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This Chili Without Tomatoes is a Texas-style chili and has the perfect amount of heat and tender chunks of beef chuck roast. It’s a famous chili cook-off winning recipe has won multiple contests for readers all over the country!
This is the kind of no tomato chili you make when you want something really filling and hearty. Using beef chuck roast takes this to the next level, and really does taste so much more flavorful than ground beef chili.
This one-pot chili is hearty, flavorful, but not too spicy. Serve it with a light butter lettuce salad, or with mozzarella queso and chips for a game day.
Table of Contents
Why You’ll Love Chili Without Tomatoes
- Easy – Just sear the beef and add everything to the pot! Then let time do the rest of the work for you.
- Special diet friendly – This is a naturally low carb chili with no added sugar! It would fit a keto diet, low carb, dairy free, and gluten free diet as well.
- Flavorful – This chili doesn’t rely on lots of things added to it like beans or tomatoes. It focuses on the tender meat and spices for all it’s flavor.
- Texas chili cook-off winner – I’ve had at least 5 readers email me with their awards by using this recipe for local chili cook-offs.
Ingredients
- Boneless Chuck Roast – Buy this in a whole 3 pound piece and trim the excess fat while chopping into bite-sized pieces. Please keep in mind that using chuck roast meat will be much more flavorful and tender than pre-packed stew meat.
- Chili Powder – Many Texas chili recipes require you use an assortment of dried chilis that you grind up yourself, but I don’t know many of us that have time for that. I Morton and Bassett Natural Chili Powder. This chili powder doesn’t contain onion powder or cocoa powder. Frontier is also another recommended brand.
- Shallots – These have a softer flavor than onion and don’t overpower the meat and spices.
- Spices – Garlic, paprika, cinnamon and cumin round out the flavors.
- Broth or Stock – I typically use homemade chicken stock or vegetable broth. Beef broth would work here as well – whatever you have on hand.
- Butter or Ghee – Using butter or ghee provides a great depth of flavor. Another option is to use duck fat, which gives a bacon-like flavor to the dish.
Step-by-Step Process
Step 1: Sear the Beef
Trim the excess fat from the meat and cut into 1/2 inch cubes. Over medium high heat, melt fat in a large dutch oven. Add meat, seasoning with salt and pepper, then flipping after a few minutes so all sides get brown.
You can do this in batches depending on what size dutch oven you have. It helps to keep everything in one layer.
Step 2: Make the Broth
Add shallots and garlic, stirring for 1 minute, then add broth, scraping up any brown bits from the bottom of the pot. The meat should barely be covered by the broth.
Add chili powder, paprika, and cinnamon and stir to combine. I prefer to add the cumin later (this is because cumin can become bitter if cooked at high heat for a long time).
Bring all ingredients to a boil, cover with a tight fitting lid, and turn down the heat to simmer on low.
Step 3: Simmer the Chili
Simmer for 1 hour covered. If there’s an excess of liquid after 1 hour, continue to simmer uncovered for another 30 minutes. If there’s not enough liquid, add more broth.
Add cumin here and continue to simmer another 30 minutes, or until desired thickness is reached. The sauce also thickens as it cools. Taste and adjust any seasonings.
Cooking Tips
Get a large piece of meat – Keep in mind that even though it seems like a lot of meat, you’ll lose a big chunk of that in the fat that is trimmed and discarded. I buy a 2.5lb boneless chuck roast, and it makes about 4 servings for us. If it’s an especially fatty piece, you may want to get even more.
Double the recipe or get a larger chuck roast if you’d like to have leftovers or need to feed more than 4 adults. This recipe doubles extremely well and cooks within the same amount of time too.
Substitutions
- For dairy free – Use duck fat, olive oil or avocado oil instead of butter.
- Broth – Chicken, vegetable or beef broth will work.
- Chili powder – Do not substitute chipotle chili powder for the full amount or this will be incredibly spicy. If you do want to add it, consider adding just a teaspoon and having the rest be regular chili powder.
- Cinnamon – I have made this recipe so many times and I think the amount of cinnamon is perfect, but if you’re sensitive to it, consider cutting it down or leaving it out.
Storage and Freezing
This chili without tomatoes is a great recipe to make ahead and freeze for those days when you just don’t feel well or need a quick meal on hand. It will keep in the fridge for 3-4 days and it does taste better the next day!
- To freeze – place in a large freezer bag or container and seal. Store for up to 5-6 months in the freezer.
- To defrost – Place the chili in a microwave safe bowl and cover with a paper towel. Microwave it in 45 second increments, stirring every so often. Or add the chili to a covered pot with a little bit of broth and bring it to a simmer over low heat.
Serving Suggestions
There’s so many wonderful toppings you can add to this chili! A few of my favorite ones are:
- Chopped green onions
- Grated American Cheese – good quality ones are Andrew & Everett and Boar’s Head.
- Crushed tortilla chips
- Chopped red radishes
- Whipped cottage cheese or sour cream
Texas chili pairs well with the pumpkin cornbread muffins I have pictured above! You’ll want to pair something cool with this warm chili, so I would recommend an apple coleslaw or basic salad with ranch dressing.
You could also serve this as a frito chili pie, either spooned into a bag of fritos or on top of them. This would be a great idea for tailgating!
What is Texas Chili?
Chili is the official state dish of Texas and many people here have recipes that have been in their family for years. But there’s one thing that remains consistent – there are no beans in Texas chili. Rarely is traditional Texas chili made with tomatoes, and I prefer this tomato-free chili recipe.
Usually the sauce is made of dried chili peppers, but here we take a short cut with spices. This chili without tomatoes recipe has become a fan-favorite, winning multiple cook offs, including a Texas chili cook-off!
Recipe FAQ
The spice level of chili truly depends on the chili powder you use. I used Morton and Bassett and I don’t think this is very spicy at all. I’ve had some readers who are sensitive to heat cut back on the amount of chili powder they use, and others add jalapeños or pasilla peppers to the broth for simmering to increase the heat.
Yes, simmering chili with beef chuck roast for an hour makes it super tender and it almost melts in your mouth when you eat it.
My best advice is to not substitute tomatoes in chili, but just make a naturally tomato free chili like this recipe. This way you don’t feel like the flavor or texture is lacking.
Traditional chili recipes usually contain ground beef, beans, and tomatoes or tomato sauce. Here in Texas, it’s a common belief these things ruin the flavor of the spices and meat. I tend to agree – this type of chili is just much more flavorful and decadent.
This chili recipe can easily be transferred to the crockpot. Just sear the beef, then add in the shallots and garlic, stirring for 1-2 minutes until they’re cooked. Transfer everything to a slow cooker and place on low heat for 7-8 hours. I would especially wait to add the cumin here so it doesn’t develop a bitter flavor.
Cozy Beef Recipes
For more recipes like this chili without tomatoes, check out these posts. And if you’re someone who loves a ground beef chili, check out my Chili (without beans)!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Chili Without Tomatoes
Ingredients
- 2-3 tablespoons butter, ghee, or avocado oil, *see notes
- 3 pounds boneless chuck roast trimmed and cut into 1/2 inch cubes
- 1 teaspoon kosher salt
- 1/3 cup finely chopped shallots, about 2-3 small shallots
- 2 garlic cloves, minced
- 4 cups broth or stock (can be chicken, beef, or vegetable)
- 1 ½ tablespoons chili powder
- 1 tablespoon paprika, I used 1/2 tbsp regular and 1/2 tbsp smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin
- Optional: cilantro, chives or green onions to garnish
- kosher salt and pepper to taste
Instructions
- Trim the fat from your chuck roast and cut into 1/2inch cubes.
- Heat 1-2 tablespoons of ghee, butter, or oil on medium high in a large dutch oven. Cook meat till browned on both sides. I salt the meat with 1 teaspoon of kosher salt here, but if you're sodium sensitive just wait till the very end to see if it needs any.
- Add chopped shallots and minced garlic and stir for about a minute. Pour in all 4 cups of broth. The meat should be barely covered by the broth.
- Add chili powder, paprika, and cinnamon and stir to combine. I recommend adding the cumin later so it does not become bitter. Bring all ingredients to a boil, cover and turn down the heat to simmer on low.
- Simmer for 1 hour and check the amount of liquid. If it looks like there's still too much liquid, remove the cover and allow to simmer for an extra 30 min uncovered. If there's not enough, add more broth. Add the cumin here and stir in. Simmer another 30 minutes, or until the beef is tender. Taste and adjust any seasonings.
Notes
- Do not substitute stew meat for chuck roast or it will not be as tender or flavorful as the recipe intended.
- Approximately 1/2 pound of the meat weight is lost when you trim the fat so keep that in mind for serving size. Calorie information is calculated without trimming.
- I prefer to use 1/2 smoked paprika and 1/2 regular paprika as I think it adds a great smokey flavor to the dish, but either one will do. The cumin is added towards the end as I find sometimes simmering at high heat for a long time can cause it to become bitter.
- Store in the fridge once cooled – this chili is even better the next day!
- Do not substitute chipotle chili powder for regular chili powder unless you prefer a super spicy chili.
- The meat needs to be cooked for an hour for that melt-in-your-mouth texture and flavor. This can be done in a slow cooker on low for 7-8 hours once the meat has been seared.
- To make this dairy free, you can use duck fat for the best flavor, or avocado oil. The recipe is naturally gluten free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This No Tomato Chili Recipe was first published October 10, 2019 and has been updated in September 2023 with new photographs, recipe substitutions and tips learned over the years.
Could I sear a tri tip and go the slow cooker route?
I think that would be ok, but I haven’t tried it – let me know how it goes!
I was looking for a tomato free chili recipe! The spices worked great. I added a can of kidney beans, 1/3 cup quinoa, edamame peas, sweet potatoes, corn and served with avocado. I also used ground turkey. But the spice base was perfect!
All I had was ground buffalo, so I substituted 12 oz of that and about two cups of dried kidney beans that I had hot soaked. I followed the same instructions, and it was delicious. I usually get complaints about the game-iness of the buffalo when I use it, but my whole family ate this an enjoyed it. The cinnamon was an atypical but delicious addition that really took it up a notch. I will definitely incorporate this into my regular repertoire. I see why this is award winning!
Thank you, Lacey! Good to know it works with the changes!
I’m guessing “Texas Chili” means there’s no beans either? I thought chili had beans in it and I’m looking for a bean recipe. I’m so confused!
Texas chili definitely doesn’t have beans! 🙂
So put some darn beans in it…simple
Can this be done in a pressure cooker?
What number did you use for the calories for the beef chuck, or what did you use to determine calories? I use MyFitnessPal, and once I put in all the ingredients it tells me it is 650 calories per serving, which is around 200 calories more that you have listed. Since the beef and oil are the only significant calories, I’m guessing it must be the beef that is different. I used the USDA site for the beef calories and tried to do the calculations based on 1 lb raw without refuse.
Hey Michelle,
I calculated the weight after trimming the fat and also draining the beef from the oil. It could be different for any piece of meat though depending on what you have and how much oil/fat is leftover. I use a standardized program to calculate so it’s not always the best with accuracy (this is any food website). It’s recommended to calculate based on what brands you’re using for each ingredient for the most accuracy.