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This chili without tomatoes is a Texas chili recipe which uses tender and flavorful chuck roast, and no beans or tomatoes. It’s a famous award-winning chili cook-off recipe that 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 chili without tomatoes or beans is a recipe you make when you want something cozy and comforting. Serve it with a light bibb lettuce salad, or with mozzarella queso and chips for a game day.
Why You’ll Love This Recipe
- Easy – Just sear the beef and add everything to the pot! Then let time do the rest of the work for you.
- No tomatoes or beans – A straight-forward chili without tomatoes or beans.
- Flavorful – Using chuck roast makes this chili more flavorful than a quick ground beef chili, but if that’s what you’re looking for don’t miss this ground beef chili without beans.
- 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 across the country.
- 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.
Table of Contents
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. Do not substitute chipotle chili powder for the full amount or this will be incredibly spicy.
- 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 rotisserie 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.
Substitutions & Variations
- Ground beef – Substitute 2 pounds of ground beef and simmer the chili for 30-40 minutes. 85/15 ground beef is recommended for better flavor.
- Spice level – This chili has what I would call a “medium” heat. Some chili powder is more mild than others so you can always decrease the amount of chili powder used if you’re sensitive. Do not use chipotle chili powder – it is not the same thing and will make this chili very spicy!
- Thicker chili– Add a tablespoon of cornstarch or flour to the broth to help it thicken up a bit if you like a very thick chili sauce.
- Dairy free – Use duck fat, olive oil or avocado oil instead of butter.
- 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.
How to Make Texas Chili without Tomatoes
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.
Recipe Tips
- Get a large chuck roast – 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.
Storage and Freezing
This no tomato chili 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.
- Refrigerator – Allow the chili to cool and keep in the fridge for 3-4 days. It does taste better the next day!
- Freezer – Place in a large freezer bag or container and seal. Store for up to 5-6 months in the freezer.
- Reheating– 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 without tomatoes! A few of my favorite ones are:
- Chopped green onions – Adds a lovely green color and flavor.
- Yogurt or sour cream – Helps to cool down a spicy chili and compliments the heat. Blended cottage cheese also works.
- Grated American Cheese – good quality ones are Andrew & Everett and Boar’s Head. Cheddar also works well.
- Tortilla chips – Crunchy and perfect for dipping or topping.
- Frito chili pie – Either spooned into a bag of fritos or on top of them. This would be a great idea for tailgating!
Side suggestions are these pumpkin cornbread muffins I have pictured above or mac and cheese with cream cheese.
Something cool like a salad is always a great pairing so I would recommend an apple coleslaw, kale crunch salad, spinach salad with chickpeas, or basic salad with homemade ranch dressing.
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.
Chili is the official state dish of Texas and it’s widely known there are no beans in Texas chili. Rarely is traditional Texas chili made with tomatoes, and I also prefer this tomato-free chili recipe. Regular chili recipes usually contain ground beef, beans, and tomatoes or tomato sauce. Texas chili is very meat-forward, focusing on tender beef and bold spices.
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.
More Beef Recipes without Tomatoes
Beef
Dutch Oven Pot Roast without Wine
Beef
Oven Short Ribs and Creamy Polenta
Beef
Healthy Ground Beef Stroganoff (No Sour Cream)
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 (Texas Chili)
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.
Has this recipe been tried with adding jalapenos and/or bell peppers?
Thanks and enjoy
I would use jalapeno peppers if you want a lot of heat added! I personally don’t like bell peppers in chili.
Another Texas Girl here… Agree on the bell peppers in the chili.
#1 rule for Texas Chili is there are no vegetables or beans in chili.
crazy but I don’t count onion as a veg. But I do count bell pepper as a veg.
Haha same! I think onions and the peppers better be guajillo or chili peppers. I do prefer the more subtle flavor of the shallots here.
Would adding jalapenos and/or bell peppers make it better or worse. Has either been tried?
Thank you for this recipe. I have high potassium levels There are a lot of food with high potassium and tomatoes is one of them, so I really appreciate this. Thank you.
Had no idea! I’m glad this will work well for you. It’s a favorite of mine.
I bought the chuck roast, had a difficult time cutting the large pieces to cubes, but it was done. You say to brown the meat. Does that mean, that you just brown the outside of the cubes, and the insides may not be fully cooked. I’m not a cook, so I don’t know these things. I took some of the browned meat and ate it for lunch. Had diarrhea afterwards.
So, my question is, if the meat is not cooked thoroughly thru the browning process, does it finish cooking for the hour to an hour and a half cooking in the broth? Or is my mistake that the meat needs to be thoroughly cooked, no pink on the insides, prior to cooking the hour to an hour and a half in the broth? Please respond.
Hey Peter, I’m sorry to hear about your digestive issues. Yes, so the browning of the meat does not cook it all the way through. It’s just enough to sear the outsides to provide an increased depth of flavor. Then the extra hour and a half helps cook the meat all the way through and also break down the fibers so it becomes tender and melts in your mouth. So you really need to make the recipe as written for best results. I don’t recommend eating beef chuck after a short searing, it can be a tough cut of meat that is best for low and slow cooking over a long period of time. Searing is best done with sirloin or a new york strip and for a longer period of time for food safety. I hope that helps!
Thanks for the reply, I did make the recipe, using the seared chuck roast. I turned out real nice. I’m on a Ketogenic Diet, the recipe fit in with my health goals nicely. I did use the instant pot cooking the ingredients thorougly, just didn’t cook it pressurized. The instant pot worked nicely, since I don’t have a dutch oven.
I’m glad it turned out ok in the end. Thanks for the info!!
Peter your an idiot.
You’re the idiot for not knowing the difference between your and You’re.
Thank you for this recipe, I can’t have tomatoes and I’m making this in the IP so I think I’ll aim for about 40-45 min high pressure and see how it does. I’m not sure exactly on the timing yet. I mainly came in here to say that anyone who would come onto a FREE recipe site and tell someone they’re “an idiot” for screwing something up should rethink their comments. First off – spelling, second – those in glass houses should never throw rocks and third. – Love is everything; Jesus loves you, and we understand that hurting people hurt people. Seek healing so you too can be kind to others. Peter is not an “idiot” – he learned a valuable lesson.
Hey give the guy credit at least he’s trying, yes I would think common sense would tell you not to eat raw chuck roast but at least he ended up making the recipe and liking it
Excellent recipe, thank you! Only change was using ground beef bc it’s what I had on hand. Thickened up nicely, especially after simmering for 1 hour.
Nice to know you can do this with ground beef! Thanks, Jen!
How to modify recipie for instant pot cooking?
I wanted to make this using ground beef as well. How much did you use?
Hey Paige – I’d use about 2 to 2 1/2 pounds of ground beef to equal the same amount of beef in the recipe.
This never thickened up for me even after the suggested hour and a half simmering time. It ended up being chunks of meat in liquid. It tasted good, but it wasn’t “super thick” like the description suggested it would be. Any idea what could have gone wrong?
It thickens a lot more as it cools, especially the next day. If you’re serving it very hot, it will be a bit more thin. It just has to do with how much liquid is added and gets cooked off. I also usually make this in the winter when it’s very dry, versus in the summer it’s more humid. So a longer cook time may work better for you, or cutting back on the liquid a bit. If you’re not willing to wait, I would recommend adding a tablespoon of flour whisked in and that will help thicken it up more quickly.
Used half the cinnamon and still was to much. Tried to save it with more ingredients of recipe, just didn’t work out.
I’m sorry this wasn’t to your liking. I have not received feedback before that the cinnamon was too strong and this has actually won several chili cook-offs so I think someone would have mentioned it. If you’re not a fan of cinnamon you could definitely omit it next time. A 1/4 teaspoon would hardly be overpowering – maybe double check the measurements? Did you use tablespoons?