No-bean Chili Recipe

Name: No-bean Chili Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Ingredients: 2 lbs of chuck roast; Salt and pepper, for seasoning; 3 Tbsp of Primal Kitchen Avocado Oil; 1 diced yellow onion; 1 diced green bell pepper; 1 diced red bell pepper; 1 minced jalapeño; 1 Tbsp of minced garlic; ⅓ cup of Primal Kitchen Spicy Ketchup; 1 can of diced tomatoes; 2 cups of beef bone broth; 2 Tbsp of gelatin; 1 Tbsp chili powder; 1 tsp of cumin; 1 tsp salt; 3 squares 85% or above dark chocolate

December 28, 2021

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There's so much to love about this chili recipe. First is the rich, deep flavor that comes a blend of spices, veggies, and Primal Kitchen Spicy Ketchup (the secret ingredient). Then there's the fact that it's made with chuck roast instead of ground beef, which makes for meatier forkfuls of chili goodness. And let's not forget that it's totally keto-friendly, if that's your thing, since it's made without beans.

This chuck roast chili is perfect for camping trips, game-day, or anytime you need a warm, savory dish to feed a few folks. Serve it over a baked potato or alongside a green salad for a downright perfect meal.

No-bean Chili Recipe

Rated 3.6 stars by 33 users

Servings

Prep Time

20 minutes

Cook Time

2 hours

Calories

386

With tender, slow-cooked chuck roast, an aromatic array of peppers and spices, and a touch of dark chocolate, this decadent, delicious chili will become a family favorite!

Author:

Primal Kitchen

Ingredients

2 lbs of chuck roast
Salt and pepper, for seasoning
3 Tbsp of Primal Kitchen Avocado Oil
1 diced yellow onion
1 diced green bell pepper
1 diced red bell pepper
1 minced jalapeño
1 Tbsp of minced garlic
⅓ cup of Primal Kitchen Spicy Ketchup
1 can of diced tomatoes
2 cups of beef bone broth
2 Tbsp of gelatin
1 Tbsp chili powder
1 tsp of cumin
1 tsp salt

Optional ingredient:

3 squares 85% or above dark chocolate

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Directions

Use a dutch oven or tall, heavy pot for this recipe. Cut the chuck roast into bite-sized pieces, then pat it dry and season with salt and pepper.
Add the meat and avocado oil to the pot, and cook until browned on all sides.
Add the diced onion and peppers, stirring to combine, and let the onion begin to cook down. Add the jalapeño, garlic, and ketchup.
Continuing to stir, add the tomatoes and beef bone broth. If you’re using store-bought broth, add gelatin to mimic homemade bone broth thickness. Add chili powder, cumin, and salt, and mix well to combine.
Bring the chili to a boil, then reduce to a simmer and cover. Allow the chili to cook for about 2 hours or until the steak becomes soft and tender.
Then turn up the heat to reduce the excess liquid. This may take up to another hour.
To add a “molé” taste to the chili, add 85% or above dark chocolate. Top with cilantro and a slice of lime.