Spicy Beanless Chili

Spicy Beanless Chili (Primal)This is one of my new favorite recipes.

It has successfully gotten me through my first week of the 21-Day Sugar Detox. Really, it was the perfect meal that was so versatile that I ate it every single day by changing it up a bit. I ate it with Grain-Free Yuca Cheese Rolls, then I ate it over steamed broccoli, then I ate it as a chili mofongo (green plantains & bacon), and then I spiced up my morning omelet with it. Success. I was almost sick of it the last day, but now 2 days later as I’m typing this up I’m already itching to make another batch.

Speaking of itching (and burning) DO NOT touch hot chiles and then touch your genitals afterwards. Not good. Oh, my poor boyfriend. This time around I remembered to wear protective gloves so at least I wasn’t in pain like him the rest of the night.

My first week of the detox went really well until day 8 hit. I was at work and one of my customers said his regular Coke tasted like Diet Coke, so automatically I went back to investigate it- by sticking a straw and taste-testing the Coke & Diet Coke. Bad idea. I didn’t think anything of it that day but then the next day I woke up with severe sugar cravings. It was like day 3 (the worst of my detox) all over again. Almost so that I was thinking of pulling a guns-blazing “F*UCK IT” move by gorging myself on Haagen Dazs. That was the same day my coworker brought me my favorite cheat meal, gourmet Mojo donuts. Which of course I refused to eat. Ugh.

Anyway, I feel much better today. Thank God.

So is anyone else having issues with the 21DSD, or are you guys passing with flying colors? Leave a comment with your day/progress!

Spicy Beanless Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 3 hours

Yield: 10 servings

Spicy Beanless Chili


  • ¼ cup rendered bacon grease
  • 3 pound chuck roast, cubed
  • 5 New Mexican green or red chiles, steemed, seeded, and chopped
  • 5 cloves garlic, peeled and crushed
  • 3 large jalapeno peppers, stemmed, seeded, and chopped
  • 1 large white onion, chopped
  • 4 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp oregano
  • 3 tsp salt
  • 1 tsp ground pepper
  • 2 (15 oz) cans crushed tomatoes
  • 3 chipotle chiles in adobo sauce, chopped
  • 4-5 cups beef stock
  • 3-6 tbsp masa harina (or coconut flour)


  1. In a large stock pot over high heat, heat the bacon grease and sear the cubed meat until browned on all sides.
  2. Lower the heat the medium-high. Add the chiles, garlic, jalapenos, onion, and chili powder- stirring constantly for about 5 minutes until they get slightly soft.
  3. Add the cumin, oregano, salt, and ground pepper- stirring for another 30 seconds.
  4. Add the two cans of crushed tomatoes to deglaze the pan, stirring for about 1 minute. Then add the chipotles in adobo sauce and 4 cups of beef stock and bring them to a boil.
  5. Reduce the heat to a simmer and cook partly covered for 3-4 hours until the meat is tender and the chili liquid reduces slightly. If it becomes too dry add more beef stock. Once the meat is tender, add 1 tablespoon of masa harina (or coconut flour) at a time to thicken the chili. Stir and let the flour absorb before adding another tablespoon until you get a nice consistency.
  6. Serve with Grain-Free Yuca Cheese Rolls.


When chopping peppers, it is best to use protective gloves and refrain from touching your eyes. This crap BURNS! So make sure you clean each surface that came into contact with the hot peppers. Don’t say I didn’t warn you…



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