Game Day Chili

Game Day Chili

Touch Down Flavour!

Superbowl is just around the corner and I know you've all been wondering what to serve the crowd. This Keto-licious meal will keep you on within your macros and also satisfy those meat-atarians that will gather on your couch this weekend.
Our pre-keto chili recipe was fueled by a secret ingredient- Brown sugar. It was a crowd-pleaser that all our friends and family loved. We would spend a weekend squirreled away in our kitchen enjoying each others company and stirring up some serious eats. We had a line up of standing orders for chili. Take away containers that we would put aside for the loved ones in our life who happened to love our chili.

It took us awhile to try Keto chili. We were afraid that it just wouldn't hold up to its predecessor, our brown sugar chili. Not to mention that beans were not a part of our life anymore. Who eats chili without beans? Apparently....We do!! After a brain storming session, we identified a coupe of ingredients that would take our ordinary chili and lift it to the flavour height we were used to. We were delighted with the end result.
Please let us know if you like it too!

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield9 bowls
  • Energy426 cal


For the Chili

  • Medium onion, chopped
  • 2 tbsp. bacon grease or oil
  • 1/2 lb regular ground beef
  • 1 lb ground pork
  • 6 strips of bacon, chopped
  • 10 Oz orange/red peppers chopped
  • 4 cloves garlic
  • Coconut sauce 2 tbsp (soy Subsititue)
  • 4 tbsp. Chili
  • 2 tbsp. cumin
  • 1 tbsp. garlic
  • 1 tbsp. red pepper flakes
  • 1 tbsp. onion
  • 1/2 tbsp. coriander
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1 tsp pepper
  • 2 tsp Himalayan pink salt
  • 1 tbsp. dark cocoa
  • 1 tbsp. Erythritol
  • 1 cup chicken broth to deglaze
  • 1 can (340g) corned beef
  • 375 ml canned black olives, chopped.
  • 3pr 4 dashes of Tabasco or hot sauce.
  • 28oz can San Marzano tomatoes


  • Grated Cheddar
  • Sour cream
  • Green onions, chopped
  • Hot sauce


  1. In a large pot, sauté onions with oil until they are translucent.
  2. Add ground beef and pork and continue to cook, breaking meat apart as it cooks.
  3. When the meat is mostly cooked (but not yet browned) push the meat mixture to the edges of the pan and add bacon and peppers into the centre of the pan. Cook until the bacon is mostly cooked and the peppers are soft then combine with the meat.
  4. Add garlic and coconut sauce and cook for 3 minutes, then combine.
  5. Reduce heat to a simmer.
  6. Add spices one by one onto the oil and then integrate into the mix.
  7. Add erythritol and cocoa.
  8. Deglaze pan with chicken stock.
  9. Mix in corned or bully beef, olives and tabasco sauce.
  10. Add tomatoes and check spices, salt and pepper. Adjust to taste. We like ours extra spicy s we usually add extra.
  11. Simmer for 20 minutes and serve.
**Recipe Notes –
- Always introduce new ingredients right onto the pan, and not into any ingredients already in that pan, especially spices. We push all items to the edges of the pot and then add spices etc. right into the oil in the centre. Then integrate into the mix.
- We blend our tomatoes in a bullet or (immersion blender) for a smooth consistency.
- Serve with Savoury Cheesy biscuits
- Coconut sauce is coconut aminos in the USA
-Please note, all nutrition is for the products that I used to make the dish and are only an estimate. Please calculate your own version, based on the ingredients and brands that you use.
  • Nutrition

  • Calories426
  • Calories from Fat270
  • Food ComponentAmount/Serving% Daily Value*
  • Total Fat30 g38.46%
  • Total Carbohydrate8.6 g3.13%
  • Dietary Fiber6.6 g23.57%
  • Total Sugars2.1 g
  • Protein23.3 g46.6%


  1. This is my new go to Chili recipe. Especially love the addition of the bully beef. Don’t think I’ve had that since I was a child! Love the flavour It adds along with the bacon. Even my 12 yr old son approves!

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