Main Course, Sides, Soup

Slow Cooker Beanless Beef Chili

Posted by Celine Kaleta on
INGREDIENTS
  • 2 tbsp. canola oil
  • 1 (2 1/2-pound) beef chuck roast, cut into 1-inch cubes
  • 2 medium chopped yellow onions
  • 1 Bell Pepper (Red or Orange, I do one of each if I double the recipe)
  • 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/diced tomatoes
  • 1 cup beef broth
  • Kosher salt, to taste
  • Black pepper, to taste
SPICY SOUR CREAM
  • 1/2 cup sour cream
  • 1 tsp. chili powder
  • 1 tsp. lime juice
  • 1 tsp. hot sauce (I use Tabasco)
  • 2 scallions
  • 2 tbsp. chopped fresh cilantro
DIRECTIONS
  1. Put a deep heavy-bottomed pot or a large deep sauté pan over medium-high heat and add the oil.
  2. Season beef cubes with salt and pepper. Carefully add to the pot/pan and cook until it is slightly browned, beef does not have to be well done.
  3. Remove the meat to a bowl with a slotted spoon and discard the fat from the pot/pan. Pour half the broth into the pot/pan and scrape up any browned bits.
  4. Pour this into the bowl of a slow cooker. Add the onions and bell pepper and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeño, and garlic.
  5. 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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