Keto Chili with LC Corn Muffins


  • 1 Tbsp olive oil
  • ½ large red onion, diced
  • 1 red bell pepper, diced
  • 2 cloves chopped garlic
  • 2 lbs. ground beef
  • ½ lb. ground chorizo
  • 1 28 oz. can San Marzano crushed tomatoes
  • 1 6 oz. can tomato paste
  • 1 10 oz. can diced tomatoes and green chiles (such as Rotel)
  • ½ to 1 cup beef broth
  • Dash of liquid smoke (optional)
  • ¼ cup chili powder
  • 2 Tbsp. ground cumin
  • 1-1/2 teaspoons cocoa powder (optional)
  • Salt and pepper to taste
  • Shredded cheese, diced jalapeno, sour cream, avocado or other low carb toppings of your choice
  • LC Fresh Baked Corn Muffins or Corn Bread


Heat a large pot on the stove on medium heat and add the olive oil. Add the chopped onion and red bell pepper and saute until softened. Add the garlic and stir for just about a minute.

Add the ground beef and chorizo, breaking it up as it cooks until browned (the chorizo will still look a little red due to the spices).

Drain off excess fat and return to the stove. Lower the heat to a simmer and add the spices, crushed tomatoes, diced tomatoes with chiles and tomato paste. Stir well, incorporating the tomato paste into the mixture. Stir in the cocoa powder and liquid smoke, if using.

Add the beef broth, a little at a time, until you have reached the consistency you prefer.

Place a cover on the pot and let it simmer, stirring occasionally, for an hour or two – the longer it simmers, the better it tastes. You could even put it in the crock pot at this point and cook on low for a few hours. It’s even better the next day!

Serve with your choice of low carb toppings and warmed LC Corn Muffins or Corn Bread.


All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.