Description
This hearty No Bean Chili features tender beef chuck roast simmered with aromatic spices, vegetables, and a blend of diced tomatoes and green chiles, creating a bold and flavorful dish perfect for a comforting meal. Topped with cheddar cheese, sour cream, and fresh cilantro, it’s a satisfying chili without the beans.
Ingredients
Scale
Main Ingredients
- 2 pounds beef chuck roast or beef stew meat
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 medium white onion diced
- 2 medium red bell peppers diced
- 2 medium celery ribs sliced
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 cup beef broth
- 1 (15 ounce) can diced tomatoes undrained
- 1 (7 ounce) can diced green chiles
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
Toppings (optional)
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the beef and vegetables: Cut the 2 pounds beef chuck roast into 1-inch cubes. Season the beef with 1 teaspoon salt and dust evenly with 3 tablespoons cornstarch. Dice 1 medium white onion, 2 medium red bell peppers, and slice 2 medium celery ribs. Set aside these prepared ingredients.
- Sear the beef: Heat 2 tablespoons olive oil in a large 6-quart Dutch oven or heavy pot over medium-high heat. Add the seasoned beef cubes and sear for about 5 minutes, stirring frequently until all sides are browned. This will lock in the flavor and develop a rich base for the chili.
- Sauté the vegetables and spices: Add the diced onion, red bell peppers, and sliced celery to the pot with the beef. Cook for 5 minutes or until the vegetables just start to soften. Then stir in 2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 tablespoon chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika. Let the mixture toast and develop flavor for 2 minutes while stirring occasionally.
- Add liquids and simmer: Pour in 1 cup beef broth, 1 (15 ounce) can diced tomatoes with their juice, 1 (7 ounce) can diced green chiles, and 2 tablespoons Worcestershire sauce. Stir to combine and bring the chili to a gentle simmer over medium heat.
- Simmer until tender: Reduce the heat to low, cover the pot, and let the chili simmer for 90 minutes. Stir occasionally during cooking to prevent sticking and ensure even cooking. The beef should become tender and the flavors will meld beautifully.
- Finish with lime juice and serve: Just before serving, stir in 2 tablespoons lime juice to brighten the flavor. Ladle the chili into bowls and garnish with optional shredded cheddar cheese, sour cream, and chopped fresh cilantro for extra richness and freshness.
Notes
- For a spicier chili, increase the amount of chili powder or add a pinch of cayenne pepper.
- Substitute beef broth with vegetable broth for a lighter version.
- If beef is unavailable, you can use ground beef but reduce simmering time to about 45 minutes.
- For thicker chili, allow it to simmer uncovered for the last 15 minutes to reduce the liquid.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
