Soups and Chili

Z’s Beefy Chili

THM-S, Keto, Low Carb

“I’ll have some sour cream, with a side of chili…”

This chili is an adaption of my Texas Chili (check out my recipe page). I love my Texas Chili, but it is a THM-E meal. I wanted a chili that I could load up with cheese and sour cream! I like to say that “I’ll have some sour cream with a side of chili.” This is the ticket!


Look at all that beautiful sour cream on there! And totally on plan!!!

I’m pretty sure that I could eat chili every night of the week and not be bored. In fact, I used to eat chili almost every night. Before marriage and before kids. I was a lot “plumper” then…but boy, was I happy :).

Chili Every Night!

You see, I used to live in a little 17 foot trailer. I was a property manager for a 444 acre property. I lived alone, had no one to cook for or take care of, and could eat whatever I wanted. I chose chili! You can bet that I ate chili almost every night! Sometimes I’d get really “fancy” and add in ham! Of course, the different kinds of chili that I ate were not healthy at all. They were the “canned variety”. I didn’t know how to cook very well back then, but I still loved to eat chili.


I think that is why, in my “older and wiser years” that I wanted so badly to make a healthy version of chili. When I created my Texas chili, I served it to a lot of people, and it quickly became one of my most requested recipes.

But again, if I wanted to splurge and have cheese, sour cream or my PEANUT BUTTER COOKIES >( after, I couldn’t. Too many carbs in my original Texas Chili. Hence, the creation of this beefy and yummy S recipe!

I hope you enjoy it as much as I do! I don’t eat chili every night anymore, and I dare say that I’m not as “plump” as I used to be, but I sure do like to enjoy a bowl or two of this healthy and delicious chili every now and again!

The Recipe

No more waiting…Here is a hearty and delicious chili that is simple and easy to make!



Yields 8-10 people

Z’s Beefy Chili

A hearty and delicious low-carb chili. Sure to impress even the pickiest eaters!

5 minPrep Time

30 minCook Time

35 minTotal Time

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Recipe Image


  • 4 tbs butter
  • 4 tbs minced garlic
  • 1 onion
  • 3 lbs ground beef
  • 8 cups chicken broth
  • 1 cup sour cream (plus more for topping)
  • 4 roma tomatoes
  • 4 stalks celery
  • 1 8 oz can of tomato sauce
  • 1 6 oz can of tomato paste
  • 1 7 oz can of mild diced green chilis
  • 1 can black beans
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tbs xantham gum
  • 2 tbs cumin
  • 3-4 tbs chili powder (I like the New Mexico chili powder)
  • 1 tbs salt


  1. Melt butter in stock pan or dutch oven on the stove
  2. Add minced garlic and onion (cook until tender)
  3. Add in meat and cook until no longer pink ( I like to salt and pepper my meat while it's cooking)
  4. Once meat is cooked, add in chicken broth and canned items.
  5. Add in seasonings and spices (except xantham gum)
  6. Cook on medium hight for about 20-30 minutes. The longer you simmer, the better the flavor.
  7. When you are about 5 minutes from serving, take out about 2-3 cups of the broth and add the xantham gum. Whisk together to thicken. Add back into the chili.
  8. Serve with lots of cheese, sour cream, cilantro, green onions, chips or whatever meets your fancy!
  9. -Enjoy!

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