The Easiest Keto Chili (Dump-and-Go Slow Cooker Chili)

in Dec 11, 2025

The Easiest Keto Chili (Dump-and-Go Slow Cooker Chili)

A hearty, smoky, deeply flavored keto chili that requires almost no effort—just toss everything into the Crock Pot and walk away.

Some recipes earn their place in a kitchen because they’re impressive. Others because they’re nostalgic. But this chili earns its place because it’s easy. Shockingly easy. The kind of recipe you can assemble half-awake on a winter morning, or toss into the slow cooker before work and return home to a complete, deeply flavored, slow-simmered meal that tastes like you cooked all day—even though the Crock Pot did every bit of the work.

This is the chili you make when life is busy, when groceries are limited, when the weather turns cold, or when you simply want something hearty and comforting without doing much beyond opening a few cans and shaking in some spices. There’s no bean-soaking, no complicated chili paste, no bloom-the-spices-in-oil step, and no monitoring a simmering pot. It’s the purest form of dump-and-go cooking.

Yet, despite how easy it is, this chili delivers a flavor that feels slow-built, layered, smoky, and rich. The secret? Chorizo. Just one pound of chorizo folded into the ground beef adds depth, heat, smokiness, and fat that melts into the chili as it cooks, giving the broth a luxurious body without thickening agents or carbs. It brings everything together and transforms minimal ingredients into something award-worthy.

If you’re keto, low-carb, high-protein, or simply trying to make meals with minimal hands-on time, this chili is the kind of recipe you bookmark, save, and repeat all winter long.

Why This Chili Works (Even Though It’s Dump-and-Go)

No beans—fully keto, zero fuss

Beans aren’t necessary here. The combination of meat, tomatoes, broth, and spices creates a thick, hearty chili without relying on starch for body.

Chorizo = Instant depth of flavor

Chorizo carries spices, heat, and natural smokiness that usually require multiple ingredients to achieve. Using it means flavor builds itself while you do literally nothing.

Slow cooking builds richness without effort

Six to eight hours on LOW gives this chili the same depth as stovetop chili that simmers for hours—but without hands-on cooking.

Minimal prep

The only optional step is browning the meats. If you choose to skip it, the chili still cooks perfectly. If you do brown them, the flavor deepens slightly, but the recipe was tested to work either way.

No specialty ingredients needed

Every ingredient is shelf-stable, affordable, and easy to find in any grocery store.

Ingredient Notes

Ground Beef (2 lb)

Forms the base of the chili. An 80/20 blend adds richness and body, but leaner beef also works since the chorizo provides plenty of fat.

Chorizo (1 lb)

The MVP of the entire recipe. Mexican chorizo breaks down as it cooks, spreading smoky, spicy flavor throughout the chili. It eliminates the need for chili pastes or hours-long reductions.

Onion & Garlic

Simple aromatics that melt into the chili as it slow-cooks.

Crushed Tomatoes + Diced Tomatoes

The combination gives both thickness and texture. Crushed tomatoes add body; diced tomatoes provide bite.

Beef Broth

Adds depth and keeps the chili from becoming overly thick. Reducing the broth amount will create a thicker, more stew-like chili.

Spices

Chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and chipotle powder form the backbone of classic chili flavor. These spices hold up extremely well to long, slow cooking.

Umami Boost

A touch of Worcestershire or soy sauce enhances savory depth and balances the acidity of tomatoes.

Technique Breakdown: Why Slow Cooker Chili Is So Effective

Slow cookers excel at dishes that rely on long simmering and natural flavor development. Chili is one of the best fits for this method because:

  1. Slow heat breaks down vegetables and proteins gradually, creating a uniform, cohesive flavor.

  2. Meat becomes tender without drying out, especially with the fat and spices in chorizo.

  3. Spices meld slowly, mellowing bitterness and boosting complexity.

  4. No reduction needed—the thickening comes from tomato pulp and cooked-down meat proteins.

Unlike stovetop chili, where temperature control matters, slow cookers remove guesswork completely. There’s no risk of scorching, boiling, or over-reducing.

This chili literally cooks itself.

Step-by-Step Instructions

1. Brown the Beef and Chorizo (Optional but Recommended)

Browning adds extra flavor, but the chili will still taste excellent if you skip this step.

2. Add Everything to the Crock Pot

Ground beef, chorizo, onions, garlic, tomatoes, broth, spices, salt, pepper—everything goes straight in.

3. Stir Everything Well

This helps distribute the spices before cooking.

4. Cook Low and Slow

  • LOW for 6–8 hours for best flavor

  • HIGH for 3–4 hours if you’re short on time

Stir once halfway through if convenient—but the chili will still work even if you never lift the lid.

5. Taste and Adjust

Salt levels vary by broth and tomatoes, so adjust at the end.

Serving Suggestions

Load your bowl with any keto-friendly toppings:

  • Shredded cheddar

  • Sour cream

  • Sliced green onions

  • Pickled jalapeños

  • Fresh jalapeños

  • Avocado

  • Lime wedge

  • Cilantro

For a full meal, consider serving it over:

  • Cauliflower rice

  • Roasted zucchini

  • Shirataki noodles

  • Keto cornbread

  • A baked spaghetti squash

Make-Ahead, Storage, and Freezing

Refrigerator

Up to 5 days. The flavor improves on days 2 and 3.

Freezer

Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Stovetop on medium heat or microwave in 60-second intervals.

Slow cooker chili is one of the most freezer-friendly keto meals you can make, and the flavor holds beautifully.

Variations

Extra-Spicy Version

Add additional chipotle powder, cayenne, or diced jalapeños.

Smokier Chili

Double the smoked paprika.

Chunkier Chili

Add a second can of diced tomatoes or reduce the broth.

Low-Tomato Chili

Use half the tomatoes and add more broth for a Texas-style flavor.

Turkey Chili

Swap ground beef for turkey and keep the chorizo.

Frequently Asked Questions

Do I have to brown the meat first?

No. The slow cooker fully cooks the beef and chorizo safely. Browning simply adds flavor.

Is chorizo too spicy?

Most store-bought Mexican chorizo is mild to medium heat. Chipotle powder adds optional spice.

Can I use Italian sausage instead of chorizo?

It will work, but the chili won’t have the same smoky depth.

Can I make this on the stovetop?

Yes—simmer everything together for 60–90 minutes.

Why does this chili thicken as it cools?

Meat proteins tighten and tomato pulp absorbs liquid, naturally thickening the chili as it rests.

Recipe Card

The Easiest Keto Chili (Dump-and-Go Slow Cooker Chili)

Serves 8

Ingredients

  • 2 lb ground beef

  • 1 lb ground chorizo

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (14.5 oz) can diced tomatoes

  • 1 cup beef broth

  • 2 tbsp chili powder

  • 1 tbsp smoked paprika

  • 1 tbsp cumin

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp oregano

  • ½ tsp chipotle powder (optional)

  • 1 tsp Worcestershire or ½ tsp soy sauce

Instructions

  1. Brown ground beef and chorizo (optional).

  2. Add all ingredients to the Crock Pot.

  3. Stir well to distribute spices.

  4. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

  5. Taste, adjust seasoning, and serve with toppings.

Nutrition Facts (Per Serving — 8 Servings)

(May vary slightly by brand)

  • Calories: ~360

  • Fat: ~26g

  • Protein: ~28g

  • Total Carbs: ~7g

  • Fiber: ~2g

  • Net Carbs: ~5g

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