Keto Chili with Biscuits

5 from 1 vote

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!

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Course: Appetizer, Soup

Cuisine: American

Servings: Servings

Calories: 709kcal

Author: Clean Keto Lifestyle

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.

Nutrition