Craving a thick, meaty, and incredibly flavorful bowl of chili without the beans? You’ve come to the right place! This Texas-style, beans-free chili is a low-carb dream, loaded with rich ground beef and a perfect blend of spices that simmer to perfection in the Instant Pot. It’s the ultimate comfort food for a chilly evening, game day gathering, or any time you need a satisfying, hearty meal. Forget the fillers—this is all about pure, unadulterated chili goodness!
Ingredients
• 1 tbsp (15 ml) olive oil
• ½ large yellow onion, chopped
• Salt, to taste
• 2½ pounds (1.1 kg) grass-fed ground beef
• 8 garlic cloves, minced
• 2 (15-ounce / 425g) cans sugar-free diced tomatoes, with liquid
• 1 (6-ounce / 170g) can sugar-free tomato paste
• 1 (4-ounce / 113g) can green chiles, with liquid
• 2 tbsp (30 ml) Worcestershire sauce
• ¼ cup (32g) red chili powder
• 2 tbsp (14g) ground cumin
• 1 tbsp (3g) dried oregano
• 2 bay leaves
• Freshly ground black pepper, to taste
Instructions
1. Directions1. Set your Instant Pot to ‘Sauté’ mode. Once hot, add the olive oil, chopped onion, and a pinch of salt. Cook for 10-15 minutes, stirring frequently, until the onions are soft and caramelized.2. Stir in the minced garlic and cook for one minute more until fragrant.3. Add the ground beef to the pot. Break it up with a spoon and cook for 8-9 minutes, or until browned. Drain any excess grease if desired.4. Press ‘Cancel’ to turn off the Sauté function. Stir in the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, bay leaves, and black pepper.5. Secure the lid, set the steam valve to ‘Sealing,’ and select the ‘Meat/Stew’ function. Cook on high pressure for the default time of 35 minutes.6. Once the cooking cycle is complete, carefully perform a ‘Quick Release’ to vent the steam.7. When the pin drops, remove the lid. Discard the bay leaves, stir the chili, and serve hot with your favorite toppings.
Nutritional Information
• Per Serving (Serves 10) | Total Time: 1¼ HoursCalories: 254 | Total Fat: 9.4g | Net Carbs: 0.6g | Protein: 35.6g | Fiber: 1.9g
Pro Tips
• For a richer flavor, don’t overcrowd the pot when browning the beef. Work in batches if necessary to ensure the meat gets a good sear.
• Adjust the heat to your liking. For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño along with the onions.
• This chili is even better the next day! The flavors meld and deepen overnight. It also freezes beautifully for up to 3 months.
• Serve with low-carb toppings like shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, or chopped green onions.
FAQ
Q: Is this Texas chili recipe keto-friendly
A: Yes, this is a fantastic keto-friendly and low-carb chili recipe. It contains no beans and has only 0.6g of net carbs per serving.
Q: How can I make this no bean chili spicier
A: To increase the heat, add a pinch of cayenne pepper or a chopped jalapeño along with the onions at the beginning of the recipe.
Q: Can I make this chili ahead of time
A: Absolutely! This chili tastes even better the next day as the flavors have more time to meld. It also freezes well for up to 3 months.
Q: What are the best toppings for this chili
A: Serve this chili with your favorite low-carb toppings like shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, or chopped green onions.
