Low-Carb Cincinnati Chili (Keto Friendly)
Easy, cozy Low-Carb Cincinnati Chili is a keto-friendly take on the Midwestern classic. Richly spiced and full of flavour for an easy weeknight meal or make-ahead comfort food.
This Low-Carb Cincinnati Chili is a keto-friendly twist on the Midwestern favourite. Made with seasoned ground beef simmered in a blend of warm spices and tomato paste, this version keeps the unique flavour that sets it apart from regular chili while cutting down on carbs. It’s easy to make, freezer-friendly, and the perfect cozy low-carb supper.
What is Cincinnati chili?
Cincinnati chili is more meat sauce than chili, despite its name. It doesn’t contain any beans or chopped vegetables (like onions, garlic, and peppers) commonly found in traditional chili recipes. Its flavour profile is more mediterranean in nature, similar to a Greek meat sauce. It’s loaded with chili powder, but also cinnamon, cumin, allspice, and cloves. Further, it’s not eaten on its own in a bowl. Instead it’s served on spaghetti and topped with shredded cheddar cheese, diced onions, and oyster crackers. It’s absolutely delicious and totally worth making!
Why you’ll love this Cincinnati Chili
- Low-carb and keto-friendly. Classic Cincinnati-style spices and rich sauce, with only 7.5g net carbs per serving. All the flavour, fewer carbs!
- Easy one-pot recipe. Made with simple ingredients, minimal prep, and simmered to perfection for deep, complex flavour.
- Perfect for meal prep. Tastes even better the next day and freezes beautifully for quick, ready-to-reheat dinners.
Key Ingredients + Substitutions
- Ground beef: Traditionally made with ground beef, but you could definitely use ground chicken or turkey (which would save about 110 calories and 10g fat per serving).
- Tomato paste: To keep this low-carb and keto-friendly we’re using just half a can of tomato paste.
- Chili powder: Adds flavour, heat, and helps to thicken the sauce. Feel free to use more or less chili powder to suit your spice preference. For mild, reduce to 2 tablespoons. For medium/moderate, follow the recipe as written. For hot, increase to 4 tablespoons (¼ cup). Each tablespoon adds about 6 calories and 0.2g net carbs per serving.
- Spices: A blend of cumin, cinnamon, allspice, ground cloves, and red pepper flakes rounds out this chili’s unique flavour profile.
How to make low-carb Cincinnati chili
Cincinnati chili is a breeze to make! There’s no fussing with beans or chopping vegetables. Start with a simmering pot of water and tomato paste. Add the spices and seasonings. Crumble in the beef. Gently boil for 60-90 minutes, until reduced down and thickened. While that’s simmering away, cook the spaghetti, shred a little cheddar cheese, dice up some onion, and you’re ready to go.
Serving + Storage Tips
Serving: Serve over spaghetti – nuPasta and zoodles are great low-carb alternatives – topped with shredded cheddar cheese and diced onions. Or, serve over an all-beef hot dog stuffed in a low-carb hot dog bun for Cincinnati chili dogs topped with mustard, shredded cheese, and diced onions.
Storage & Reheating: Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If frozen, defrost in the fridge overnight. Reheat over medium heat until warmed through.
More chili + stew recipes
- No Bean Beef Chili (also low-carb)
- Cincinnati Chili Dogs
- Slow Cooker Beef Birria
- Dublin Coddle (Irish Sausage & Potato Stew)
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Low-Carb Cincinnati Chili (Keto Friendly)
Ingredients
- 4 cups water
- 6 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 lb ground beef
- cooked low-carb spaghetti (like nuPasta), for serving
- shredded cheddar cheese, for serving
- diced onion, for serving
Instructions
- In a large pot over medium-high heat, bring the water and tomato paste to a simmer.
- Add the vinegar, plus all the spices, salt, and seasonings. Stir to combine.
- Using your hands, crumble in the ground beef. Once in the pot, continue to break up the beef into small pieces using a meat chopper, potato masher, or spatula. Bring to a boil.
- Reduce the heat to medium and gently boil until the sauce is thickened and reduced to the consistency of bolognese, about 60-90 minutes.
- Serve over cooked spaghetti topped with shredded cheese and diced onion.
