As you know.. Texas red does not have beans. Texans believe if a chili has beans.. then it isn't chili! I have modified this recipe to be low carb and it's great!

10 servings

4 lbs good stew meat/chuck roast, cubed finely, or good chili-cut meat
15 oz lowest carb tomato sauce you can find. (Ours is 25 grams per can)
3 oz lowest carb tomato paste you can find (ours is 12 grams per 3 oz)
1 ½ cup of beef broth, or water
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoons red chiles ground
2 teaspoons of chopped fresh garlic or two cloves
1 tablespoon salt
2 tablespoons paprika
2 tablespoons dried parsley
½ teaspoon mexican oregano
oil or bacon grease

(add one large onion (14 grams carbs) if desired)

Heat about 2 tablespoons oil or bacon grease in a large pot with onion if using, then add meat, chili powders, cumin, garlic, and red chiles. Stir and brown until all of the meat is very thoroughly brown.. about 30 minutes.

Add paprika and oregano then stir well. Add tomato sauce, paste and the rest of the seasonings as well as the broth. Stir well, bring back to boil then turn to a simmer and simmer for 2-3 hours, stirring occasionally.

Total Carb count for the entire 10 servings without onion - 27 grams
with onion - 41 grams.

Each serving is just under 3 grams carbs without onion, just over 4 grams of carbs with. Serve with a little full fat sour cream if you have the carbs to spare, and some grated cheddar. You can also add half a jalapeno if you like it spicy.

Enjoy.