Texas-Style Meaty Chili (no beans)

Texas Style Meat Chili

Paula Deen’s Kitchen Classics

| hands-on time: 10 minutes
| total time: 2 hours


3 pounds ground beef
1 pound bulk hot pork sausage (or links with casings removed)
3 medium onions, chopped
4 cloves of garlic, minced (or 1 tablespoon pre-minced garlic)
¼ cup chili powder
1 tablespoon ground almond meal
1 tablespoon sugar (you can omit this if you want to be truly paleo)
1 tablespoon dried oregano
1 teaspoon salt
2-28 ounce cans diced tomatoes


1. Combine the ground beef, sausage, onions, and garlic in a dutch oven. Cook over medium heat until the meat is browned; stir the meat to break it up as it cooks. Drain off the pan drippings.

2. Stir in the chili powder, almond meal, sugar, oregano, and salt, and stir well to mix. Cover and simmer for 1 hour, stirring occasionally.

3. Add the tomatoes and simmer for 20 minutes longer.


I use a cast iron skillet to make my chili. It never fails that I always have some food burnt to the skillet. Use a razor blade to scrape off the burnt food and re-season with oil. If you don’t get all the food off, it just adds seasoning to the next dish!

2 Responses to “Texas-Style Meaty Chili (no beans)”

  1. rachel says:

    What does the almond meal do in this recipe? Is it ok to leave it out if I don’t have it?

    • amyselleck says:

      The almond meal acts as a thickener, but honestly, I’ve made it so many times without it and haven’t noticed a difference.

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Beef, Pork, Soups and Stews