A Recipe Born from a Mistake

Some of the best recipes come from being called out. That's exactly what happened to Dave, the home cook behind the popular YouTube channel Cooking With Dave, when his viewers pointed out a glaring gap in his recipe library. After casually mentioning his go-to keto chili in a video, the comments section erupted with a simple truth: no such recipe existed on his channel.

"You guys commented and were like, 'Dave, you do not have a keto chili recipe on this channel,"' he recalls with a laugh. "And I went and looked and you're totally right. I am totally wrong. Not the first time."

What followed was a mission to not only fill that gap, but to make the most accessible, foolproof version possible — a true dump-and-go crockpot keto chili that anyone could throw together on a busy morning and come home to something spectacular.

Why This Chili Works for Keto

Traditional chili leans heavily on kidney beans and other legumes for body and bulk — ingredients that pack a serious carbohydrate punch. Dave's version strips those out entirely, relying instead on a rich combination of ground beef, pork chorizo, and a handful of smart finishing ingredients to deliver the hearty, thick texture chili lovers expect.

The result is a bowl that's high in fat, moderate in protein, and low enough in carbs to fit comfortably within a ketogenic lifestyle — without feeling like a compromise.

The Ingredients You'll Need

The Meat Base

The real secret weapon in this recipe is the combination of two proteins. Dave uses 85/15 ground beef as the foundation, but adds 9 oz of pre-made pork chorizo alongside it — a move that transforms the entire flavor profile.

"The chorizo is going to add a lot of interesting flavor to the chili," he explains. "If you're going to only do ground beef, I would recommend precooking it to get the depth — but this is going to add so much depth and flavor, you're not going to need to do the precook at all."

That distinction matters most in a dump-style crockpot meal, where you skip the browning step entirely. The chorizo's fat content and seasoning do the heavy lifting, infusing the entire pot with richness that would otherwise only come from a proper sear.

The Vegetables

• 1 poblano pepper, chopped
• 1 jalapeño, deseeded and diced (adjust to taste)
• 1 medium onion, chopped
• 6 cloves of garlic, peeled and minced

Dave offers a practical tip for jalapeño prep: the heat lives in the seeds and white ribs, so remove more of those if you prefer a milder chili, or leave some in if you like things spicy. And if you're prone to touching your face mid-cook — gloves are your friend.

The Liquids and Tomato Base

• 28 oz crushed tomatoes
• 3 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce

The Spice Blend

• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon cayenne pepper (optional, for heat)

The cinnamon might raise an eyebrow, but don't skip it. It's a subtle addition that adds a warm, complex depth — particularly fitting for a fall or winter chili.

How to Make It: The Dump Method

This is where the recipe earns its reputation for simplicity. There's no stovetop browning, no pre-sautéing vegetables, and no juggling multiple pans. Everything goes directly into the crockpot.

Start by placing the ground beef and chorizo at the bottom of the crockpot, breaking them up slightly with a wooden spoon. Add all the chopped vegetables on top, followed by the crushed tomatoes, tomato paste, beef broth, and Worcestershire sauce. Sprinkle the entire spice blend over everything, give it a gentle stir, and put the lid on.

Cook on low for 8 hours or high for 4 to 5 hours, stirring once about halfway through. That's it — until it's time for the finishing touches.

"My goal here was to make a really easy, lazy keto chili that we could just drop into the crockpot, then go to work. I personally don't want to be getting a pan dirty right before I head out." — Dave, Cooking With Dave

The Finishing Touches That Make All the Difference

At the end of the cook time is where Dave's chili separates itself from the crowd. Rather than serving it straight from the pot, he adds four final ingredients that transform the texture and flavor entirely.

Cream Cheese

Four ounces of cream cheese — roughly half a standard block — goes directly into the hot chili and is stirred until fully melted. This is the key to achieving a thick, velvety consistency without beans. It also adds a subtle richness that plays beautifully against the spice.

Heavy Cream

Half a cup of heavy cream follows the cream cheese, adding another layer of creaminess and helping the chili reach a luscious, satisfying texture that rivals any bean-based version.

Shredded Cheese

A full cup of shredded cheese — Dave uses a fiesta blend, though sharp cheddar works equally well — is stirred directly into the pot, where it melts into the chili and adds savory depth. More cheese at serving time is, of course, always encouraged.

Apple Cider Vinegar

The final and perhaps most surprising addition is one tablespoon of apple cider vinegar. It's a small amount, but it delivers a bright, acidic lift that cuts through the richness and brings the whole bowl into balance.

"The cinnamon and the apple cider vinegar are giving this a really fall kind of vibe," Dave says after his first taste, visibly impressed with the result. "It's elevating it to the max."

The Verdict

After four and a half hours, the crockpot delivered exactly what was promised: a deeply flavored, rich, and satisfying keto chili with surprisingly little effort. The chorizo proved its worth as a flavor powerhouse, the cream cheese and heavy cream created a body that needed no beans, and the spice blend — cinnamon and all — built a complexity that punched well above the recipe's easy prep time.

Dave's assessment after his first spoonful was simple and immediate: "Oh, wow. It's really good. It has a crazy amount of depth to it."

Whether you're committed to a ketogenic diet, just looking to cut carbs, or simply want a hands-off chili that overdelivers on flavor, this recipe deserves a permanent spot in your cold-weather rotation.

Quick Reference: Recipe at a Glance

Ingredients

Proteins: Ground beef (85/15), 9 oz pork chorizo
Vegetables: 1 poblano pepper, 1 jalapeño (deseeded), 1 onion, 6 cloves garlic
Liquids: 28 oz crushed tomatoes, 3 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce
Spices: 3 tbsp chili powder, 1 tbsp cumin, 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp black pepper, 1 tsp salt, ¼ tsp cinnamon, ⅛ tsp cayenne
Finishing: 4 oz cream cheese, ½ cup heavy cream, 1 cup shredded cheese, 1 tbsp apple cider vinegar

Instructions

Dump all proteins, vegetables, liquids, and spices into a crockpot. Cook on low for 8 hours or high for 4–5 hours, stirring halfway through. Stir in cream cheese, heavy cream, shredded cheese, and apple cider vinegar until fully incorporated. Serve hot with additional shredded cheese on top.