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Low Carb Texas Style Chili - Big Flavor Without the Beans

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2.5 pounds beef chuck, cut into 1/2- to 3/4-inch cubes (or use 80/20 ground beef)
  • 2 tablespoons beef tallow, avocado oil, or olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, minced (seeded for less heat)
  • 2 tablespoons chili powder (Texas-style or ancho-based)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste (optional but recommended for depth; minimal carbs per pot)
  • 1–2 dried chiles (ancho, guajillo, or pasilla), stemmed and seeded, torn into pieces
  • 2 cups low-sodium beef broth
  • 1 tablespoon apple cider vinegar or fresh lime juice
  • 1 teaspoon cocoa powder or 1 square (about 0.3 oz) unsweetened baking chocolate (optional, for richness)
  • 1 bay leaf
  • Fresh cilantro, chopped (for topping)
  • Optional toppings: sour cream, shredded cheddar, sliced scallions, avocado

Method
 

  1. Prep the dried chiles: Place torn dried chiles in a small bowl and cover with hot water. Soak 10–15 minutes until soft. Blend with a splash of the soaking water to make a smooth paste. Set aside.
  2. Brown the beef: Heat a large Dutch oven over medium-high. Add oil, then half the beef in a single layer. Sear 3–4 minutes per side until browned. Remove to a plate and repeat with the remaining beef. Browning builds flavor—don’t rush this step.
  3. Soften aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook 5–7 minutes, stirring, until translucent and lightly browned. Add garlic and jalapeño; cook 1 minute until fragrant.
  4. Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, black pepper, and tomato paste. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the spices smell toasty.
  5. Deglaze: Pour in 1/2 cup beef broth, scraping up browned bits from the bottom of the pot. Return browned beef (and any juices) to the pot.
  6. Add chile paste and simmer: Stir in the blended dried-chile paste, remaining beef broth, bay leaf, cocoa or chocolate if using, and 1 teaspoon salt. Bring to a gentle boil, then reduce to a low simmer.
  7. Slow cook: Cover partially and simmer 1.5–2 hours, stirring occasionally, until the beef is very tender. Add a splash of water or broth if the chili gets too thick before the beef softens.
  8. Finish and balance: Stir in vinegar or lime juice. Taste and adjust salt, pepper, and heat. For more heat, add a pinch of cayenne or chopped jalapeño. For more smokiness, add a bit more smoked paprika.
  9. Serve: Ladle into bowls and top with cilantro, sour cream, cheese, scallions, or avocado. Keep toppings low carb by choosing full-fat dairy and skipping tortilla chips.