The Chili Recipe People ALWAYS Ask Me For
🌶️ The Chili Recipe People Always Ask Me For
Every time I make this chili, the same thing happens. Someone takes a bite… pauses… and then asks, “Okay… what did you put in this?” 😏
This is the chili recipe people always ask me for, and once you make it, you’ll understand why.
This isn’t just another chili. It’s rich, bold, deeply flavored, and unbelievably satisfying — without the beans, sugar, or fillers that turn most chili into a blood sugar nightmare 🌡️🚫. I've tweaked this recipe since the original one and is the perfect real comfort food.
In this video, I walk you through exactly how I make it, why certain ingredients matter, and the small tweaks that take this chili from good to unforgettable 🔥. It’s thick, meaty, perfectly spiced, and gets even better the next day.
You’ll see how to build deep chili flavor without carbs, why the meat blend matters 🥩, how to layer spices so nothing tastes flat, and how to adjust heat 🌶️ without overpowering the dish. This is the kind of chili you can serve to anyone — keto or not — and never have to explain yourself.
This chili is perfect for cold nights ❄️, game days 🏈, meal prep weeks 🥣, or feeding a crowd without stressing. It freezes beautifully, reheats like a dream, and keeps you full for hours.
If you’ve ever been disappointed by low-carb chili, this one fixes that. It’s hearty, comforting, and exactly what chili is supposed to be — just without the crash.
Video Tutorial: https://youtu.be/WsxAnQCvyZs
The Chili Recipe People ALWAYS Ask Me For
Ingredients
- 1 lb bacon
- 1 lb ground beef (80/20)
- 1 lb ground sirloin
- 1 lb sweet Italian sausage
- 1 lb thin pork chops, cubed
- 12 oz beef cocktail wieners
- 1 large Vidalia onion, diced (divided)
- 1 bag small sweet peppers, diced
- 2 Tbsp diced pickled jalapeños
- 15 oz tomato sauce
- 15 oz stewed tomatoes
- 28 oz crushed peeled tomatoes
- 10 oz fire-roasted Rotel
- 1/3 jar beef Better Than Bouillon
- 1 cup chili powder (at least 2/3 dark) (If you don't like it as spicy, start with half add add more at the end to taste)
- 1 Tbsp minced garlic
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1 tsp smoked paprika
- 2 tsp cinnamon
- 1 tsp cumin
- 2 tsp salt (adjust at end)
- 1 tsp white pepper
- 1/2 tsp black pepper
- 1 Tbsp unsweetened black or dark cocoa powder
- 1/2 tsp cayenne (add more at the end to taste)
Instructions
- Cook bacon until crisp
- Reserve all the bacon grease
- Set bacon aside
- In a large heavy pot over medium heat
- Add 3/4 of the bacon grease
- Chili powder
- Smoked paprika
- Cocoa powder
- Stir constantly 60–90 seconds until fragrant (do not burn)
- Garlic powder
- Onion powder
- Cinnamon
- Cumin
- Peppers (white & black)
- Add all raw meats to the spice base
- Stir aggressively to coat
- Deglaze with a splash of water as needed
- Cook until little pink remains
- In a separate skillet using remaining bacon grease:
- Cook ½ the onion low and slow until dark and fragrant or caramelized
- Add remaining onion + sweet peppers + jalapeños
- Cook just until soft
- Add all vegetables to the chili pot.
- All tomatoes
- Chopped bacon
- Cayenne
- Bring to a gentle boil.
- Reduce to low
- Simmer for 1/2 hour and add in Better than Bouillon
- Simmer 3.5 more hours, covered
- Stir every 30–45 minutes
- Add more cayenne (to taste)
- Final salt adjustment
- Remove from heat and let rest 15 minutes before serving. ENJOY!