It’s cold out today and just the thought of a hot bowl of chili makes my toes feel a little warmer. This version of chili uses less of the items that have more carbs while keeping the rich, rustic flavor you expect from a classic chili. I’m lucky enough to be a Texan, born and raised here, and I’m married to a Texan, born and raised here…I’m sayin’ we know a thing or two about chili, AKA Texas Red! Traditionally Texas chili does not have beans in it and since they are added carbs anyway, you won’t find any in this recipe. Trust me, you won’t miss them! I hate when there are big chunks of ground beef in the chili because it means less of the flavors and chili goodness will be in that bite. That’s why I love this Meat Chopper-Upper Thingy (highly technical terminology, try to keep up 😉 ). I love wooden spoons for many things, but this tool is so handy and useful when it comes to breaking up ground beef.
- 2 lbs. Ground Beef
- 10 TBSP or 1 6 oz. can Tomato Paste
- 1/2 Medium Onion (diced)
- 2 Cloves of Garlic (minced)
- 6 TBSP Chili Powder
- 1 TBSP Cumin
- 1 TBSP Onion Powder
- 3-4 Cups Chicken Broth
- 1 tsp sea salt
- Toppings (optional):
- shredded cheddar
- Brown Ground beef in the bottom of a stock pot.
- Push the beef to the outer edges of the pot, leaving a small hole in the middle. Add diced onion and garlic to the "hole" and let cook for 2-3 minutes.
- Add tomato paste and spices and mix well.
- Add 3-4 cups of chicken broth (adjust to your preferred chili thickness).
- Allow to simmer for at least 30 minutes, stirring occassionally.
- Serve with shredded cheese and jalapeños.