lb stew meat (cubed)
tablespoons Gold Medal™ Wondra™ flour
tablespoons chili powder
can (28oz) diced tomatoes (with juice)
can chopped green chilies (undrained)
can (16 oz.) black beans, rinsed & drained
Dust beef cubes lightly with flour; brown in oil. Add remaining ingredients except cornmeal, chilies and black beans. Simmer 3 hours or until beef is tender.
Add cornmeal; Cook and stir for about 1 minute to thicken. Add green chilies and black beans; heat through.
Serve with shredded jack cheese, sour cream, cilantro and tortilla chips.
For a little heat, add 1/4 to a 1/2 teaspoon of crushed red pepper.
- 1 (28 ounce) can diced tomatoes, undrained
- 1 10-ounce can chopped tomatoes and green chile peppers, undrained
- 2 cups vegetable juice or tomato juice
- 1 to 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 3 cloves garlic, minced
- 1 ½ pounds beef or pork stew meat, cut into 1-inch cubes
- 2 cups chopped onion
- 1 ½ cups chopped celery
- 1 cup chopped green sweet pepper
- 2 (15 ounce) cans black beans, kidney beans, and/or garbanzo beans (chickpeas), rinsed and drained
- ½ cup Toppers such as shredded cheddar cheese, dairy sour cream, snipped fresh cilantro, and/or pitted ripe olives
In a 6-quart slow cooker, combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.
Tips: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
How To Make Low Carb Beef Chili
To make this hearty beef chili, start by rendering the fat out of a few slices of sugar free bacon in a large pot. The bacon gives a really nice flavor to the chili. Add the onions and cook until they are soft. Meanwhile, add the soaked chipotle chilies to a blender with 1 cup of soaking liquid and the smoked paprika, ancho chile powder, and remaining spices.
Blend everything together with 3 cloves or garlic and the roasted tomatillos and poblano pepper. This homemade chili sauce will add insane amounts of flavor when cooked with the beef and other ingredients. Once the beef brisket is browned off in the pot, add back the onions and bacon along with the chili sauce.
Add about 1 quart of beef bone broth and either slow cook on the stove top for 2-3 hours or pressure cook fr 45 minutes. The meat while be tender and fall apart when ready. You will most likely need to thicken the chili. To keep it low carb, I like to use crushed pork rinds. It will take about 3/4 cup of pork rind panko to thicken the chili. Plus it adds a nice flavor!
Make sure to check out my other comfort food recipes:
Beer Chili Recipe
Cook this beer chili recipe with your favorite beer for a hearty winter dinner idea. It's easy to make, tastes great and is kid-friendly.
- 2 1/2 pounds ground beef
- 3 16oz. cans stewed or diced tomatoes
- 1 16 oz. can tomato paste
- 5 16 oz. cans of dark red kidney beans
- 2 medium to large onions (white or yellow), diced
- 2 jalapeno peppers, seeds removed and diced finely
- 2 sweet bell peppers
- 2 cloves of garlic, minced
- 1 package McCormick regular chili seasoning mix
- 1/2 bottle beer
- Cook the ground beef until brown and cooked through. Drain.
- Combine cooked beef in a large pot with other ingredients, only draining two of the three cans of stewed/diced tomatoes.
- Cook over med-high heat uncovered until the chili reaches a semi-boil.
- Reduce the heat to low, cover and simmer, stirring frequently for 2-3 hours
- For extra heat, add more jalapenos, habanero chili peppers or ground cayenne pepper to suit.
- To serve, top with your choice of garnish such as chives, salsa, sour cream, shredded cheese, tortilla chips, or whatever you like best on your chili!
If you like this beer chili recipe, but are looking for a heart healthier version, then be sure to try my vegetarian pumpkin chili recipe with rice. Or give this white chicken chili recipe a go.
For more great food recipes and DIY ideas, you can follow Becca Ink on Facebook and Instagram.
How do you thicken chili?
A lot of people want to know how to thicken chili. Accidentally adding too many saucy ingredients can make for a thin, runny chili. Once you get to that point you have some options.
- Add more hearty ingredients, like beans, meat, or vegetables to help reduce the amount of liquid to solid ratios.
- Add a slurry of water and flour to the chili to help thicken the liquid in the pot. Add just a little at a time to avoid a floury taste.
- Add a slurry of cornstarch and water to help thicken the liquid in the pot. Keep in mind this option can result in leftovers seeming a bit gelatinous.
What makes this the best thick chili recipe?
The best way, hands down, to make sure you end up with a nice, thick homestyle chili is to follow a tested recipe. I’ve been working on this thick chili recipe for years and years to get it right.
To me, this is the best balance between heat and flavor and is full of all the best, hearty ingredients to make a nice thick chili. This one turns out great every single time, and is a pretty low-maintenance recipe. It’s mostly dump and cook, which I love for busy nights, and we can’t get enough of it!
How do you make this thick chili recipe?
Step 1: Saute the hamburger and onions.
Dump in the hamburger and onions together in a big pot and cook them on medium-high heat until the hamburger is fully browned.
Step 2: Dump in the other ingredients.
Next, you will need to dump in the tomato sauce, Rotel, and beans. Mix it well, and then add the seasonings (this is what will make or break the flavor of this thick chili!) to the pot and stir well.
Step 3: Let it simmer.
Set the heat to medium, cover the pot, and let it cook for 30 minutes. This step will infuse the sauce and beans with all the flavors from the seasonings you mixed in. Totally worth the wait!
Now you’re ready to eat your chili! I always serve mine with some cheese, and sour cream and some good old-fashioned Jiffy cornbread! Doesn’t get any better than that!
Can you freeze chili?
Heck yes you can! I love making this huge pot of chili so that I can freeze the leftovers for an easy re-heated dinner another time. I store mine in one-serving, freezer safe containers so they can be eaten as an easy dinner or lunch. Works great!
Can I leave the beans out?
Yep. Your chili won’t be as thick, but I have made it this way before. I love the flavor and texture from the kidney beans, but my dad hates them. So I understand why you’d want to eliminate them!
Want some more delicious recipes like this one?
- Mama’s Hearty Chili – if you want a spicier, bean-free chili, try my Mama’s recipe! This is the recipe I grew up eating, and it’s full of wonderful flavor.
- Grandma’s Hamburger Soup – this one has been passed through my family recipe box for generations. Best hamburger soup I’ve ever had!
- Mama’s Potato Soup – this is such a simple, no-frills recipe that I love. Nothing better on a cold night that some hot, thick, potato soup!
I can’t wait for you to try this thick chili recipe! I’m sure you’re going to love all the homestyle flavors from this easy chili recipe and will want to make it again and again like we do!