Texas-Style Chili

About

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 long does Texas-style chili take to cook?

To get the meat tender, please allow two hours or more for the meat to simmer. Low and slow is the name of the game for this dish. If you need to be less attentive in the kitchen, you can place the chili in the oven at 300 degrees for a similar amount of time. Do not go based on time for this recipe as all ovens and cuts of meat are different. Look for the pieces of the beef to be tender and falling apart.

What other toppings can I add?

Feel free to add toppings like sliced serranos, shredded Mexican cheese, sour cream, black olives, and other Keto-friendly toppings.

What is the purpose of browning the spices with the onions?

The goal here is to deepen the spices’ flavor, and toasting them with the onions brings the perfect opportunity to achieve this.

Ingredients

3 tablespoon avocado oil
2 lb beef chuck blade roast separable lean and fat trimmed to 1/4" all grades raw top steak
½ teaspoon kosher salt
1 small onion
2 clove garlic
1 tablespoon tomato paste
2 tablespoon chili powder
2 tablespoon cumin, ground
1 teaspoon oregano, dried
1 tablespoon gourmet collection smoked paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon bay leaf
28 fl oz petite diced tomatoes
¼ teaspoon black pepper
1 qt beef broth
2 each avocado
6 tablespoon olives black canned small to extra large
1 medium – 4 1/8" long scallions or spring onions, tops and bulb, raw

Instructions

Dice the beef roast into 1 ½” pieces. Season with ½ tsp kosher salt and set aside.
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.
In the residual fat, brown a diced onion and minced garlic with tomato paste until browned, about 1 minute.
Add in all the spices and toast for 30 seconds.
Add the meat back to the pot.
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.
Divide the chili into bowls and top with sliced avocados, sliced black olives, and sliced scallions.