Warm up with this hearty, Whole30-friendly Texas-Style Chili that’s packed with bold flavors and plenty of protein! Perfect for feeding a crowd, this chili combines tender ground beef, smoky spices, and fire-roasted tomatoes for a rich and satisfying dish. Customize the consistency with beef broth, and enjoy a thick, robust chili with a quick cornstarch or arrowroot powder addition.
Whether you’re sticking to Whole30 or simply craving a comforting bowl of chili, this recipe delivers on flavor without the beans, making it a low-carb, high-protein favorite. Serve it up for game day, meal prep, or cozy family dinners!
Serving Size
12
Macros
Chili KCAL 441 – Protein 40g – Carbs 9.2g – Fat 24.6g
Ingredients
- 3-4lbs ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 tbsp garlic
- (2) 15oz fire-roasted diced tomatoes, drained
- 7oz diced green chilis
- 8oz tomato sauce
- 6oz tomato paste
- 1- 2 cups beef broth
- 1/4 cup ancho chili powder
- 2 tbsp brown sugar (omit for whole30)
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tsp salt
- 2 tsp oregano
- 2 tsp Worcestershire sauce (omit for whole30)
- *2 tsp cornstarch or arrowroot powder (optional)
Instructions
- In a large pot or Dutch oven, brown the beef with onions and bell peppers
- Add the remaining ingredients to the mixture, using the beef broth to thin the chili to your desired consistency
- Simmer with the lid on for 30-45 minutes before serving
- you can add the cornstarch/ arrowroot powder to thicken by whisking it into the chili and allowing it to simmer for around 20 minutes
