dish 😉
Maya | Wholesome Yum
0Spinach is a wonderful addition, Willow!
Shannon Dahr
0The first time I made this i was skeptical, but both my husband and I LOVED it. It’s now a regular dish on our table each week!
Thanks You so much for this recipe.
Maya | Wholesome Yum
0I am so happy you and your husband liked the chili, Shannon!
Lisa C
0WOW!!! I’m so happy to have found this!!! Thank You!! We used venison because we had it, it turned out great!
Maya | Wholesome Yum
0I am so happy you liked it, Lisa! Thanks for stopping by!
Tammie
0My husband and I are eating Keto, so I needed to find a recipe that had no beans. This is DELICIOUS! I made this a week ago, and my husband wanted it again. We put a little sour cream and cheese on it before eating, and it is awesome. I used a little less chili powder, and chilies, since I don’t like things too spicy, but followed the recipe otherwise. It makes for great leftovers too. This is now my go to chili recipe. Thanks for sharing.
Maya | Wholesome Yum
0Hi Tammie! I am so happy you enjoyed the chili!
EMILY BISHOP
0I struggle finding anything my hubby likes to eat that I make. He’d rather go out to eat. He ate all this and NEVER eats leftovers… he wants it tomorrow for chili dogs 🙂 So happy! Thank you for sharing!
Maya | Wholesome Yum
0I am so happy your husband liked it, Emily! Thanks for stopping by!
Alicia
0This is my new chili go to recipe!!! It’s excellent!! Thank you so much for this!! I made it exactly as above and wouldn’t change a thing. Perfect!
Maya | Wholesome Yum
0I am so happy you liked it, Alicia!
Eric Gunia
0This recipe is AMAZING! My mother, who loves making chili, actually threw out her handed down chili recipe after I made this for my parents. My Dad loves it 😛 I’m actually not on a keto diet, so I add red beans to mine. *IMPORTANT* USE GLASS TUPPERWARE TO STORE THIS CHILI, or disposable freezer bags like the author suggests. The amount of seasoning in this will stain regular tupperware orange, guaranteed.
Maya | Wholesome Yum
0I am so happy you and your mother liked the chili, Eric! Thanks for stopping by!
Josh
0I plan on trying this recipe soon, however some of my family hate spicy foods due to heartburn. How spicy is this made as directed? Thank you!
Maya | Wholesome Yum
0Hi Josh, It’s somewhat spicy but not very. My 3 year old daughter eats it with sour cream and cheese. You can reduce or omit the black pepper if you prefer to make it less spicy, but I don’t recommend changing any other ingredients. Please let me know how it goes if you make it!
Lacey Green
0I am fairly new to the keto diet having just started it a few weeks ago and I’ve been craving chili and found your recipe. Am I ever glad I did! I don’t miss the beans at all and this will definitely be my go-to chili recipe! Even my son and grandsons liked it. The house smells delicious and I will definitely be making this again and again! Thank you so much for posting 🙂
Maya | Wholesome Yum
0Thank you, Lacey! I’m so glad your family liked it, too.
Shannon Dahr
0Made this tonight for the first time and it will now be a regular meal in our house. We were missing chili and now we don’t have to any more. Thanks so much!
Maya | Wholesome Yum
0Awesome – thank you, Shannon!
Marc Lajoie
0Wow! I just cooked this keto chili and I’m impressed. I didn’t have to add spicy touch in it. Everything was perfect! I’ll keep your receipe and will cooked some chili periodically. And by the way, it was so simple to do, my teenagers could do it.
Maya | Wholesome Yum
0Thank you so much, Marc! I’m so glad you enjoyed it.
Kathy
0I love this chili recipe and make it often; I do add about 1-2 Tbs of cacao powder, which adds a nice, rich chocolate flavor, minimizing the “sting” of the heat. My husband loves it!
Maya | Wholesome Yum
0Great idea, Kathy! Thanks for stopping by!
Mike C.
0Kathy, thank you for recommending this. Based on your suggestion, I added 2 tbsp cocoa powder after cooking and it helped thicken up the chili and deepen the flavor. (Plus, cocoa is a great source of antioxidants.) This is a great recipe, but I do recommend draining the meat before adding it to the slow cooker to cut down on the grease, especially if you use a high-fat 85/15 ground beef.
Maya | Wholesome Yum
0Thanks for the tip, Mike! Thanks for stopping by!
Jorge
0Great looking recipe. I want to make this with ground turkey to make it a little healthier, any recommended changes you would make?
Maya | Wholesome Yum
0Hi Jorge! Yes, you can easily substitute ground turkey in this chili. Thanks for stopping by!
Esther Mack
0Hi, I currently have this in the Crockpot for a Galentine’s dinner tonight! It’s tasty! However, it is a bit greasy (I used a higher fat content on meat – 77, 23) I believe. What would you recommend for making it less greasy and/or thickening up?
Maya | Wholesome Yum
0Hi Esther, I usually make it with 85/15 beef so haven’t had that issue, but if you want to use a higher fat meat, you might want to drain it after browning, before mixing with the other ingredients. Unfortunately it’s too late for that but hope you still liked it!
Confused Wife
0How is this Keto if it has 5 grams of sugar? I thought Keto diets removed all sugars? Is there another way to make it without?
Maya | Wholesome Yum
0Hi there, There is no added sugar in this recipe. Almost all fruits and vegetables have small amounts of sugar. In this case, the sugar is coming from the tomatoes, onions, garlic and green chiles. Since these ingredients make up the basic flavor of chili, they are required for the recipe. But, skipping the onion would probably have the least impact on the end result. At 10g net carbs per serving, this chili is on the higher side of carbs for a keto meal, but you can still fit it into a keto diet depending on what else you have that day. Most people stay between 20 and 30 net carbs per day for a keto diet, some can get away with a little higher and stay in ketosis.
Elizabeth
0Absolutely amazing!! I thought 1 cup isn’t enough for me but man oh man it was so filling that I had to stop. My husband enjoyed it and I’m about to freeze some for another day.
Maya | Wholesome Yum
0Thank you, Elizabeth!
Michelle
0Just made this and it is beyond amazing! I didn’t miss the beans at all! It was a tad too salty for me so next time I would eliminate the 2 tsp of sea salt. I did add the Bay leaf. This chili is so filling. Thank you for sharing the recipe.
Maya | Wholesome Yum
0Thank you, Michelle!
Karen
0Great Chilli get feed it to my partner. Great for the freezing for those days I have to work.
Maya | Wholesome Yum
0Thank you, Karen!
Shelly
0I followed the Instant Pot directions exactly as written and got the burn warning on my pot twice. I had to stop, add more liquid and try again. The second time it was enough to cook the chili with out the error. I’ll add extra liquid from the start next time.
So despite having two cups of bone broth in mine, it was good. It was a bit too rich For me but my hubby liked it. I topped mine with avocado to cut the richness a bit.
Maya | Wholesome Yum
0Hi Shelly, Thank you for the feedback! I’m glad you liked it. I tested the recipe again with the Instant Pot and added to the instructions to add a cup of water or broth.
Diane Carter
0This was very good, however, it was way to thick and meaty for us. But I fixed that by adding chopped cauliflower to it for the last 10 minutes or so of cooking in the slow cooker. Also each time I took out a portion to reheat I added more bone broth to it to make it a little more of a “juicy” consistency. Overall probably one of the easiest chili recipes I have tried.
Maya | Wholesome Yum
0Thank you, Diane! That sound perfect if you want it less thick!
Richard
0Tastes great with ground turkey as well!
Maya | Wholesome Yum
0Sounds delicious!
Jan Oldenburg
0I added green pepper and grated carrots for texture and used ground turkey rather than ground beef. Still very good!
Maya | Wholesome Yum
0Thank you, Jan! Sounds delicious!
Stephanie
0Thank you so much! Very good keto recipe! My husband devoured the whole thing after work. I made it again but without cumin and Worcestershire sauce and substituted with wine and red pepper flakes and still very good!
Maya | Wholesome Yum
0Thank you, Stephanie!
Jenn
0Made this last night and it was fantastic! Great recipe!
Just curious, though — the recipe calls for a 1/4 cup of chili powder? I used 2 tsp instead, and it still turned very spicy. I’m not complaining; I love heat. But I can’t imagine using a quarter cup of chili powder. Was that a typo?
Thanks!
Maya | Wholesome Yum
0Thank you, Jenn! It’s 1/4 cup chili powder. Some of the spiciness comes from the black pepper, too. The chili powder provides flavor as much as it does spice, and I haven’t had others say it’s too spicy. But as you found, you can use less if you want to!
Michelle
0I did use 1/4 cup and it was fine. A little spicy but delicious. I’m not usually a spicy person either but it definitely was not too much spice.
Bobby
0I couldn’t get it to stop “burning”. Not sure what went wrong.
Maya | Wholesome Yum
0Hi Bobby, I’m not sure what you mean by that – do you mean it was burnt or that it was too spicy?
Lisa
0I know this post is old, but I had the same “burning” problem when I was trying to get it up to pressure in my instant pot. Basically, it burned on the bottom and would not come up to temp. After two attempts I just switched it to slow cook for two hours. Hopefully, it will still taste ok.
Maya | Wholesome Yum
0Hi Lisa, Thank you for the feedback! I have since updated the Instant Pot instructions for the recipe to add a bit more liquid, which should avoid this issue. Hope you liked the chili otherwise!
Darlene
0This was FANTASTIC! I used ground turkey and the instant pot method! Served with creme fraiche and chopped cilantro. Keto friendly and delicious! Thanks for sharing!
Maya | Wholesome Yum
0Thank you, Darlene!
Amy
0Made this chili for the first time, the pot was empty now I’m making a 2nd crockpot. It was very simple and delicious, some said it was the best they had ever eaten.
Maya | Wholesome Yum
0Thank you, Amy! I’m glad it was a hit!
Wendy
0Such a great recipe. The entire family loved it. Thanks for sharing!
Maya | Wholesome Yum
0Thank you, Wendy! I’m glad your family loved it!
Heidi
0Try adding celery in place of the beans. It adds a chunky bit of texture to it that replaces what you miss with the beans. Looking forward to trying this!
Maya | Wholesome Yum
0Thank you, Heidi! That’s a great idea!
Mike Kanney
0Amazing recipe! I am notorious for not following directions so I was determined to get it right, everything went according to plan but then realized it was 2.5 lbs. So I used 1.5 lbs of ground turkey and 1lb of a meatless ground soy product. I know my Crockpot tends to cook fast so I prepared at 7 and used the warm setting. When I got home at 4 it was done and super amazing.
.
Maya | Wholesome Yum
0Thank you, Mike! I’m glad it worked out for you!
Cyndee
0I made this today as my virgin meal in my brand new Instant Pot just now! It is amazing! I followed the recipe exactly. Just the right amount of kick. Next time I may add beef stew meat too!
Maya | Wholesome Yum
0Thank you, Cyndee!
Jamie
0I made this in the slow cooker, added another can of diced tomatoes and water due to it being so thick. My son has always hated chili but this time he smelled me making it and couldn’t wait to try it. It was very good. I will definitely make it again!
Maya | Wholesome Yum
0Thank you, Jamie! I’m glad you both liked it!
Melissa
0Used ground turkey instead of beef, it’s fabulous! Great recipe!!
Maya | Wholesome Yum
0Thank you, Melissa!
Stefani
0Are you supposed to leave the ground beef juices in or drain it?
Maya | Wholesome Yum
0Hi Stefani, It’s up to you, but for me the juices usually soak back in once the beef has cooked enough to brown. I typically use 85/15 ground beef and don’t drain it.
Leslie
0Wow! Followed the recipe almost exactly- used hot chili’s and added a roasted jalapeño. Absolutely the best recipe I have ever made off Pinterest. Thank you!!
Maya | Wholesome Yum
0Thank you, Leslie! I’m glad you loved it!
Devlin
0Went to the store to get ground beef for this recipe but found chuck roast for less than hamburger! Bought that and ground it up instead. Other than that (and adding a handful of chopped cilantro) I followed this recipe and the Instapot instructions as written. It turned out fantastic! My wife and son both said it was the best chili they have ever had. Thank you so much for this!
Maya | Wholesome Yum
0Thank you, Devlin! I’m glad you all enjoyed it!
Alex
0Just made this but put jalepenos in it rather than chiles. Smells great!
What’s the upside to the slow release by the way? Does it make a big difference?
Maya | Wholesome Yum
0Thank you, Alex! Natural release reduces the temperature more gradually, resulting in more tender meat and better texture. This is less critical for chili, though, compared to some other recipes.
Allen
0I assume that, since you didn’t say to change it, that the saute mode should be kept on normal. Also, are there any changes necessary when using 3 pounds of beef? And can the Worcestershire sauce be omitted?
Maya | Wholesome Yum
0Hi Allen, Yes, the saute mode is normal. Three pounds of beef is only a little more than the recipe as written, so even though I haven’t tried that, I think the timing would be about the same. You could omit the Worcestershire sauce but it would affect the flavor. You can also use coconut aminos instead if you prefer.
Chelsea
0Made this last night to have for lunches this week. It tasted awesome! I’m excited to see how the flavors have developed overnight. I only did 2 lbs of beef and added about a half of a tomato can of water and I enjoyed the consistency that it was. I also added 2 fresh jalapenos. The instant pot makes it tastes like it has been simmering all day and it has such a nice, deep, rich red color to it. Can’t wait to eat more!
Maya | Wholesome Yum
0Thank you, Chelsea! I’m glad you liked the chili.
Evangelina
0Testing out your recipe right now in my Instant Pot!
Maya | Wholesome Yum
0Hi Evangelina, Sorry I missed your comment until now! I hope you enjoyed the chili!
KimH
0Wow!!! I made this tonight in my Instant Pot and it was beyond awesome. Best chili I’ve had in years!!! Bravissimo!!! I used a jar of Hatch Green Chilis that I canned a couple years ago, about 6oz, and it was quite warm but not too much. Best flavor ever. Thanks and blessings.
Maya | Wholesome Yum
0Thank you, Kim! I’m so glad you enjoyed it.
Lori Adelson
0So you don’t add any water or liquid at all?
Lori Adelson
0Nevermind:) I just noticed what you stated just below the “Nutrition Facts”. Thanks for the recipe:)
Omar
0Great chili! Thanks!