Slow Cooker Low Carb Bacon and Beef Chili
9 Comments Jun 14, 2018
Updated May 01, 2025
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Looking for a lower carb meal? This recipe for Slow Cooker Bacon and Beef Chili has the same great chili flavors but with fewer carbs.
This is a super easy recipe to make when you have leftover slow cooker ground beef.
Hi all! I hope you are all doing well. I’m working on a few low-carb recipes for the blog, I get a lot of requests for them. I eat low carb about 70% of the time. It seems to be the only diet that works for me, and well the only diet I can stick to.
How to make:
To make this chili lower in carbs I had to really think about every ingredient. I thought red onion had fewer carbs than white, but they have the same. I add celery to fill up the recipe, can’t tell it’s in there after it’s cooked down.
You will need:
- Ground beef
- Cooked bacon
- V8 juice
- Beef broth
- Canned diced tomatoes
- Chili powder
- Oregano
- Poblano chiles
- Red onion
- Garlic Powder
- Salt and pepper
- Bay leaf
No beans are added to this recipe, but they certainly can if you can handle the extra carbs. I always thinks beans are a much better choice instead of grabbing for bread in my diet.
Time to prepare:
This recipe is easy to throw together after the beef and bacon are cooked and the veggies are chopped. Throw everything in the slow cooker and cook on low for 8 hours. Slow cooking chili is one of my favorite things to do.
The V8 juice makes a great sauce for the chili. I learned to do this from a family friend, it’s a great addition instead of plain tomato sauce.
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Slow Cooker Low Carb Bacon and Beef Chili
How to Video
Ingredients
- 1 lb. ground beef, (browned and drained)
- 12 oz. bacon,, (sliced, browned, and drained)
- 12 oz. V8 juice
- 14.5 oz. can diced tomatoes
- 14 oz. can beef broth
- 2 Tbsp. chili powder
- 1/2 tsp oregano
- 2 poblano chiles,, diced
- 1 small red onion,, diced
- 3 celery ribs, diced
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
Instructions
- Add everything to the slow cooker, stir.
- Cover and cook on low for 8 hours without opening the lid during the cooking time. Remove bay leaf.
- Serve and enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Crockpot Chili Recipes:
Crockpot White Chicken Chili is creamy, comforting, and loaded with tender chicken and white beans.
For those who like serious heat, Habanero Chili delivers bold, spicy flavor in every bite.
A good Venison Chili Recipe brings out the richness of the meat with beans, peppers, and slow-cooked spices.
My Hot Dog Chili Recipe is thick and meaty, perfect for piling onto hot dogs, burgers, or fries.
Wendy’s Copycat Chili brings the fast food favorite home with ground beef, beans, and a savory tomato base.
Our family does not like beans so when I came across this recipe, I had to try it. It is fantastc and everyone loves it!!
HI again, Forgot to ask, You mention V8 in your recipe, Here in Aus there are several different types ie Vegetable,Tomato etc. Which won did you use or is there a substitute I can use, or as mentioned by Shannon, Tomato sauce??
I think the vegetable juice would be the closet, but I think any would work well. You may need to add more salt at the end of the cooking time if you use plain tomato sauce.
Hello Sarah. Thank you for the great slow cooker recipes. Everyone I have tried has been really great.
Thanks again and keep up the great work.
Denis
I have to try this chili recipe!
Nettie
There is way, way too much sodium!! V8 is the problem. Maybe tomato sauce would be a better choice.
What type of cheese did you put on top when you served it?
It was Tillamook Mexican four cheese.
I’m going to try that chili. It will be great to eat after a day of fishing. Thanks