Keto Spicy Bacon Chili

Name: Keto Spicy Bacon Chili
Prep time: 7 min
Cook time: 45 min
Total time: 52 min
Yield: 6 servings
Ingredients: 6 slices thick-cut bacon; 1 pound ground beef (sub pork or turkey for leaner option); 1/2 pound Italian sausage (hot or mild, add extra seasoning if mild); 1 medium bell pepper, chopped; 2 celery stalks, diced; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 fresh jalapeno, seeds removed for less heat, chopped; 1 can (14 oz) diced tomatoes; 1 can (14 oz) crushed tomatoes; 1 1/2 cups beef or chicken broth (vegetable broth also fine); 2 tablespoons chili seasoning (or make your own blend: smoked paprika, cumin, oregano, cayenne); Salt and fresh black pepper to taste; 1 cup shredded sharp cheddar cheese (or gouda for twist); Optional garnish: diced avocado, sour cream, extra crumbled bacon

By Emma

Certified Culinary Professional

Published on 10 February 2026 • Recipe tested & approved

Hearty keto chili packed with beef, bacon, and spicy jalapeno for flavor. Low carb, rich in fats and protein. Uses crushed tomatoes and Italian sausage for depth. Cheese stirred in for creamy finish.

Prep: 7 min

Cook: 45 min

Total: 52 min

Servings: 6 servings

#keto #low carb #chili #bacon #spicy #slow simmer #one pot #comfort food

Before You Start

Bacon crackling, ground meat sizzle, spicy jalapeno hint before tomato hit. The kind of chili that sticks to ribs, coats tongue thick and rich. One pot, layered texture—crunch, melt, chew through fat and sharp cheese swirls. Italian sausage brings warmth; bell peppers add crunch. Garlic aroma wakes kitchen. Beef broth blends with crushed tomatoes, simmers down to velvety, deep bowl of smoky, spicy umami. Low carb but heavy on feel, fat carries flavor, protein feeds hunger. I’ve learned the hard way—bacon crisp counts more than seasoning; meat drained properly keeps balance from greasy globs. Cheese added slow fold-in lets mouthfeel stay silky, not rubbery or clumped. This isn’t neat chili; it’s honest kitchen magic, cozy, smoky, filling, kicks from jalapeno but never screams.

Ingredients

6 slices thick-cut bacon
1 pound ground beef (sub pork or turkey for leaner option)
1/2 pound Italian sausage (hot or mild, add extra seasoning if mild)
1 medium bell pepper, chopped
2 celery stalks, diced
1 small onion, finely chopped
3 cloves garlic, minced
1 fresh jalapeno, seeds removed for less heat, chopped
1 can (14 oz) diced tomatoes
1 can (14 oz) crushed tomatoes
1 1/2 cups beef or chicken broth (vegetable broth also fine)
2 tablespoons chili seasoning (or make your own blend: smoked paprika, cumin, oregano, cayenne)
Salt and fresh black pepper to taste
1 cup shredded sharp cheddar cheese (or gouda for twist)
Optional garnish: diced avocado, sour cream, extra crumbled bacon

About the ingredients

Bacon is worth the wait to crisp thoroughly, don’t skip dry drain step—grease weighs down chili like soggy blanket. Sausage choice affects salt level and spice; hot Italian gives heat, mild needs more chili powder or cayenne. Ground beef can be lean, but at least 80/20 fat for flavor. Use fresh garlic and jalapeno instead of powders for brightness. Diced and crushed tomatoes give chunk and body—don’t replace with sauce as texture suffers. Broth choice is flexible, beef broth richer, chicken lighter; veggie broth makes this fully non-meaty if swapping grounds to plant proteins. Cheese: sharp cheddar is classic but experiment with gouda or Monterey jack for melt quality and taste shift. Avocado garnish cools heat while adding creaminess without dairy; sour cream optional for tang but doesn’t suit everyone. If dairy-free, omit cheese, finish with avocado slices and thicker broth.

Method

Start with bacon in medium pot over medium heat. Let it sizzle, turn, crisp until deep golden and crunchy. Remove bacon, drain on paper towels. Rough chop but keep texture pronounced, don’t pulverize.
Add ground beef and Italian sausage to rendered bacon fat. Crumble as it cooks. Toss in bell pepper, celery, onion, garlic, jalapeno. Cook stirring often until meat is no longer pink, veggies softened but still a bit crisp. Smell the aroma—should be savory with a slight bite from jalapeno. Drain excess fat carefully, tilt pot slowly to catch grease but not lose flavor.
Back in pot, pour diced and crushed tomatoes, then broth. Sprinkle chili seasoning evenly across top. Stir just enough to combine, keep some tomatoes chunky. Season with salt and pepper, mindful of sausage saltiness. Bring mixture up to rolling boil; watch bubbles rapidly breaking the surface.
Once boiling, reduce heat and simmer gently but steadily. Let flavors meld for about 25 minutes. Watch liquid reduce slightly, surface thickening and aroma deepening. Stir halfway through, scraping bottom so nothing sticks or burns. Texture should thicken to luscious stew, not watery.
Right before serving, fold in chopped bacon first, then handfuls of shredded cheese. Stir continuously so cheese melts into silky ribbons, enriching chili without clumping. Remove from heat promptly once melted to preserve cheese texture. Serve hot, garnish freely with more crisp bacon, creamy avocado chunks, sour cream dollops, extra cheese sprinkle.
Variations? Swap Italian sausage for chorizo or ground lamb for gamier notes. Use smoked gouda instead of cheddar for earthier finish. If fresh jalapeno’s too sharp, roast before chopping to mellow. No bacon? Use pancetta or even smoked ham hocks for smokiness. If chili too thick, add broth a splash at a time.
Tips: Don’t rush bacon crispiness—it adds crunch contrast. Drain fat fully or chili gets greasy. Watch cheese fold-in slowly, spatula stroke steady. Avoid boiling after cheese added; heat kills creaminess. And ALWAYS taste at each step. Adjust seasoning based on bacon salt and meat quality.

Cooking tips

Start with rendering bacon slowly so fat fully exudes, crisp skin crackle audible and seen. Don’t rush here; good bacon curl and brown edges prove readiness. Cook meats and veggies in same fat for maximum flavor layering; don’t overcrowd pot or veggies will sweat instead of sauté, losing texture. Draining grease strategically keeps chili from tasting like frying pan after-party—tilt pot, use spoon or baster. Adding tomatoes and broth cold at once means slowly bringing to boil stirs flavors releasing—patience is taste power. Simmer long enough so chili thickens and smells rich, not watery. Fold cheese in handfuls off the heat or lowest simmer, pulling in melted strings gradually improves mouthfeel. Add bacon back last to keep crunch intact rather than dissolving into chili base. Garnishes aren’t just pretty—they cool heat, add contrast, and change texture dynamically. If things get too salty, add a splash of water or broth and a bit of acid like lime or vinegar to balance.

Chef's notes

💡 Render bacon low and slow—listen for that soft sizzle turning crisp crackle. Brown edges mean fats fully released; drain on paper towels or chili gets heavy. Rough chop last; texture matters. Avoid pulverizing bacon or chili turns mushy.
💡 Cook meat and veggies in bacon fat all together—max flavor layering. Don’t crowd pot or veggies steam instead of sauté. Watch jalapeno seeds out for heat control; roast if too sharp. Sausage saltiness varies wildly so salt carefully, taste at every step.
💡 Simmer chili gently, not boiling hard. Bubble size and frequency tell when to lower heat. Stir mid-cook scrape bottom—no sticking or burning. Watch liquid reduce and aroma deepen; too thin adds broth slowly but carefully.
💡 Add cheese off heat or lowest simmer to keep silk strings. Stir continuously so cheese melts gradually and won’t clump. Fold in bacon last, keep crunch intact. Heat kills cheese creaminess fast; timing is crucial. Garnish with avocado or sour cream for contrast.
💡 Use veggie broth for non-meat option; flavor shifts lighter but works. Swap Italian sausage for chorizo or lamb to tweak profile. If chili is salty, add splash water and bit acid like lime or vinegar to balance bitterness and saltiness.

Common questions

Can I use different meat?

Ground pork, turkey, even lamb swap easy. Adjust fat level though; lean too dry. Sausage choice affects spice and salt. More seasoning if mild or lean meat used.

How to control heat?

Remove jalapeno seeds fully, roast before chop to soften sharpness. Use mild sausage or skip cayenne in seasoning. Taste mid simmer to add extra if needed.

Chili too thick or thin?

Add broth splash by splash if too thick. Simmer longer but watch not to dry out. For watery, simmer uncovered longer or add tomato paste to thicken.

How to store leftovers?

Fridge up to 4 days sealed tight; reheat slow, low heat to preserve cheese texture. Freeze okay but cheese may separate; add fresh shredded cheese on reheat for creaminess.