Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

Posted in Entrees, Slow Cooking Tagged with: , , ,
2 comments on “Low Carb Texas Chili
  1. SusieQ says:

    I have made this Texas Chile for my family many times. Each time it is a huge hit! Hardly any leftovers! Thanks!

  2. J says:

    I have been using this recipe for years. I lost the magazine I had it in, but found it on this website. This is the best chili I’ve ever had. I add onions and stew tomatoes to it and I cook it for close to 24 hours on low. You can eat it after 8 hours on low or 4 hours on high, but it has the consistency of stew. To get a gooooood chili like consistency it needs more time.

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