Description
This hearty No Bean Chili recipe features tender beef chuck roast simmered with aromatic spices, vegetables, and a rich tomato base, creating a flavorful chili without beans. Perfect for those avoiding legumes or seeking a low-carb twist on classic chili.
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 2 pounds of beef chuck roast into 1-inch cubes. Season evenly with 1 teaspoon salt and dust with 3 tablespoons cornstarch. Dice 1 medium white onion, 2 medium red bell peppers, and slice 2 medium celery ribs. Set aside.
- Sear the beef: Heat 2 tablespoons olive oil in a large 6-quart Dutch oven or pot over medium-high heat. Add the seasoned beef cubes and sear for about 5 minutes, stirring frequently, until all sides are browned.
- Sauté vegetables and spices: Add the diced onion, red bell peppers, and celery to the pot. Cook for 5 minutes until the vegetables start to soften. Stir in 2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 tablespoon chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika. Let the spices toast for 2 minutes while stirring.
- Add liquids and simmer: Pour in 1 cup beef broth, 1 can (15 ounces) diced tomatoes (undrained), 1 can (7 ounces) diced green chiles, and 2 tablespoons Worcestershire sauce. Bring the mixture to a gentle simmer.
- Cook until tender: Reduce the heat to low, cover the pot, and let it simmer for 90 minutes, stirring occasionally, until the beef is tender and flavors meld.
- Finish with lime juice: Stir in 2 tablespoons lime juice just before serving to add brightness.
- Serve with toppings: Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped fresh cilantro as desired.
Notes
- Using cornstarch helps thicken the chili and gives the beef a nice crust during searing.
- Adjust chili powder and paprika to your preferred spice level for milder or spicier chili.
- If you prefer extra thickness, simmer uncovered for the last 15 minutes to reduce liquid.
- For a lower fat version, use lean beef stew meat or trim excess fat before cooking.
- Fresh lime juice brightens the flavor; do not skip this step.
- This chili can be made in advance and tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 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: 90 mg
