Looking for a lower carb meal? This recipe for Slow Cooker Bacon and Beef Chili has the same great chili flavors but with less carbs.
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 too.
How to make:
To make this chili lower in carbs I had to really think about every ingredient. I thought red onion had less carbs than white, but they have the same. I add celery to fill up the recipe, can’t tell its 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.
Slow Cooker Low Carb Bacon and Beef Chili
Equipment
- Slow Cooker- 6 quart or larger
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 stalks celery
- 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!
Bruce says
June 15, 2018 at 3:24 pmI’m going to try that chili. It will be great to eat after a day of fishing. Thanks
Peter Poranski Sr. says
June 15, 2018 at 4:18 pmWhat type of cheese did you put on top when you served it?
Sarah Olson says
June 17, 2018 at 9:36 amIt was Tillamook Mexican four cheese.
Shannon Hecht says
June 15, 2018 at 4:56 pmThere is way, way too much sodium!! V8 is the problem. Maybe tomato sauce would be a better choice.
Moore or Less Cooking says
June 15, 2018 at 5:38 pmI have to try this chili recipe!
Nettie
Denis McIntyre says
June 17, 2018 at 11:20 pmHello 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
Denis McIntyre says
June 25, 2018 at 4:57 amHI 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??
Sarah Olson says
June 25, 2018 at 8:38 amI 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.