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Low Carb Texas-Style Chili
Low Carb Texas-Style Chili would make for a great dish fit for the cold winter months. Delicious beef chuck is simmered in a mixture of onions, garlic, tomato paste, browned together with chili powder, cumin, dried oregano, smoked paprika, onion powder, garlic powder, and bay leaves. The spices lend warm flavors to the entire dish. The final bowls are topped with creamy diced avocados, spicy diced jalapenos, and chopped cilantro. However, this chili can be a blank canvas for all sorts of toppings.
How to Make It
Step 1
Dice the beef roast into 1 ½” pieces. Season with ½ tsp kosher salt and set aside.
Step 2
Preheat a 5-quart dutch oven or another heavy-bottomed pot of similar size over medium-high heat until hot. Add in 1 ½ tbsp avocado oil and swirl the pan to coat. Place ½ of the beef pieces into the bottom of the pot in a single layer to allow a good sear. Do not stir or move the beef until a good sear has developed; this will take several minutes, about 3-4 depending on your heat source. Once a sear has developed and the bottom of a beef piece is nicely browned, stir the rest of the pieces together and brown on the other side for a couple of minutes. Remove the beef to a bowl and set it aside. Add another 1 ½ tbsp avocado oil and the rest of the meat and repeat this process.
Step 3
In the residual fat, brown a diced onion and minced garlic with tomato paste until browned, about 1 minute.
Step 4
Add in all the spices and toast for 30 seconds.
Step 5
Add the meat back to the pot.
Step 6
Add in the diced tomatoes, black pepper, bay leaves, and beef bone broth. Bring the mixture to a boil, and then adjust the heat down to a simmer. Cover the pot and simmer for at least 2 hours or more, depending on the meat’s doneness. You will want the meat tender enough that it falls apart easily. Taste and adjust by adding more salt and pepper to your liking.
Step 7
Divide the chili into bowls and top with sliced avocados, sliced black olives, and sliced scallions.
Ingredients
- Avocado oil
3 tablespoon
- Beef Chuck Blade Roast Separable Lean And Fat Trimmed To 1/4″ All Grades Raw Top Steak
2 lb
- Kosher Salt
0.5 tsp
- Onion
1 small
- Garlic
2 clove
- Tomato paste
1 tablespoon
- Chili powder
2 tablespoon
- Cumin, ground
2 tablespoon
- Oregano, dried
1 teaspoon
- Gourmet Collection Smoked Paprika
1 tbsp
- Onion powder
0.25 teaspoon
- Garlic powder
0.25 teaspoon
- Bay leaf
1 teaspoon
- Petite Diced Tomatoes
28 fl oz
- Black pepper
0.25 teaspoon
- Beef broth
1 qt
- Avocado
2 each
- Olives Black Canned Small To Extra Large
6 tbsp
- Scallions or spring onions, tops and bulb, raw
1 medium – 4 1/8″ long
