The Best Texas Chili (Paleo, Whole30, Keto)

5 minute read

During our time in San Antonio, I developed a profound love for this delectable and mouthwatering Texas chili—a savory, spicy, and hearty masterpiece. Brimming with tender chunks of brisket slow-cooked in a rich, robust, and smoky chili sauce, this culinary creation has become a lasting love affair. What makes this chili truly exceptional is how easy it is to customize it. Given our family’s penchant for spice, I lean towards dried chipotle or morita chilis. However, for those with milder preferences, a combination of Anaheim and ancho chilis bring all the smoke without all the heat. Pair this aromatic chili with a thick slice of sourdough and a side of Roasted Mexican Cauliflower for an explosion of flavors that will tantalize your taste buds and transform your dinner into a delicious fiesta!

 

The Best Texas Chili Recipe Paleo Whole30 Keto

Why Beef is So Good For You!

Let’s first talk about why I prefer grass-fed beef over grass-finished and industrial beef. In their natural habitat, cows eat grass and small amounts of grain when the grass is seeding [1]. This provides the cow all the nutrients it needs to healthy, and we want to eat healthy animals. When cow are fed a lot of grain, like in industrial beef, the food source is not the natural source of food for the cows and it lacks the nutrients the cow needs to stay healthy, thus creating a less nutritious beef.
 
Additionally, because grass-fed cows are eating what they are supposed to be eating, the beef they produce is the most nutrient dense and has the omega-3’s that are supposed to naturally be in the beef. Due to the lack of nutrients in industrial beef, it does not contain the omega-3’s thus creating a nutrient deficient beef.
 
Grass-fed beef is not necessarily the same as grass-finished beef, so make sure you ask your butcher or the farm you source your beef from to clarify. Ideally you want beef sourced from an animal that grazed on grass its entire life, however there are farms that grain-feed most of the life and then “finish” on grass, or even grass feed most of the life and “grain-finish” to fatten the animal up in the last few months. As mentioned before, 100% grass-fed beef is the most nutrient dense beef and is my preferred choice when eating ground beef, steak, or using bones for broth.
 
Grass-fed beef is loaded with nutrients such as protein, fat, vitamins and minerals.
  • Protein is an essential nutrient and beef is a complete source of all essential amino acids you need. Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
  • Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil. Oleic acid supports brain and nervous system function and support healthy blood sugar regulation [2].
  • Vitamins: B3 (niacin: support healthy blood fat levels and blood sugars ), B6 (supports a healthy immune system), B12 (essential vitamin necessary in red blood cell formation.)
  • Minerals:
  • Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
  • Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
  • Selenium: Supports thyroid health [3] and supports your immune system.
  • Zinc: Essential in digestion, thyroid health, and a healthy immune system.

Chunky Paleo Texas Chili Recipe

This Texas chili is so easy to make you’ll be blown away at the complexity of flavor it develops in such a short time. Honestly, it is all about the chilis, using a variety of dried chilis will give you that depth of flavor you want in a hearty, savory, spicy bite.
 
Texas Chili Topping Ideas:

Equipment Needed

Chopping Block
Chef’s Knife
Small Saucepan
High-speed Blender
Dutch Oven or Large Pot with a lid

The Best Texas Chili Ingredients

Serves 4
2# Grass-Fed Brisket, cut into 1” chunks
2 cups Filtered Water
1-2 Dried Anaheim chilis
1 Dried Chipotle or Morita chili (opt)
1 Yellow Onion, diced
½ Poblano Pepper, finely diced
2-3 Cloves Garlic
1-2 Tbsp Cassava Flour*(opt)
¼ cup Cool Filtered Water*
*Omit for Keto

How to Make The Best Texas Chili

1. In a kettle or small pot, bring 2 cups of water to a rolling boil.
2. Add the dried chilis to a medium bowl and cover with the boiling water, place a smaller plate or bowl on top to submerge the peppers. Soak for 45-60 minutes, or until they are soft.
3. While the chilis are soaking, trim the beef and cut into 1-1.5″ cubes. (I like to render some of the fat trimmings to sear the beef, but that is optional)
4. Render some of the fat trimmings or add 1 Tablespoon of beef tallow to a large Dutch oven or pot.
5. Over high heat, sear the beef on all sides and remove. Do this in batches if needed to prevent the pot from cooling down too much. 
6. Reduce heat to medium-high and add 1 Tablespoon of beef tallow to the pot with the onions, poblano and salt sautéing for 5-7 minutes to soften.
7. Once the dried peppers have softened, remove the stems and any seeds within. Add the peppers, 1 cup of the soaking water and the garlic to a high speed blender and blend on high for 60 seconds until smooth.
8. To the onion and poblano, add the seared beef, pepper purée, bone broth, cumin, and black pepper. Stir, cover, and simmer for 2-hours on low heat.
9. To a small bowl, add the cassava flour and 1/4 cup of cool filtered water, stirring to dissolve. Pour the cassava mixture into the chili and stir well. Bring up to a low simmer and cook uncovered for 1-hour.
10. Top with your favorite toppings!
The Best Texas Chili Recipe Paleo Whole30 Keto

The Best Texas Chili (Paleo, Whole30, Keto)

Prep Time 1 hour
Cook Time 2 hours 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 437 kcal

Ingredients
  

Instructions
 

  • In a kettle or small pot, bring 2 cups of water to a rolling boil.
  • Add the dried chilis to a medium bowl and cover with the boiling water, place a smaller plate or bowl on top to submerge the peppers. Soak for 45-60 minutes, or until they are soft.
  • While the chilis are soaking, trim the beef and cut into 1-1.5" cubes. (I like to render some of the fat trimmings to sear the beef, but that is optional)
  • Render some of the fat trimmings or add 1 Tablespoon of beef tallow to a large Dutch oven or pot.
  • Over high heat, sear the beef on all sides and remove. Do this in batches if needed to prevent the pot from cooling down too much.
  • Reduce heat to medium-high and add 1 Tablespoon of beef tallow to the pot with the onions, poblano and salt sautéing for 5-7 minutes to soften.
  • Once the dried peppers have softened, remove the stems and any seeds within. Add the peppers, 1 cup of the soaking water and the garlic to a high speed blender and blend on high for 60 seconds until smooth.
  • To the onion and poblano, add the seared beef, pepper purée, bone broth, cumin, and black pepper. Stir, cover, and simmer for 2-hours on low heat.
  • To a small bowl, add the cassava flour and 1/4 cup of cool filtered water, stirring to dissolve. Pour the cassava mixture into the chili and stir well. Bring up to a low simmer and cook uncovered for 1-hour.
  • Top with your favorite toppings!

Notes

*Omit for Keto

Nutrition

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Nutrition Facts
The Best Texas Chili (Paleo, Whole30, Keto)
Amount per Serving
Calories
437
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
141
mg
47
%
Sodium
 
2035
mg
88
%
Potassium
 
1026
mg
29
%
Carbohydrates
 
15
g
5
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
53
g
106
%
Vitamin A
 
2621
IU
52
%
Vitamin C
 
19
mg
23
%
Calcium
 
46
mg
5
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy Texas Chili, Gluten Free Texas Chili, Keto Texas Chili, Paleo Texas Chili, Texas Chili, Whole30 Texas Chili
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The Best Texas Chili, Almond Milk & Cookies

FAQs

Q: What are the best cuts of beef to use in a Texas chili?
A: Although I do love brisket for this, you can substitute it for chuck roast, sirloin, round roast, or even short ribs.
Q: Are there any beans in Texas chili?
A: Traditionally, Texas chili consists of just the beef and a rich and peppery/tomato-y broth, however, there are many recipes that call for bean and feel free to add what your like!
Q: What dried peppers are best to use that won’t add a lot of heat to the Texas chili?
A: If spice is not your thing, but you love the smoky flavor for dried chilis try focusing on Anaheim, Choricero, Aji Paprika, or even adding smoked paprika to showcase all the flavor with a lot less spice!
Q: If the chili is too spicy, what is the best way to temper it?
A: If your find your chili a little too spicy there are a few things you can try:
     1. Add acid: lime juice, ACV, lemon juice
     2. Add sweet: honey, maple syrup, or some coconut sugar (sweeteners are not Whole30 approved)
     3. Add a potato or some beans (legumes are not Paleo or Whole30 approved): the starch will absorb                   some of the heat

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2 Comments

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