The recipe I use in this video is a little different than the one I’ve always had in this article.
1. Brown 3 1/2 pounds of hamburger meat.
While the meat is browning.
2. Use a food processor to chop two green bell peppers and one yellow onion.
3. Measure the spices on a plate (so you can add easily when the hamburger is browned).
- – 2 tsp of garlic powder
- – 1/8 cup of cumin
- – 1/4 cup of chili powder
- – 1/2 to 1 tsp cayenne pepper ( the more you use the hotter!!)
- – 3 tsp salt
4. Open the two cans –
- one 10.5 oz can of Rotel Tomatoes and Green Chilies.
- one 10.75 oz can of Tomato Puree.
5. Drain the fat off the browned hamburger into a bowl. (Do not throw away).
Pour about half the drained fat back into the pot (over a cup of fat, I reused about half of that, a little over 1/2 cup this time), you could use all the fat, but it might make the chili too greasy.
6. Add the spices you prepared into the pot with the meat and mix.
7. Add chopped onions and peppers into the pot with the meat and mix.
8. Add a full box of beef broth or about 32 ounces.
9. Mix in 10.5 oz. can of Rotel tomatoes and green chilies and 10.75 oz. can of tomato puree.
10. Mix it all up and let it cook for 30-45 minutes on medium heat, stir often.
Serve it up with some shredded real whole fat cheese and/or sour cream. And hopefully Enjoy.
It is almost impossible to figure exact calorie or macro-nutrient numbers, but the following is my best calculated guess.
65% Fat, 27% Protein, 8% Carbs, 6% Net Carbs
- 297 grams of fat for full pot of chili – this is if you drain and throw away a 1/2 cup of fat from browning the meat.
- 272 grams of protein for full pot.
- 83 grams of Total Carbs for full pot.
- 60 grams of Net Carbs for full pot.
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Personally, I think I would ditch the hamburg fat and substitute the recommended amount but bacon fat instead, preferring the flavor of bacon over browned beef.
thanks for the recipe, I will be making it soon!
Good idea, I’ll try that one or maybe drop in a few bits of bacon.
I did exactly that last night (bacon fat) and it was FABULOUS. We also omitted the stock. My daughter said she didn’t want it soupy and liked it how it was – and it was awesome. Thank you so much for this awesome recipe!
Oh my goodness I can just imagine cooking the beef, draining, then adding in bacon to cook down. I bet that would be amazing.
Deb Juergens: believe me fat is more critical than most people with weight issues can imagine or want to believe. We have been taught that fat is bad for us but when you look at the real evidence just the opposite is true. People like myself are carb intolerant and what I have learned lately from reading Volek & Phinney is that too much protein doesn’t help either. So if you cut carbs and you eat a moderate amount of protein, the only thing left for you is FAT. Bob has a great video about this diet and getting your food from the grocery store and not “elite” boutiques. You don’t have to have the most expensive versions of the foods, but you do need to consume a lot of fat. I consume between 175 and 200 grams per day currently and it works.
What food sources are you eating that makes it possible to get 175 200 g of fat a day? I eat 125 g of fat a day and find all I’m doing is pouring oil down my throat or seems like that. I would love to know what food you’re eating!
Jo, I eat added fat with each meal – for example:
If I have a salad I add ranch and olive/avocado oil as well.
With brats I have mayo mixed with hot sauce.
Cook veggies in avocado oil or butter.
If you cook bacon and eggs, use the bacon grease to cook the eggs.
Some people would disagree, but bulletproof coffee in the morning is good.
Sour cream on eggs with salsa.
Eat high fat meats – check out the nutritional values. I choose ground beef and red meat over anything else, normally. Chicken thighs and drumsticks are higher in fat as well and most people will say it is better as its more flavorful.
Made this chili tonight. Awesome!
I usually add a couple of boneless pork chops that I cut into cubes and saute in butter until brown to the chili. Adds a wonderful texture, not unlike beans without adding a single carb.
Thank you Marie for the tip on the pork chunks. I made this chili tonight and it was a fabulous hit and my mouth thought it was eating beans! Bob, your recipe is a masterpiece! My husband is very picky about his chili and he loved it too. Thank you so much!
omg, that is such a good idea but then again, it adds protein which i need to be moderate with… SIGH
i miss beans, i make AWESUM beans, so flavorful! i eat em by themselves lol
Add black olives
I see your nutritional values, but how do you figure the actual number of carbs, fat, etc. per serving? Recipe looks delicious!
Judy H, I plugged all the ingredients into MyFitnessPal and then after making it, figured out how much there was and what a serving was. They have a recipe builder where you can do that and it’ll figure all the stats out for you. It’s the only way to know exactly what the numbers are, and based on exactly how you make it. I make it a little differently than he does (based on his recipe though) and so I did the work to enter it and now I don’t have to think about it anymore. I just plug it into my daily food when I have it.
What did you come up with for the number of servings for it?
I love fitness pal for that!
I use one of the online food trackers (such as FitDay) and enter the ingredients from the recipe instead of foods eaten for a meal.
I use basically the same recipe, Bob. I would add 2 tbs of oregano to the mix as well. If it’s too soupy ( I like mine thick) I thicken it with Xanthan gum. Sprinkle it in a tsp at a time until you get the right consistency for your taste. Give it a minute to thicken before you add more as a little goes a long way.
I drained the hamburger fat but added back 2T of butter, sliced and laid on top of chopped peppers, onion, garlic and browned burger with cumin seed ground in my mortar and pestle. Butter mellows the peppers beautifully. After it cooks a bit the beans and then tomatoes go in with paprika and chili pwder etc.
sorry, beans are legumes and in my opinion don’t belong in real chili in the first place…. just say’n
Chili IS with beans. Chili Con Carne is chili with meat. Beans are assumed with chili. They are the main ingredient,
Beans are legumes though, and as such, are carby. Bob eliminates them by using pieces of sausage instead to give a texture substitute.
Tell that to my Grandmother who would be 133 years old if she was still alive and from Texas cattle country. She would have plenty to say about that line of baloney. Personally, I have a library on chili history and if chili had beans, they were served on the side, NOT COOKED IN THE CHILI, as cooking them in the chili “Muddles” the chili.
I thought the reason Bob did not put any beans in the chili is because on this WOE we do not eat beans/legumes!! Does not matter if you like them or not, I can eat both ways, was raised with beans, but that does not say its no longer chili, just depends what part of the country you grew up! so back to my concern, no beans for keto/ LCHF right!?
True TEXAS chili never contains beans…fyi!
Chili means so many different things to everone!! I love chili with beans, I was raised oln it, I raised my family on it!! So…. I found that if I rough chop mushrooms, which I love, and add to the chili, It bulks it up like the beans are there and makes me very happy! And it only adds 2 carbs for 2 cups!
This is why Oklahoma is better than Texas. <3
Deb, I am not sure if you are still around, but for me, I had to cut my protein way down to about 60 grams a day to get the scale to move .I have metabolic syndrome and eating lots of fat and cutting the protein and keeping my carbs very low did the trick. I have been losing like crazy. I have lost 26 pounds in the last two months, but most of it the last month since I started eating more fat and cutting the protein.
A stubborn metaoblism is really rough to deal with, but if you do not give up, you can figure out what works for you !!
For me, 80 percent fat, 15 percent protein and 5 percent or less carbs is what works . I use fitday. com to track it and they give you a pie graph so you can tweak your food for the day before you eat it and make sure it is in those percentages .
I hope you are doing well !!
Stephanie,
Thanks for the tips. I’m going to give it a try. I’ve been off the wagon for about 3 weeks due to illness and frustration.
Thanks so much!
Can you tell me what you usually eat. I’m going through the same issue. First month lost 8 lbs. Past 2 weeks, nothing.
Let’s go.
Can you tell me of a example you eat in a day?
This looks really good! I browned the gb and assembled it all tonight in the pot, so tomorrow when I come home from work, I can just put in on the stove–thank you!!
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I’m just beginning my LCHF journey. What type of ground beef did you use? 73%, 80%, 85%, 93%? My inclination is to use the 80% lean ground beef but thought I’d make sure.
I need to ask a question on email
S000000 delicious! Thanks!
I cut up stew beef cubes to add some texture. I love this chili and make it often during the winter.
Bob, could you please tell me, how many servings for the pot of Chili that you made in the video ? How many cups per serving. And how many Net Carbs per serving. Thank you, Debby
Following this..
I am dying to know this as well!
I have made this several time for my family and it’s the best!!
Hi! I don’t see in the recipe where it says to add the sausage.
Following for where to add sausage
It’s in the video. He adds it to the hamburger and browns them together.
Hi – his directions say 3.5 lbs. of beef but the recipe board has 4.5 lbs. – which do you use? Thank you!
He says in the comments that the recipe he posted on the black board and the video are the same, he tried something new and he added the sausage and more of everything in the video (hence the 4.5 lbs of hamburger).
In the written instructions is the original recipe. Hope that helps!
Really wish this recipe was more clear. The picture of the chalk board is way off from the written recipe.
OMG! I totally agree.. It says 4.5 lb of beef + hot sausage. the hot sausage is not mentioned at all the written recipe. AND, only 3.5 lb of ground beef is in the written instructions. Either way, I just made this earlier today. We will have it for dinner and I am looking forward to it.
In the video he says that this wasn’t his usual amounts because he is feeding more people. The recipe on the chalkboard was for that batch. His normal recipe is listed in the article. 🙂
What article? I have looked all over and can’t seem to find it. Can someone post the exact link?
I know, I was unsure as to which recipe to follow.
Try both?
I made this today… it’s so good! I love the little bit of kick it provides!
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Your recipe is screwy, on the board it says 2 cans rotel, and in the recipe d-won farther it says one. Which is it ?
In the video he says that this wasn’t his usual amounts because he is feeding more people. The recipe on the chalkboard was for that batch. His normal recipe is listed in the article. 🙂
In the ingredient listing, it says 2 large onions. In the instructions it says cut up 2 bell peppers and 1 yellow onion.
Which is it? This is the perfect day for chili.
I just realized the ingredient list says 48 oz beef broth, but the recipe instructions call for 32. I think I will just make my usual slap dash method of making chili. Recipes are too confusing.
In the video he says that this wasn’t his usual amounts because he is feeding more people. The recipe on the chalkboard was for that batch. His normal recipe is listed in the article. 🙂
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I made this tonight and OMG is it delicious! Made a big ole pot of it just for me! So glad too coz I’m not sharing this with anyone. This recipe will definately be made often in my house….yummo. Thanks for sharing this amazing chili recipe with us Butter Bob😘
To everyone loving this recipe, which one did you make? The one in the article or from the video? Thanks!
I used the recipe that wasn’t in the video. Not usually a fan of “watery” chili, but this is now my favorite recipe. I did make some small tweaks: used a mixture of ground beef, ground pork, and diced beef chuck, simmered for 4 hours, and used a bit less than 32 oz of beef broth. Best chili I have ever made!
Anyone know about how many servings this makes?
Lot of discrepancy between the recipe on the blackboard and what is listed. Not a lot of chilis in this, just what’s in the prepared chili powder. Too much tomato too. Is it two cans of tomatoes and green chilis, or just one and one can of puree? The photo doesn’t match anything accurately. I use roughly three lbs of ground (coarse if you can find it) beef, one lb of spicy sausage (such as chorizo, and not the stuff that comes in the tubes), one can of tomatoes and green chilis, one small can of tomato sauce, one small can of beef broth. One medium onion finely diced. The equivalent of about one bell pepper, red, yellow, and green combined. Some fresh chilis like jalapeños and poblanos. Cook the meat with the onion and peppers, garlic, salt and pepper, Mexican oregano, thyme. When that is done add the canned goods. Then season it a couple of times with chili powder, cumin, ground chilis like ancho, guajillo, New Mexico, whatever you like. I use about ten different chilis in mine, fresh and powdered. A little Mexican hot sauce if you want it to be spicy. Simmer for about three hours and break up the big chunks of meat. I’m a chili maker. The flavor of chili comes from the chilis, not the vegetables, not the canned tomatoes.
You should define your chili as Bob’s Chili soup, not the common use of chili to mean chili con carne. Nothing wrong with it, just was expecting traditional chili.
I agree. I tell people who rave about this that it’s chile tomato soup. See my comments above. It’s a good start, but cut the tomatoes and the stock. Use way more real chiles and more seasonings, like Mexican oregano and thyme, along with the cumin. I use nearly the same amount of meat and about half (or less) of the tomato. And cook it for a couple of hours at least to get everything incorporated.
Loved it! The whole family did. I used 2 lbs of grass-fed chili meat from Butcher Box. 1 14 oz. can of chopped tomatoes. I 14 oz. can of tomato sauce. 2 cups of Organic Beef Bone Broth (Bonafide Provisions). 1 cup of water. 1/2 of an onion. 1 fennel bulb. 1/2 green bell pepper. I sauteed the veggies in ghee and coconut oil. I drained off all the fat from the beef, but there was still plenty in it. I eat Keto. Have been for 3 yrs. This was still high in fat especially when I added the cheese (organic grass fed white cheddar) and organic sour cream. The rest of my family is not Keto and they don’t like “greasy food”. Definitely a re-make!
I heated up some white kidney beans in a separate sauce pan, for the rest of the family to add to their chili. Beans aren’t keto or low carb for me.
What about canned black soybeans or boiled peanuts? Super low in carbs. Is that keto friendly? Ive been reading about them, but not sure if they are ok. They sure are low in carbs, like 1 carb per 1/2 cup. Any opinions out there? Im still pretty new to this. Thanks.
Can the extras be frozen? I can’t eat that much. Lol
Sure, no reason you can’t portion it and freeze it in those portions. Will make it easy to have for lunch or dinner on other days.
This is the second time I’ve made the chili. I agree that is WAS a soupy chili but I solved that problem this time around. Immersion blender!! Thickens it up and since I don’t care for big chunks of ground beef this made it a wonderful consistency. Like the chili they put on hot dogs. That’s what I’m going to have the chili with next…a grilled angus beef hot dog with the chili. It is the best chili I’ve ever had but I will be adding some bacon fat next time.
Only put in 1 tsp. Of cumin and chili powder for half the recipe.
It has a great flavor but really spicy hot for us.
Only put in 1 tsp. Of cumin and chili powder for half the recipe.
It has a great flavor but really spicy hot for us. I slow baked it in the oven for 3 hours. It was not soupy, in fact I added some water to thin it down.
I think Butter Bob was just inspiring you to make chili. I doubt he even makes it the same way every time. I have made it twice in the last eight days because he inspired me to do so. I do have meat, tomato and spices but made it different both times, making more next week and it to will be different. Just make some chili, it is a good meal and a great one for IF. Freeze some for later but more importantly, share some with someone who could use a bowl. Let us all show kindness to one another.
I’m going to post this question again because I am new to this and was hoping for advice. I have been reading about canned black soybeans and canned boiled peanuts. Some have suggested adding it to chili in place of other beans because they are so low in carbs. (approx. 1 carb per 1/2 cup) Anyone have any advice on this? Is it ok to add?
Beans are 15g net carbs per 1/2cup. Soybeans may be less.
That’s correct, but I was specifically asking about black soybeans and not other beans. I’m already aware of the carbs in regular beans. Do you know if 1 carb Black Soybeans are ok for Keto? I’m just wondering if those particular beans hold any other issues for those eating ketogenic. also, boiled peanuts are very low in carbs too and I’ve heard that some people substitute those in chili, but I’m still trying to lose weight so I’m wondering if we need to take anything else into consideration and not just the low carb count. Anyone know anything about these specifically? Thanks for the help.
Eden brand, whole black soy bean, no salt added is only 1 net carb per 1/2 cup. they have 8 carbs, 7 fiber so I would say they are good. I got thsi from carb manager. I would eat them, I do keto!
Soy is very problematic. Its not a good food choice. I wont even eat eggs from hens fed soy feed.
Too soupy! Beef veg soup!
Cut down on the broth.
Add A tablespoon or so of canned pumpkin to thicken it.
I just made this recipe. Only used 3 pounds hamburger & increased sausage to 2 pounds. Added smoked paprika. Increased the fat to 3/4 cup from hamburger meat. Did not use any of the sausage fat. This is a wonderful recipe. Thank you for sharing it!
How did you increase sausage when there is none in the recipe??
The recipe calls for “1# hot sausage”
What is the spice level of this? I don’t like spicy things and when I look at the ingredients, wonder if it’s hot and spicy? Thanks.
This recipe is fantastic!!! I followed it step by step with everything you called for . I did run out of ground beef but I found some Italian sausage I had left over from lasagna from the other night . I also added a 15 oz can of kidney beans and my boss said that it was the best meal ever ! By the way I manage a kitchen in a upscale lodge in Montana this will definitely be on our repeater menu but don’t worry I will give you your well deserved props . I will scream it to the world this is butter Bob’s famous chili recipe