Keto Chili with Biscuits
Our Keto Chili is delicious, hearty, and perfect for chilly weather! It is a classic dinner that is easy to make. Our version is bean-free and completely satisfying - especially with some low-carb biscuits. This dish is keto, low-carb, grain-free, and gluten-free!
Servings: 8 Servings
Calories: 709kcal
Ingredients
For the Chili
- 2 tablespoons avocado oil
- 1 lb. ground beef
- 1 lb. ground pork
- 1 medium onion chopped
- 2 cloves minced garlic
- 1 jalapeno chopped
- 1 tablespoon All-Purpose Seasoning
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoons salt
- 2 cups crushed tomatoes
- sriracha to taste
For the Biscuits - Makes 12 large biscuits
- 3 cups mozzarella cheese
- 4 tablespoons cream cheese
- 1 1/2 cups almond flour
- 2 teaspoons xanthan gum
- 2 eggs
- 4 tablespoons melted butter
- 2 teaspoons yeast mixed into 2 tablespoons warm water
Instructions
For the Chili
- Heat the avocado oil in a large soup pot over medium-high heat.
- Add the onion, garlic, and jalapeno and saute 2-3 minutes until soft.
- Add the ground beef and ground pork to the pot and use a wooden spoon to break the meat into pieces.
- Cook for 5 minutes and then add in all the seasonings.
- When the meat is just about cooked through, add the tomatoes.
- Let the chili come to a boil and then reduce the heat to low.
- Cover the post and let simmer for 1-2 hours.
- Garnish the chili with hot sauce, sour cream, cilantro, avocado, and cheddar cheese.
For the Biscuits - Makes 12 large biscuits
- Heat your oven to 350°F and line a baking sheet with parchment paper.
- Microwave the mozzarella and cream cheese for 90 seconds, stirring at each 30 second interval until the cheese is melted.
- Attach the hook attachment to a stand mixer. Add the almond flour and xanthan gum to your mixer bowl and mix until combined.
- Add in the eggs, 2 tablespoons of the melted butter, and the yeast mixture. Then add your melted cheese.
- Mix for 10 minutes, scraping down the sides if needed.
- Roll dough into 12-15 balls and place them on the lined baking sheet.
- Drizzle each ball with melted butter and sprinkle coarse salt over top.
- Bake for 10 minutes at 350°F and then turn the oven down to 325°F and bake for another 10 minutes or until the biscuits are golden brown on top.
Notes
To make this chili in the slow cooker, follow steps 1-5 above and then transfer the meat mixture to a slow cooker. Add in the tomatoes and stir to combine. Cook on low for 8 hours.