Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.
The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.
But this keto chili recipe definitely makes the short list.
Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.
And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.
What makes the best keto chili?
Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.
In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.
Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.
Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.
But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.
Can you make keto chili ahead of time?
I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.
It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.
So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.
The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!
Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.
Tips for making Short Rib Chili
Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.
Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.
Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.
Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.
Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.
Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.
Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.
Doesn’t this keto short rib chili sound like the perfect comfort food?
Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it's ideal for keto meal planning.
- 3 lb bone in short ribs
- Salt and pepper
- 1/4 cup bacon fat, lard, or other high-heat oil
- 1/2 cup chopped onion
- 1 large green pepper chopped
- 2 cloves garlic minced
- 1 medium jalapeno pepper minced (leave the seeds in for more heat)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp cayenne
- 15 ounce can fire roasted tomatoes
- 1/3 cup beef bone broth
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Preheat the oven to 300F and season the short ribs all over with salt and pepper.
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In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.
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Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.
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Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.
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Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.
Virginia Neill says
I love these beanless chili recipes, but when we are really craving beans, I add a can of organic black soybeans. Just 4 grams of carbs for the whole can.
Cynthia Preston says
Love the tip! I had never hear of black soybeans before!
Tina K. says
I’ve never braised in the oven. I assume we keep a lid on the pan?
Carolyn says
Yes, I should have said that. Sorry… will amend the recipe.
Carolyn says
Actually, I went to edit and I did say that! It says cover, so yes, that means put the lid on.
Kathleen says
I always chop lots and lots of mushrooms into my chili. The first time I did it, I thought my son had added a can of black beans without telling me. The size and texture of the mushrooms fooled me. Tastes wonderful!
Cynthia Preston says
Wow, I would never have thought of that! Thanks :)C
Dale says
I hate my oven with a passion and avoid it any time I can.
It seems this would work equally well if (at the point of covering and placing it in the oven) pour it all into a slow cooker?
Sheila says
I wonder if browning and cooking in an instapot would work? Im going to try that tomorrow. We buy 1/4 side of beef every year and I never know what to do with the short ribs.
Carolyn says
It will be okay but in my experience, an IP can make fatty cuts of meat like this more chewy and rubbery.
Marcie says
Somehow I ended up with a package of 1.5 lbs bone in and a package of 1.5 lbs of boneless short ribs. So ready to start cooking and just now realized! Any suggestions for adjusted cooking times? Should I separate cooking each and add boneless later? This looks so delicious I can’t wait!! Love all your recipes Carolyn
Carolyn says
I don’t think you should have to worry. The slow braising is a good cooking method for both.
John says
Could this possibly be done in the instant pot? I don’t have a Dutch oven but I of course have a instant pot.
Carolyn says
It could but personally I don’t think the meat will be as good. I find the IP tends to make fattier cuts of meat a little rubbery.
Erin says
Short ribs are the absolute best, and this chili is perfect. So comforting and good!
Betsy says
I have family that doesn’t care for beans in their chili. This is a great recipe for accommodating their food wants! Those short ribs…yum. This recipe is so fun and unique!
Valerie says
What crazy timing! My friend just asked me the other day if I had a short rib recipe and I told her I’d find her one. Yours looks perfect for her.
Sara Welch says
Wow! This is everything a gourmet soup should be, and then some! Looking forward to enjoying this over the weekend!
Sara says
This is perfect for potlucks – Keto is so popular so it’s nice to have something everyone to enjoy.
Michele says
I just bought short ribs so I can make this delicious sounding recipe. Looking over the directions, it says to add only ⅓ cup beef broth and the liquid from the can of tomatoes. Am I missing something?
Carolyn says
No you aren’t missing anything. Chili typically does not take a lot of liquid.
Michele says
Great! Thanks for letting me know so quickly. Looking forward to making this tomorrow!
Trang says
I totally agree with you that fall is all about comfort food! I love this recipe because it’s allergy friendly too and my son is pretty much allergic to everything so this recipe works for him
Natalie says
Where’s the bowl?! What a delicious change from regular chili. Short ribs are delicious & I love all the flavors!
Krissy Allori says
Oh my gosh! This was so good. My family really liked it. Hearty and delicious.
Anna says
This chili was a huge hit! I can’t wait to make it again!
Julie Blanner says
This is so good! The leftovers were just as great as you said. The whole family devoured it!
Venita says
I made this last night and the taste is good, but it is all meat and little juice. The juice that is there is really too fatty and rich to enjoy. I am going to add more bone broth when serving. But I am wondering if the 1/3 c broth in the recipe is right.
Carolyn says
Chili isn’t meant to be the same as soup, so yes, that is correct. However, you are free to add more broth and enjoy it how you like it!