No Bean Chili

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water with bouillon is cost-effective.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers offer a milder heat, and bell peppers are more affordable.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

Season 2 pounds of diced chuck roast with 1 teaspoon of salt.

Dust the beef with 3 tablespoons of cornstarch.

Heat 2 tablespoons of olive oil in a 6-quart pot over medium-high heat.

Add the seasoned beef to the pot and sear it, stirring occasionally until browned.

Dice 2 ribs of celery, 2 red bell peppers, and 1 white onion.

Add the diced vegetables to the pot with the beef and cook until slightly soft, about 5 minutes.

Stir in 2 tablespoons of tomato paste, 2 teaspoons of minced garlic, 1 tablespoon of chili powder, 2 teaspoons of paprika, and 2 teaspoons of ground cumin.

Mix everything together and let it toast for about 2 minutes to build flavor.

Add 1 cup of beef broth, 1 can of diced tomatoes (undrained), 1 can of diced green chilies (undrained), and 2 tablespoons of Worcestershire sauce to the pot.

Stir to combine and bring the mixture to a simmer.

Cover the pot with a lid, reduce the heat to low, and let it simmer for 90 minutes until the beef is fall-apart tender.

Check on the chili occasionally and stir to prevent sticking.

Once the beef is tender, turn off the heat and squeeze in 2 tablespoons of lime juice just before serving.

If a thicker chili is desired, add crushed tortilla chips to thicken it up before serving.

Cooking Techniques

Equipment Needed

Spice Level: