# No Bean Chili

This Texas-style beef chili has melt-in-your-mouth beef, veggies, and a customizable level of heat. No beans here, just beefy flavor!

- Total time: 90 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 2 pounds diced chuck roast
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 ribs celery
- 2 red bell peppers
- 1 white onion
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 cup beef broth
- 15 ounce can undrained diced tomatoes
- 7 ounce can undrained diced green chilies
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- cilantro
- sour cream
- shredded cheese
- tortilla chips

## Instructions

1. Season 2 pounds of diced chuck roast with 1 teaspoon of salt.
2. Dust the seasoned beef with 3 tablespoons of cornstarch.
3. Heat 2 tablespoons of olive oil in a 6-quart pot over medium-high heat.
4. Add the seasoned beef to the pot and sear, stirring occasionally until browned.
5. Dice 2 ribs of celery.
6. Dice 2 red bell peppers.
7. Dice 1 white onion.
8. Add the diced onion, red bell peppers, and celery to the pot with the beef and cook until slightly soft, about 5 minutes.
9. Add 2 tablespoons of tomato paste to the pot.
10. Add 2 teaspoons of minced garlic to the pot.
11. Add 1 tablespoon of chili powder to the pot.
12. Add 2 teaspoons of paprika to the pot.
13. Add 2 teaspoons of ground cumin to the pot.
14. Mix all spices and tomato paste into the beef and vegetables, and let it toast for about 2 minutes.
15. Pour in 1 cup of beef broth.
16. Add an undrained 15-ounce can of diced tomatoes.
17. Add an undrained 7-ounce can of diced green chilies.
18. Add 2 tablespoons of Worcestershire sauce.
19. Stir the ingredients together and bring the mixture to a simmer.
20. Cover the pot with a lid, reduce the heat to low, and let it simmer for 90 minutes until the stew meat is fall-apart tender.
21. Check on it every once in a while and give it an occasional stir so nothing sticks to the bottom.
22. Once the beef is tender, turn off the heat.
23. Squeeze in 2 tablespoons of lime juice.
24. Serve the chili hot, topped with cilantro, sour cream, shredded cheese, and tortilla chips.

## Equipment

- pot
- tongs
- cutting board
- knife
- spatula

## Tips

- You can buy the chuck roast and dice it yourself, or buy it pre-diced as beef stew meat for convenience.
- The combination of onion, bell peppers, and celery is a nod to the Cajun Trinity, building layers of flavor for the chili.
- Add lime juice at the very end for a blast of umami flavor.
- Serve hot and top with your favorite toppings like cilantro, sour cream, shredded cheese, and tortilla chips.

## Source

- Original video: https://www.facebook.com/share/v/19tzUpZjgu/
- Recipe page: https://www.cliprecipe.com/recipe/985cf049-d124-4f69-90de-2ba641ce8116
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt