Slow Cooker Low Carb Bacon and Beef Chili
9 Comments Jun 14, 2018
Updated Nov 03, 2023
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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.
Table of Contents
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
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!
How to Video
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.
Love this chili? Try another of my Slow Cooker Chili Recipes:
- Slow Cooker V8 Chili
- Slow Cooker Jalapeno Popper Chili
- Slow Cooker Vegetarian Chili
- Slow Cooker No Bean Texas Chili
- Slow Cooker Beef Enchilada Chili
- Slow Cooker Venison Chili
- Slow Cooker Chipotle Turkey Chili
- Slow Cooker Steakhouse Chili
- Slow Cooker Poblano White Chicken Chili
- Slow Cooker Wendy’s Copycat Chili
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