Clint’s Elite Texas Chili

Clint’s Elite Texas Chili

Elite Texas Chili by Elite Training Facility

Clint's Elite Texas Chili

Servings: 10
Calories: 245kcal
Author: Elite Training Facility


  • 2.2 lb Flank Steak
  • 1 Large Onion
  • 3 Cloves Garlic
  • 250 mL Beef Broth or 2 tsp Better Than Bouillon in 250mL water
  • 600 mL Strained Italian Tomatoes
  • 5 g Dion Smoked Sweet Paprika
  • 1 tsp Ground Cumin Seeds
  • 8 g Mexican Chili Powder (add more to taste)
  • Fresh Habaneros (to taste)
  • 2 Mr. Tortilla 1 carb tortillas


  • Cut Flank Steak into small cubes.
  • Mince/Chop or Puree Onion and garlic and sauté on low to medium heat until transparent.
  • Using gloves, mince Habaneros. Add sparingly, at first – you can always add more.
  • Add all ingredients into a slow cooker or oven safe pot.
  • Cook in oven at 250 F until meat is tender OR set slow cooker to low and cook until meat is tender.
  • For Tortilla wedges:
    Cut 2 Mr. Tortilla 1 carb tortillas into wedges. *
    Spray lightly with cooking oil on one side only. Broil in oven (or toaster oven) on high until crispy on both sides.
  • Serve chili in a bowl with Mr. Tortilla wedges on side. *


Mr. Tortilla 1 carb tortilla wraps are available for purchase at the Elite Training Facility


Serving: 120g | Calories: 245kcal | Carbohydrates: 6.9g | Protein: 31.3g | Fat: 7.1g
Tried this recipe?Let us know how it was!

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