No Tomato Chili
This recipe for Texas-style chili without beans or tomatoes is the perfect hearty beef chili that cooks in just one pot. It's gluten free and see my tips for making dairy-free/paleo.
Servings: 4 people
Calories: 443kcal
Ingredients
- 2-3 tablespoons butter, ghee or olive oil *see notes
- 3 lb boneless chuck roast trimmed and cut into ½ inch cubes
- 1 teaspoon kosher salt
- ⅓ 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 ½ tablespoon regular and ½ tablespoon smoked paprika
- ½ 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 ½inch cubes.
- Heat 1-2 tablespoons of ghee or butter on medium high in a large dutch oven. Cook meat till browned on both sides. I salt my meat with 1 teaspoon of kosher salt here, but if you're sodium sensitive you can 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 vegetable broth. Your meat should be barely covered by the broth.
- Add chili powder, paprika, and cinnamon and stir to combine. Do NOT add the cumin here, it will come later. Bring all ingredients to a boil, cover and turn down the heat to simmer on low.
- Simmer for 1 hour and check. 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, you can add more broth. Add the cumin here and mix in. Simmer another 30 minutes.
- Add salt, pepper, or any additional spices as you need. Serve warm or cool and add to ziplock bags to freeze and reheat at a later date.
Notes
- Approximately ½ pound of the meat weight is lost when you trim the fat so keep that in mind for serving size
- I prefer to use ½ smoked paprika and ½ 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 olive oil. The recipe is naturally gluten free.
Nutrition
Serving: 2cups | Calories: 443kcal | Carbohydrates: 7g | Protein: 66g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 250mg | Sodium: 1899mg | Potassium: 1237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2471IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 8mg