Beanless Beef Chili

This meaty slow-cooker chili makes a great weeknight meal.




2 tablespoons canola oil
One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes
2 medium chopped yellow onions
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1 small chopped jalapeno pepper
1 tablespoon chopped garlic
One 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 teaspoon chili powder
1 teaspoon lime juice
1 teaspoon hot sauce
2 scallions
2 tablespoons chopped fresh cilantro



  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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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