Description
This hearty, bold, and comforting chili is packed with tender chunks of beef, a medley of vegetables, and smoky spices — all slow-cooked to perfection. It’s rich, thick, and loaded with flavor, making it the perfect no-bean chili for cozy nights or game day.
Ingredients
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2 pounds beef chuck roast, cut into ½-inch cubes
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1 medium white onion, diced
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2 medium red bell peppers, diced
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2 large carrots, diced
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2 celery ribs, sliced
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2 tablespoons Worcestershire sauce
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1 cup beef broth
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1 (15-ounce) can diced tomatoes
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1 (7-ounce) can diced green chiles
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2 tablespoons tomato paste
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1 tablespoon chili powder
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2 teaspoons ground cumin
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2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon salt
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2 tablespoons cornstarch
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2 tablespoons lime juice
Optional Toppings:
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½ cup shredded cheddar cheese
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½ cup sour cream
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¼ cup chopped fresh cilantro
Instructions
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In a large skillet, sear the beef chunks until browned on all sides. Transfer to a slow cooker.
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In the same pan, sauté the onion, bell peppers, carrots, and celery for 5–6 minutes until softened.
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Add the sautéed vegetables to the slow cooker, followed by Worcestershire sauce, beef broth, diced tomatoes, green chiles, tomato paste, and all spices. Stir well to combine.
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Cover and cook on low for 6–8 hours, or until beef is tender and flavors are well developed.
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Mix cornstarch with 2 tablespoons of water to create a slurry. Stir into the chili, then cook for an additional 30 minutes on high to thicken.
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Stir in lime juice just before serving.
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Serve with your favorite toppings!
Notes
For more heat, add a diced jalapeño or a pinch of cayenne.
Chili thickens as it sits, and it’s even better the next day.
Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex