Photo: Beanless Beef Chili Recipe
Ingredients
- 2 tbsp. canola oil
- 1 (2 1/2-pound) beef chuck roast, cut into 1/2-inch cubes
- 2 medium chopped yellow onions
- 1 tbsp. chili powder
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cinnamon
- 1 small chopped jalapeno pepper
- 1 tbsp. chopped garlic
- 1 (28-ounce) can chopped tomatoes
- 1 cup beef broth
- Kosher salt, to taste
- Black pepper, to taste
SPICED SOUR CREAM:
- 1/2 cup sour cream
- 1 tsp. chili powder
- 1 tsp. lime juice
- 1 tsp. hot sauce
- 2 scallions
- 2 tbsp. chopped fresh cilantro
Directions
Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.
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By DankTurtle
Fort Hood, TX
on January 16, 2013
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One of the best dishes I've made. I added some extra peppers (bell peppers, habanero, sweet peppers and I thought it might turn out a little too hot, but after adding some delicious spicy sour cream it mellowed it out perfectly. I highly recommend - Also the store was out of chunk been, so I used rib-eye and cut it into cubes myself.
By onenjen
on November 13, 2012
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This was more soup than chili, as there was nothing to thicken it up. It was overwhelmingly spicy and ultimately we ended up throwing it out. So disappointed after more than 30 minutes of prep.
By denisue_10509007
Puyallup, WA
on March 23, 2012
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The chili is delicious! The cinnamon was the stand out ingredient, giving the chili just the right hint of sweetness but certainly not overwhelming. I used canned nacho jalapeño slices and just guessed on the quantity. the jalapenos lost a bit of heat but not too much. I used plain sour cream and topped it off with cheddar cheese. I will definitely make it again but maybe make a double batch even though one batch makes plenty!!!
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