Description
This hearty No Bean Chili features tender beef chunks simmered with aromatic spices, fresh vegetables, and tangy tomato base, offering a robust and comforting dish without the beans. Perfect for a filling family meal, topped with cheddar cheese, sour cream, and fresh cilantro for extra flavor.
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 and season beef: Cut 2 pounds beef chuck roast into 1-inch cubes. Season evenly with 1 teaspoon salt and dust thoroughly with 3 tablespoons cornstarch. Dice 1 medium white onion, 2 medium red bell peppers, and slice 2 medium celery ribs. Set all aside for cooking.
- 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 nicely browned. This seals in the flavor.
- Sauté vegetables and toast spices: Add the diced onion, red bell peppers, and sliced celery to the pot with the beef. Cook for 5 minutes until the vegetables begin to soften. Stir in 2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 tablespoon chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika. Cook while stirring for an additional 2 minutes to toast the spices and deepen flavors.
- Add liquids and simmer: Pour in 1 cup beef broth, 1 (15 ounce) can diced tomatoes with their juices, 1 (7 ounce) can diced green chiles, and 2 tablespoons Worcestershire sauce. Stir to combine, then bring the mixture to a gentle simmer.
- Cook the chili: Reduce heat to low, cover the pot, and let the chili simmer gently for 90 minutes, stirring occasionally. Cook until the beef is tender and the flavors meld together beautifully.
- Finish with lime juice and serve: Just before serving, stir in 2 tablespoons lime juice to brighten the flavors. Ladle the chili into bowls and top each serving with shredded cheddar cheese, sour cream, and chopped fresh cilantro as desired.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and best results.
- For a thicker chili, allow simmering uncovered for the last 15 minutes to reduce liquid.
- Adjust chili powder and spices to taste depending on preferred heat level.
- Substitute beef broth with vegetable broth for a milder flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
