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Texas Chili Without Tomatoes Recipe

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4.3 from 7 reviews

This Texas-style chili without tomatoes or beans is a hearty, flavorful beef chili that simmers to tender perfection in just one pot. Made with chuck roast, aromatic spices, and rich broth, it’s perfect for those looking for a robust, meat-forward chili that’s naturally gluten-free, diabetic-friendly, and low in lactose.

Ingredients

Main Ingredients

  • 2-3 tablespoons butter, ghee, or avocado oil
  • 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 (chicken, beef, or vegetable)

Spices

  • 1 ½ tablespoons chili powder
  • 1 tablespoon paprika (1/2 tbsp regular and 1/2 tbsp smoked paprika preferred)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin (added later)

Optional Garnish

  • Cilantro, chives, or green onions
  • Kosher salt and pepper to taste

Instructions

  1. Prepare the Meat: Trim the fat from your chuck roast and cut it into 1/2-inch cubes to ensure even cooking and tenderness.
  2. Brown the Meat: Heat 1-2 tablespoons of ghee, butter, or oil in a large Dutch oven over medium-high heat. Add the cubed meat seasoned with 1 teaspoon of kosher salt and brown on all sides until a rich crust forms to enhance flavor.
  3. Sauté Aromatics: Add the finely chopped shallots and minced garlic to the pot with the browned meat and stir for about one minute until fragrant.
  4. Add Broth and Spices: Pour in 4 cups of your chosen broth—just enough to barely cover the meat. Stir in chili powder, paprika, and cinnamon to infuse the chili with smoky, warm flavors. Avoid adding cumin at this stage to prevent bitterness.
  5. Simmer: Bring the mixture to a boil, then cover the pot, reduce heat to low, and let it simmer gently for 1 hour to tenderize the beef slowly.
  6. Adjust Liquid and Add Cumin: After an hour, check the liquid levels. If too much liquid remains, uncover and simmer for an additional 30 minutes to reduce the chili. If liquid is low, add more broth as needed. Stir in the cumin now to keep its flavor fresh and avoid bitterness.
  7. Finish Cooking: Continue simmering uncovered for another 30 minutes or until the beef is tender and the chili has thickened to your preference. Taste and adjust salt and pepper as necessary.
  8. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, chives, or green onions if desired. Enjoy warm for a delicious, comforting meal.

Notes

  • Do not substitute stew meat for chuck roast to ensure tender and flavorful chili.
  • Approximately 1/2 pound of meat weight is lost when trimming fat; calorie counts are based on untrimmed meat.
  • Using half smoked paprika and half regular paprika adds a smoky depth, but using either alone works well too.
  • Add cumin later in cooking to prevent it from turning bitter during long simmering.
  • Store chili in the refrigerator once cooled; flavors improve the next day.
  • Do not substitute chipotle chili powder for regular chili powder unless you want a much spicier chili.
  • The long cooking time is crucial for melt-in-your-mouth meat texture; alternatively, after searing, transfer to a slow cooker and cook on low for 7-8 hours.
  • For a dairy-free version, use duck fat or avocado oil instead of butter or ghee.
  • Recipe is naturally gluten-free and suitable for diabetic and low lactose diets.

Find it online: https://marthatasty.com/texas-chili-without-tomatoes-recipe/