Keto Chili Recipes: Keto Chili

Keto Chili is a favorite recipe from Have Butter Will Travel. This week’s Chew the Fat with Granny Keto Podcast guests, Danielle Coonerty and Erika Burke, are kind enough to share it here. They are wildly successful recipe developers who are always coming up with some of the best Keto recipes out there. This chilli is really good on its own. Just serve in a bowl and enjoy. Or try some of Dan and Erika’s favorite variations.


Here are some serving suggestions for this recipe from the Have Butter Will Travel website.

  • Toppings. We love to add toppings to our chili for extra flavour. Grated cheese, sour cream, guacamole and cilantro/coriander.

  • Fried eggs. Adding 1–2 fried eggs on top of your chili really brings it to the next level. It practically means you can have chlli for breakfast and/or eggs for dinner. Dan LOVES fried eggs so we often add a fried egg on this for dinner.

  • Baked eggs. This is another way we love to use this chili for breakfast. Just place your chili serving into an ovenproof pan/skillet and make a couple of wells in it and then crack your raw eggs into the wells and bake till the eggs are cooked to your liking.


500 g (1 pound) ground beef

500 g (1 pound) ground pork

250 g (1/2 pound) Chorizo meat (or 2 chorizo sausages)

1 TBS each: onion powder and smoked paprika

1 tsp each: garlic powder, thyme (chopped fresh or dried), ground cumin

2 TBS tomato paste

2 chipotle chili in adobo sauce, chopped

2 cups passata (click here to see what passata is; I used them in my Keto meatballs)

1 1/2 cups bone broth or stock

100 grams (1/2 cup) butter

Salt and pepper


  1. If you are using chorizo sausages, remove the skin and finely chop the meat.

  2. Add the chopped chorizo sausage into a large pot over a medium high head and cook until browned. No need to add oil when cooking the chorizo — just use the oil that comes out of the chorizo.

  3. Add the pork and beef to the pot and break it up by stirring with a wooden spoon. Cook until browned, stirring occasionally to avoid large clumps of ground meat.

  4. Add the tomato paste, spices and 1/2 teaspoon of salt and some fresh cracked pepper to the pot and stir to combine. Cook for 2–3 minutes to release the fragrance of the spices.

  5. Add the passata, bone broth and the chipotle chili in adobo sauce and bring to a simmer. Simmer for 30 minutes.


Have Butter Will Travel suggests 8 servings. For the entire recipe as written (in grams):

Total Carbohydrates: For Australia, only Net carbohydrates are calculated.
Net Carbohydrates: 64
Protein: 248
Fat: 384