Photo: No Bean Beef Chili Recipe
Ingredients
- 2 tablespoons canola oil
- 1 (3 pound) beef chuck roast, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 medium onions, chopped
- 1 small jalapeno, chopped
- 1 tablespoon plus 1 teaspoon chile powder, divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped garlic
- 1 (28-ounce) can chopped tomatoes, strained, juice reserved
- 1/2 cup sour cream
- 1 teaspoon lime juice
- 1 teaspoon hot sauce
- Special equipment: slow cooker
Directions
Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.
Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By Fabiola Dow
on November 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is very tasty, Thanks to the reviews I was reading I added the entire jalapeno and only half of the seeds because I do not like too spicy food, and I cut two small onions in very small pieces same with the garlic so my kid will not notice she is eating onions and garlic, I put in on low at 5pm and at 8pm I did not like the flavor,I had to go to sleep so I added 1 cup of water and my husband turned off at 5am, leaving it 12 hours cooking was good, this is the best no bean chili recipe and the sour cream is awesome, this goes great with saltine crackers and corn tortillas! I will make this recipe again soon!!
By KSUCATS449
on November 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The sour cream topper was great. the Stew was not a chili. Adding some tomato paste and such to make a thick hearty chili would have made it great. 2 onions are a lot and I would up the amount of chili power or something to increase the taste and heat.
By htrueo
on October 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm definitely no chef but our church is having a chili cook-off so I thought I'd try it. This recipe looked simple enough. It seemed that 1 28 oz can of Tomatoes wasn't enough. It wasn't soupy like chili I'd had in the past. It was more like seasoned beef. Maybe I'll try to save it by adding more tomatoes or putting it on a tortilla and calling it a taco.
Read all 16 reviews