No Bean Chili

Instructions

Cut 2 pounds beef chuck roast into 1-inch cubes and season with 1 teaspoon salt and dust with 3 tablespoons cornstarch. Dice 1 medium white onion, 2 medium red bell pepper, and slice 2 medium celery ribs. Set aside.

Heat 2 tablespoons olive oil in a large 6-quart Dutch oven or pot over medium-high heat. Add the seasoned beef and sear for about 5 minutes, until all sides are browned, stirring frequently.

Add the diced onion, red bell peppers, and sliced celery to the pot. Cook for 5 minutes until vegetables just start to soften. Add 2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 tablespoon chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika. Stir and let toast 2 minutes.

Pour in 1 cup beef broth, 1 (15 ounce can) diced tomatoes, 1 (7 ounce can) diced green chiles, and 2 tablespoons Worcestershire sauce. Bring to a simmer.

Reduce the heat to low, cover, and let simmer 90 minutes, stirring occasionally, until beef is tender.

Stir in 2 tablespoons lime juice just before serving.

Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.

Main Dish