Print

Best No-Bean Chili for a Crowd: Easy Stovetop Recipe

no-bean chili for a crowd - featured image
Print Recipe

This no-bean chili is rich, beefy, and completely satisfying, with layers of deep chili flavor that only get better the next day. Perfect for feeding a crowd at game day parties, potlucks, or family reunions.

Ingredients

Scale
  • 4 pounds beef chuck roast, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 2 large yellow onions, diced (about 3 cups)
  • 8 cloves garlic, minced
  • 2 jalapeño peppers, seeded and finely diced
  • 1 large green bell pepper, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup beef broth, low sodium
  • 2 tablespoons tomato paste
  • 4 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper, freshly ground
  • 2 teaspoons salt, plus more to taste
  • 2 tablespoons masa harina
  • 1/4 cup warm water
  • Juice of 1 lime
  • Optional garnishes: shredded cheddar cheese, diced white onion, fresh cilantro, sour cream, pickled jalapeños

Instructions

  1. Prep the beef: Pat the chuck roast dry with paper towels. Cut the meat into 1/2-inch cubes, trimming off any large pieces of fat. Season the cubes generously with salt and pepper.
  2. Brown the meat in batches: Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until shimmering. Add a single layer of beef cubes and let them sit undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other sides. Transfer to a bowl and repeat with remaining beef, adding more oil as needed.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil, then add the diced onions. Cook for 5 minutes, scraping up browned bits, until onions are soft and translucent. Add garlic, jalapeños, and bell pepper, and cook for another 3 minutes until fragrant.
  4. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, and black pepper. Stir constantly for 1-2 minutes until the spices smell toasty.
  5. Build the sauce: Return the browned beef and any accumulated juices to the pot. Add tomato paste and stir, cooking for about 1 minute. Pour in crushed tomatoes, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pot.
  6. Simmer the chili: Bring to a gentle boil, then reduce heat to low. Cover the pot with the lid slightly ajar and simmer for 1 hour. Remove the lid and continue simmering for another 30 minutes, stirring occasionally.
  7. Thicken with masa harina: In a small bowl, whisk together masa harina and warm water until smooth. Stir this slurry into the chili and let it simmer for 5-10 minutes until thickened.
  8. Finish and adjust: Remove from heat. Stir in fresh lime juice. Taste and adjust salt and seasoning as needed.

Notes

This chili tastes even better the next day. Make it a day ahead and refrigerate overnight, then reheat slowly on the stovetop. For a smokier flavor, add 2-3 dried ancho chiles during simmering, then blend and stir back in. To adjust heat, start with less cayenne and add more at the end.

Nutrition

Keywords: no-bean chili, chili for a crowd, stovetop chili, beef chili, Texas chili, game day chili, potluck chili

Find it online: https://ovenmila.com/best-no-bean-chili-for-a-crowd-easy-stovetop-recipe/