Before I switched to a keto diet (which not only took my out of control blood sugar and made it normal without medication - you can read more about how I totally reversed my diabetes here - but also put my hidradenitis suppurativa in remission), I had never heard of - let alone eaten - beanless chili. Now it's the only chili I make! This stuff is YUMMY and easy (my favorite combo). And while I don't love a super spicy chili, you can easily make this recipe spicier by following the notes below. If you want to add some low carb, no grain "corn"bread, check out the recipe that follows the chili recipe. Even my carbivore family thinks it tastes just like the real thing!

Beanless Chili Recipe 

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 2 lbs. ground beef

1 bell pepper, chopped

1 jalapeno or Serrano pepper, chopped*

2 garlic cloves, minced

1 quart jar (about 32 oz.) stewed tomatoes

1 pint jar (about 15 oz.) tomato sauce

32 oz. beef broth

7 oz. tomato paste

2 tablespoons chili powder**

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

sea salt and pepper

* For chili that isn't very spicy, use a jalapeno and remove all the seeds. For more heat, keep some or all of the seeds. For hotter chili, use a Serrano pepper; again, the more seeds you leave in, the hotter the chili will be. I recommend wearing gloves when chopping chilies.

** If you like spicy chili, this amount of chili powder is a starting point. After the chili has simmered 10 minutes or so, taste it; add more chili powder, if desired.

Delicious, easy bean-free chili.

1. In a skillet, thoroughly cook the ground beef. Drain off the fat.

2. In a large pot, combine all the ingredients. Cover and bring to a simmer. If you're in a hurry, don't use a lid and simmer for about a half hour, but the flavors will be better if you simmer the chili for several hours. Keep the lid on if you want more liquid in the chili, and remove the lid if you want to cook off some of the liquid/thicken the chili.

3. When you think the chili is done, taste it. If you want more spiciness, see the asterisk notes above. Or if you just want stronger overall flavor, add a bit more salt. If desired, serve with sour cream and grated cheese.

NUTRITIONAL INFO. It's always more accurate to calculate nutritional ingredients based on the exact products you are using; however, according to NutritionValue.org, this recipe (12 servings) has 269 calories, 17 g. fat, and 14 carbohydrates, and 181 g. protein per serving. If you add more chilies, more chili powder, or sour cream and cheese, all these values will increase.

Keto "corn"bread is grain-free and yummy!

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1 tablespoon butter

3/4 cup coconut flour (I use this.)

1/2 cup almond flour or meal (I use this.)

1/4 cup erythritol

1 tablespoon baking powder

1/2 teaspoon xanthan gum (optional, but it does make the bread less crumbly)

1/2 teaspoon sea salt

6 large eggs 

1/2 cup melted butter, cooled

1/4 to 1/2 cup water

1. Preheat the oven to 375 degrees F. Place 1 tablespoon of butter in a 10-inch cast iron skillet (or other overproof skillet). Place the skillet in the oven to preheat.

2. In a large bowl, mix together the coconut flour, almond flour, erythritol, baking powder, xanthan gum, and salt. Then stir in the eggs and melted butter.

3. Stir in 1/4 cup of water. If the batter is dry or overly thick, add additional water - just a very small amount at a time.

4. Pour the batter into the pre-heated skillet, using a fork or the back of a spoon to even it out. Bake 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and place on a cooling rack. Wait until the "corn"bread is cool before slicing.

NUTRITIONAL INFO. It's always more accurate to calculate nutritional ingredients based on the exact products you are using; however, according to NutritionValue.org, this recipe (12 servings) has157 calories, 13 g, fat, 5.7 carbohydrates, and 5.6 g. protein per serving.

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