This keto-friendly chili con carne has no beans: ground beef, red bell pepper, crushed tomatoes, beef bone broth, and a splash of red wine simmer with cumin, coriander, and chipotle until thick. It serves 4 and comes together in one pan in about 50 minutes. I like it spooned over Cilantro Lime Cauliflower Rice with sour cream and cilantro, and it fits the weeknight ground beef rotation next to Creamy Ground Beef Skillet with Cauliflower Rice.
The moment Chili Con Carne starts simmering, the kitchen fills with that low, steady smell of toasted cumin and chipotle — the kind that makes people wander in from the other room. The sauce takes 30 to 40 minutes to thicken properly on low heat, and that slow simmer is entirely the point: it’s what turns browned ground beef, crushed tomatoes, and a full lineup of spices into a thick, scoopable chili with real depth of flavor.
What sets this version apart is the combination of beef bone broth and a splash of red wine in the sauce — together they create more concentration and body than a lighter broth alone would. The whole thing comes together in one pan with straightforward pantry ingredients, and because there are no beans, it fits a low-carb table without any special shopping.
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💛 Why you’ll love this recipe
- One pan, start to finish. The onion, beef, spices, tomatoes, and broth all cook in the same pan — nothing gets transferred between steps, and cleanup is straightforward.
- The slow simmer builds the sauce. Thirty to 40 minutes on low heat is what thickens everything and gives the beef time to absorb the spices and broth. Rushing it at higher heat won’t produce the same consistency — stir occasionally and watch the sauce change as it reduces.
- Beef bone broth and red wine make a real difference. Using bone broth instead of plain broth, combined with a splash of red wine, creates a more concentrated sauce with more body. Both can be swapped out, or the wine left out entirely, without breaking the recipe.
- A well-rounded spice lineup. Cumin, coriander, chipotle chili powder, and red pepper flakes each bring something distinct — earthy, warm, smoky, and spicy — so the chili doesn’t taste one-dimensional.
- Flexible serving options. Spoon it over cauliflower rice, ladle it into lettuce cups, or serve it over zucchini noodles. The thick sauce holds up well with all three, so it fits however you’re eating that night.
- Stores and freezes well. Cooled chili keeps in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months — make a full batch and it covers several meals through the week.
⏲ How to make this recipe
To a large pan, add olive oil and onion and sauté on medium-low heat until softened, about 2-3 minutes.
Add beef and cook until browned, about 5 minutes, stirring and breaking the meat up with a wooden spoon. Once browned, drain and discard excess grease.
To pan of browned beef, add red bell pepper, minced garlic, ground coriander, ground cumin, red pepper flakes, and chipotle chili powder, and cook for an additional 1 minute. Stir in crushed tomatoes, tomato paste, beef bone broth, red wine, coconut aminos, salt, and pepper.
Bring to a simmer, then reduce heat to low and simmer until sauce has thickened, about 30-40 minutes, stirring occasionally. Taste and adjust seasonings as necessary.
Spoon chili into bowls and serve with chopped fresh cilantro and sour cream over cauliflower rice.
👉 Easy ingredient swaps
- Ground beef: Ground turkey or ground chicken both work as substitutes. Follow the same steps — cook until no longer pink, break it up with a wooden spoon, and drain any excess grease before adding the spices. The chili will be lighter in flavor but still well-seasoned.
- Beef bone broth: Chicken broth or vegetable broth can stand in for bone broth. The sauce will be slightly less rich, but the spice combination carries the flavor.
- Red wine: The recipe lists the red wine as optional and notes it can be omitted entirely. The chili is still full-flavored without it, thanks to the crushed tomatoes, tomato paste, broth, and spices — just skip it and keep all other quantities the same.
- Sour cream: The sour cream is a garnish, not part of the chili itself. Skip it or swap in a dairy-free alternative for a fully dairy-free bowl.
✨ Variations
- Vegetarian: Replace the ground beef with a vegetarian-friendly protein such as firm tofu and swap the beef bone broth for vegetable broth. Break the tofu into pieces and cook until golden, then proceed with the spices and sauce as written. Keep in mind that changing the protein will alter the texture and richness of the finished dish.
- Vegan: Follow the vegetarian swap above — tofu for beef, vegetable broth for bone broth — and skip the sour cream garnish when serving. The chili itself contains no other dairy or egg ingredients.
- Adjust the heat level: The recipe uses ½ teaspoon red pepper flakes and ¼ teaspoon chipotle chili powder. Scale either down for a milder bowl, or increase the chipotle for more smokiness. The instructions call for tasting and adjusting seasoning before serving — use that step to get it exactly where you want it.
〰️ How to serve
- Spoon over Cilantro Lime Cauliflower Rice and top with a generous dollop of sour cream and a handful of chopped fresh cilantro for the full bowl.
- Serve in large, sturdy lettuce leaves — romaine or butter lettuce work well — for a handheld, scoop-friendly option that skips the grain base entirely.
- Ladle over zucchini noodles in place of cauliflower rice; the thick sauce coats the noodles without getting watery.
- Set out Fresh Homemade Salsa on the side — the bright, fresh tomato and pepper flavors contrast well with the richness of the chili.
💬 FAQs
Can I make chili con carne ahead of time, and does it freeze well?
Yes to both. Once the chili has cooled, transfer it to an airtight container or sealable glass dish. It keeps in the fridge for up to 3 days. To freeze, use an airtight container and store for up to 2 months. The flavors hold well either way, making this a good candidate for batch cooking.
Why does chili con carne need to simmer for so long?
The 30-to-40-minute simmer on low heat is what thickens the sauce and gives the beef time to absorb the spices and broth. A shorter cook at higher heat won’t produce the same consistency. You’ll see the sauce visibly reduce and coat a spoon more thickly as it gets close — that’s the cue it’s ready. Stir occasionally so nothing sticks to the bottom of the pan.
Can I leave out the red wine?
Yes — the recipe lists it as optional and it can be omitted entirely. The chili is still full-flavored without it, thanks to the combination of crushed tomatoes, tomato paste, beef bone broth, and the spice blend. Just skip the wine and keep all other quantities and steps the same.
What equipment do I need to make this?
All you need is a large non-stick frying or sauté pan, a wooden spoon for stirring and breaking up the meat, and a sharp knife for the onion and garlic prep. Everything cooks in that one pan from start to finish — no special equipment required.
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Chili Con Carne
Ingredients
- 1 tablespoon 15mL olive oil
- ½ small yellow onion, ~35g, chopped
- 18 ounces ground beef
- ⅓ cup ~50g chopped red bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon chipotle chili powder, or to taste
- 1 cup 260g canned crushed tomatoes
- 1 tablespoon 15g tomato paste
- 1 cup 240 mL beef bone broth
- ¼ cup 58g red wine (for flavor, can be omitted)
- 1 teaspoon 5 mL coconut aminos
- ¼ teaspoon pepper
- ¼ teaspoon salt, or to taste
Optional Serving Option and Garnishes:
- 2 cups cooked cauliflower rice
- ¼ cup 60g sour cream
- 3 tablespoons roughly chopped fresh cilantro
Instructions
- To a large pan, add olive oil and onion and sauté on a medium-low heat until softened, about 2-3 minutes. Add beef and cook until browned, about 5 minutes, stirring and breaking the meat up with a wooden spoon. Once browned, drain and discard excess grease.
- To pan of browned beef, add red bell pepper, minced garlic, ground coriander, ground cumin, red pepper flakes, and chipotle chili powder, and cook for an additional 1 minute. Stir in crushed tomatoes, tomato paste, beef bone broth, red wine, coconut aminos, salt, and pepper.
- Bring to a simmer, then reduce heat to low and simmer until sauce has thickened, about 30-40 minutes, stirring occasionally. Taste and adjust seasonings as necessary.
- Spoon chili into bowls and serve with chopped fresh cilantro and sour cream over cauliflower rice.
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