Soups, Stews & Chili

Keto Sausage and Ground Beef Chili (Bean-Free)

By Clara ·
October 27, 2026

The first thing I notice as this chili cooks is how the browned meat and tomato liquid come together into a thick, savory pot without a single bean. I make this keto sausage and ground beef chili when I want the familiar warmth of chili but a meat-forward bowl with a firm, hearty texture.

The two meats bring different things to the pot: ground beef gives the crumbles their familiar beefy bite, while pork sausage adds its own seasoning and richness. I let the tomato paste and spices cook with the vegetables before adding the canned tomatoes and broth; that short moment in the hot pot brings out their aroma instead of leaving the chili tasting raw or dusty.

Since there are no beans to give the chili body, the uncovered simmer does the finishing work. The result is thick, smoky, and full of browned meat in every spoonful.

The Beans Aren’t What Make This Chili Thick

Beans bring starch and soft, substantial bites to many chili recipes. Take them out, and a pot with too much liquid can feel thin rather than hearty. Here, the thickness comes from concentrating the tomatoes and broth while the meat remains the main texture. Tomato paste adds a dense tomato base, but it doesn’t turn the chili into a bean-style stew on its own.

That distinction is why I don’t treat the broth as something to add just for moisture and then cover the pot. The liquid needs room to reduce, while the meat and tomato mixture gradually become more cohesive. Fire-roasted tomatoes also contribute a deeper, lightly smoky note than plain tomato flavor alone. Together, those elements give the chili body without relying on beans, flour, or another thickener.

What the Sausage, Beef, and Tomatoes Each Bring

• Ground pork sausage and 85% lean ground beef — Sausage contributes its own seasoning and pork richness; the beef keeps the chili recognizably beefy. The 85% lean beef gives you enough fat for browning without leaving the pot swimming in drippings. If avoiding pork matters, the all-beef variation below uses the beef already in the ingredient list, though the finished chili will taste less seasoned.
• Yellow onion and green bell pepper — These soften into the savory base and add a gentle sweetness that balances the meat. Dice them evenly so they cook at the same pace. The green pepper brings a slightly sharper, less sweet note than red pepper would.
• Garlic and dried spices — Garlic, chili powder, cumin, smoked paprika, and oregano form the chili’s aromatic backbone. Freshly opened dried spices tend to smell more vivid; old spices may contribute less aroma, even when the amount is right. The smoked paprika reinforces the fire-roasted tomato flavor rather than replacing it.
• Tomato paste — This gives the base concentrated tomato flavor, which matters in a bean-free chili where the meat and tomato mixture carry the texture. Stir it in with the garlic and spices so it gets a brief cook in the pot before the liquid goes in.
• Fire-roasted diced tomatoes — Their roasted flavor is a defining part of this pot, and keeping the can’s liquid gives the simmer its tomato base. Use the tomatoes undrained; draining them would remove liquid the chili needs to come together.
• Beef broth — Broth loosens the tomato paste and spices into a simmering base and adds a savory note that plain water wouldn’t match. A good everyday broth works well here; there’s no need for a specialty product.

Building the Chili From Browned Meat to Thick Simmer

Brown the Two Meats

Heat a 5- to 6-quart Dutch oven over medium-high heat, then add the sausage, ground beef, kosher salt, and black pepper. Break the meat into crumbles as it cooks for 8 to 10 minutes, until browned and the meat reaches 160°F. If you leave large clumps intact, they won’t have the same browned surface or distribute as evenly through the chili. Spoon off excess fat, leaving about 1 tablespoon in the pot.

Soften the Onion and Pepper

Add the diced onion and green bell pepper to the browned meat. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables have softened. They should look less raw and feel tender when stirred, but don’t wait for them to collapse into the meat. Keeping the vegetables moving now helps them soften in the fat left in the pot.

Let the Garlic and Spices Turn Fragrant

Stir in the minced garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring so the tomato paste and spices contact the hot pot. The aroma should become noticeably fragrant; that is your cue to add the liquid. Don’t let the garlic sit against the hot surface without stirring, since it can scorch before the minute is up.

Reduce the Tomato Broth

Add the undrained fire-roasted tomatoes and beef broth, then bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili has thickened. The surface should bubble gently rather than boil hard. If it still looks loose, keep your eye on the texture and let the simmer do its work instead of covering the pot.

Two Simple Ways to Adapt This Bean-Free Chili

Questions That Come Up With This Sausage Chili

Keto Sausage and Ground Beef Chili (Bean-Free)

Keto sausage and ground beef chili is a hearty, bean-free stovetop chili simmered until thickened. Fire-roasted tomatoes, smoky spices, and two kinds of meat make it rich and savory.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground pork sausage
• 1 lb ground beef 85% lean
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 yellow onion medium, diced
• 0.5 green bell pepper medium, diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 can (14.5 oz) fire-roasted diced tomatoes undrained
• 0.5 cup beef broth

Equipment

• 1 5- to 6-quart Dutch oven

Method

 

1. Heat a 5- to 6-quart Dutch oven over medium-high heat.
2. Add the sausage, ground beef, salt, and pepper; cook for 8 to 10 minutes, breaking up the meat, until browned and the meat reaches 160°F.
3. Spoon off excess fat, leaving about 1 tablespoon in the pot.
4. Add the onion and bell pepper; cook for 4 to 5 minutes, stirring occasionally, until softened.
5. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano; cook for 1 minute, until fragrant.
6. Add the tomatoes and beef broth; bring to a boil over medium-high heat.
7. Reduce the heat to low and simmer uncovered for 30 to 40 minutes, stirring occasionally, until thickened.

Notes

For the best texture, break up the meat well as it browns and leave about 1 tablespoon of fat in the pot. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For less sodium, use low-sodium beef broth and reduce the added salt.