Chili Texas-Style

Chili Texas-Style

Serves 4 l Prep time: 30min


1 kg (2.2lbs) ground beef (mince). High fat is fine! (and cheaper!)

100g tomato puree

1 cup smoky beef broth*

1 onion (optional) spice mix (below)

1/4 cup grated cheddar cheese; sour cream, guacamole to serve *

3 TBSP Smoky Beef Broth + 1 cup of water

Spice mix

This blend is popular with our family, but you can customize it to your personal taste.

1 TBSP cumin powder

1/4 TBSP dried oregano flakes

1/2 TBSP garlic powder

1/2 tsp ground black pepper

1 tsp sea salt

1 TBSP smoked paprika

1/2 tsp red pepper (chili) powder

Like extra kick? Add in red chili flakes to the skillet according to who’s eating!


When we moved to Texas in 2016 we were delighted to find that here, they make chili without using kidney beans! Keto without even trying…

Heat oil in skillet and softly cook the chopped onions, if using Add the ground beef and cook until brown, over med heat. Add 1 cup Ketologie Beef Broth, the tomato puree and the chili spice blend. Mix in the skillet, reduce heat to low and cook for a further 30 minutes.
Ladle mixture into food processor and blend on ‘puree’ setting 45- 60 seconds.

Enjoy with grated sharp cheddar cheese, sour cream, no sugar added guacamole, and keto “cornbread”!

Pro tip: triple or quadruple the spice blend; use 2 TBSP per batch of chili and keep the rest in your pantry in a small airtight container. The next time you feel like chili you’ll cut down on your prep bigtime!