Spicy Low-Carb Chili




UK recipe. I make this ALL THE TIME in the winter! It is fantastic. It uses kidney beans which are too high carb for some people's diets, but this recipe is just as good without the beans - I promise! I serve this with little crackers for non-low carbers.

Preparation time: 

3 hours


800 grams ground beef (minced beef)
1 can kidney beans (small, no added sugar)
1 can chopped tomatoes (with garlic & onions)
1 onion (large, chopped)
  garlic (loads of it)
1⁄2 teaspoon worcestershire sauce (Lea & Perrins)
1 teaspoon chopped chilies (Schwartz (spices shelf))


Brown the beef, and drain the fat. Add everything else (the Worcestershire sauce is an estimate, I put a little in as the last ingredient & add it to taste, but it’s the most important ingredient!), and simmer it for hours. Add water if it gets too chunky. I like to have mine cooking for at least 3 or 4 hours. Serve it hot, it’s brilliant with sour cream, shredded mozzarella, and raw diced onions on top. It is great re-heated as well.

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