Description
This hearty no bean chili features tender chunks of beef chuck roast simmered with a robust blend of spices, vegetables, and tomatoes, delivering classic chili flavors without the beans. Perfect for those who prefer a meaty chili or follow a low-carb diet.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef chuck roast or beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 3 tablespoons cornstarch
Vegetables and Aromatics
- 1 medium white onion, diced
- 2 medium red bell peppers, diced
- 2 medium celery ribs, sliced
- 2 teaspoons minced garlic
Spices and Sauces
- 2 tablespoons tomato paste
- 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 Ingredients: Cut the beef chuck roast into 1-inch cubes. Season the beef with salt and then dust with cornstarch. Dice the onion and red bell peppers and slice the celery ribs. Set these prepared ingredients aside.
- Sear Beef: Heat olive oil in a large 6-quart Dutch oven or similar pot over medium-high heat. Add the seasoned beef and sear for about 5 minutes, stirring frequently until all sides are nicely browned.
- Sauté Vegetables and Toast Spices: Add the diced onion, red bell peppers, and sliced celery to the pot. Cook for 5 minutes until the vegetables begin to soften. Stir in tomato paste, minced garlic, chili powder, ground cumin, and paprika, letting the spices toast for 2 minutes to enhance their flavors.
- Add Liquids and Simmer: Pour in the beef broth, diced tomatoes with their juices, diced green chiles, and Worcestershire sauce. Stir everything together and bring to a simmer over medium heat.
- Simmer Until Tender: Reduce heat to low, cover the pot, and let the chili simmer gently for 90 minutes. Stir occasionally to prevent sticking, cooking until the beef is tender and flavors meld.
- Finish and Serve: Stir in lime juice just before serving for a fresh brightness. Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped cilantro if desired.
Notes
- For a thicker chili, you can increase the cornstarch slightly or simmer uncovered for the last 15 minutes.
- If you prefer spicier chili, add a diced jalapeño or sprinkle in cayenne pepper along with the other spices.
- Use stew meat if chuck roast is not available, both will produce tender results.
- To make this recipe dairy-free, omit the cheese and sour cream toppings or replace with dairy-free alternatives.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
