Hearty Beef Chili Delight
Break free from traditional chili recipes with this hearty beef chili that showcases tender chunks of beef, vibrant vegetables, and a depth of flavor that rivals any pot of beans and tomatoes. This No Beans, No Tomatoes, No Foolin' Chili is perfect for those who appreciate a rich and meaty chili experience. Its robust flavor and delightful consistency prove that chili can be just as satisfying without the usual fillers. Ideal for gatherings or a cozy dinner, this recipe is sure to impress even the most skeptical of chili lovers. Give it a try, and you might discover a new favorite that keeps you coming back for more!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Olive oil
1/4 cup (divided)
Boneless beef chuck roast
3 1/2 lbs (cut into 1-inch pieces and well trimmed)
Onions
2 large (chopped)
Green peppers
2 medium (seeded and chopped)
Fresh jalapeno peppers
2-3 (seeded and minced)
Garlic cloves
2-3 (minced)
Chili powder
1/3 cup
Oregano
1 tablespoon
Ground cumin
2 teaspoons
Salt
1 teaspoon
Beer
1 cup
Yellow cornmeal
3 tablespoons (preferable stone ground)
Instructions
1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2
Add the beef pieces in batches if necessary, cooking until well-browned on all sides, adding more oil as needed. Once browned, transfer the beef to a 4-quart slow cooker.
3
In the same skillet, reduce the heat to medium and add the remaining olive oil.
4
Stir in the chopped onions, green peppers, and minced jalapenos. Sauté for about 7 minutes, or until the onions become softened.
5
Add the chili powder, minced garlic, oregano, cumin, and salt to the vegetables, stirring for 30 seconds to release the spices' aromas.
6
Remove the skillet from heat and carefully pour in the beer, scraping up any browned bits from the bottom of the pan. This adds fantastic flavor to your chili.
7
Transfer the entire vegetable mixture into the slow cooker with the browned beef.
8
Cover the slow cooker and let it cook on LOW for 6-7 hours, or until the beef is fork-tender.
9
After cooking, skim any excess fat from the surface of the chili.
10
To thicken the chili, stir in the yellow cornmeal and cook uncovered for an additional 15 minutes, allowing it to absorb and create a delightful consistency.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Hearty Beef Chili Delight unique?
This recipe is unique because it is a 'No Beans, No Tomatoes' chili that focuses on tender chunks of beef and vibrant vegetables for a rich, meaty experience.
What type of beef is recommended for this recipe?
The recipe calls for 3 1/2 lbs of boneless beef chuck roast, cut into 1-inch pieces and well trimmed.
Does this chili contain beans?
No, this is a bean-free chili recipe designed for those who prefer a meat-centric dish.
Are there any tomatoes in this chili?
No, this recipe specifically excludes tomatoes to provide a different depth of flavor compared to traditional chili.
How many jalapenos should I use?
The recipe suggests using 2 to 3 fresh jalapeno peppers, seeded and minced, depending on your heat preference.
What is the purpose of browning the beef?
Browning the beef in batches ensures it is well-browned on all sides, which adds significant flavor to the final dish.
What kind of oil is used for sautéing?
The recipe uses 1/4 cup of olive oil, divided between browning the meat and sautéing the vegetables.
What vegetables are included in the chili?
The recipe includes 2 large chopped onions, 2 medium green peppers, and 2-3 minced jalapeno peppers.
How long should I sauté the vegetables?
You should sauté the onions, green peppers, and jalapenos for about 7 minutes until the onions become softened.
What spices are used in Hearty Beef Chili Delight?
The seasoning includes chili powder, minced garlic, oregano, ground cumin, and salt.
How much chili powder is needed?
This recipe requires 1/3 cup of chili powder for a robust flavor.
Why is beer added to the skillet?
Beer is used to deglaze the pan, scraping up any browned bits from the bottom to incorporate that flavor into the chili.
What size slow cooker is needed?
A 4-quart slow cooker is recommended for this recipe.
How long does the chili cook in the slow cooker?
The chili should cook on the LOW setting for 6 to 7 hours.
How do I know when the beef is ready?
The beef is ready when it is fork-tender after the slow cooking process.
What should I do with excess fat?
After cooking, you should skim any excess fat from the surface of the chili before serving or thickening.
How is the chili thickened?
The chili is thickened by stirring in 3 tablespoons of yellow cornmeal.
What type of cornmeal is preferred?
Stone-ground yellow cornmeal is preferred for a better consistency.
Do I keep the lid on when thickening with cornmeal?
No, you should cook the chili uncovered for an additional 15 minutes after adding the cornmeal.
Can I adjust the spice level?
Yes, you can adjust the spice by varying the number of jalapenos or the amount of chili powder.
Is this recipe suitable for a crowd?
Yes, it is ideal for gatherings or a cozy dinner and is designed to impress chili lovers.
How much beer is required?
The recipe calls for 1 cup of beer.
What are the main tags for this recipe?
The tags include chili, beef, slow cooker, meat, hearty, comfort food, dinner, and spicy.
How many garlic cloves are used?
The recipe uses 2 to 3 minced garlic cloves.
Is there cumin in this recipe?
Yes, the recipe includes 2 teaspoons of ground cumin.
What is the first step of the instructions?
The first step is to heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
How long do I stir the spices in the skillet?
Stir the spices with the vegetables for 30 seconds to release their aromas before adding the beer.
How large should the beef pieces be?
The beef chuck roast should be cut into 1-inch pieces.
Is this considered comfort food?
Yes, it is tagged as comfort food due to its hearty and rich nature.
Can this be made without a slow cooker?
While this specific recipe is written for a slow cooker, the same ingredients could be simmered on a stove over low heat until the beef is tender.