Chili Recipe No Tomato Sauce: Hearty Beef Stew Alternative

This hearty beef chili skips traditional tomato sauce, using beef broth and chipotle peppers instead. The result is a rich, smoky flavor that’s perfect for those looking for a twist on the classic recipe.

With simple ingredients and straightforward instructions, you’ll have a satisfying meal ready in under an hour. Let’s get started!

Ingredients for Chili Recipe No Tomato Sauce

Gather these quality ingredients for a rich, smoky chili in under an hour.

The beef chuck gives this chili its tender texture—sirloin stays too firm. Most grocery stores have pre-cubed beef or you can buy a whole roast and cube it yourself. Look for good marbling for the best flavor. I usually grab mine from Costco when I’m doing a big batch.

No chipotle peppers? Smoked paprika plus jalapeño gets you close. For a deeper flavor, toast your cumin seeds before grinding. If you prefer less heat, start with 2 chipotle peppers and add more to taste. The beef broth can be low-sodium—you can always add more salt later.

This chili reheats beautifully and tastes even better the next day. It keeps for 4-5 days in the fridge and freezes well for 3 months. I portion it into containers so lunches are sorted for the week.

Step-by-Step Instructions for Chili Recipe No Tomato Sauce

Follow this method to create a rich, beefy chili without tomato sauce, perfect for a hearty meal.

Step 1: Brown the Beef Chuck Roast

Heat a large Dutch oven over medium-high heat. Add the 1.5 lb Beef Chuck Roast cubes in batches to avoid overcrowding, browning on all sides for 5-7 minutes per batch. Remove the browned beef from the pot and set it aside. This step creates a deep, caramelized crust on the beef that enhances the overall flavor of the chili.

Ensure the pot remains hot between batches by adjusting the heat as needed. If the pot gets too dry, add a small amount of the 2 cups Beef Broth to deglaze, scraping up any browned bits from the bottom.

Step 2: Sauté the Onion and Garlic

Reduce the heat to medium and add the 1 whole Onion, diced, to the pot. Cook for 8-10 minutes, stirring occasionally, until the onion is softened and translucent. Add the 4 cloves Garlic Cloves, minced, and cook for an additional 1 minute, stirring constantly to prevent burning. The onion and garlic will add depth and complexity to the chili.

Stir frequently during the last minute to ensure the garlic cooks evenly and doesn’t develop bitter flavors.

Step 3: Add Spices and Chipotle Peppers

Stir in the 2 tbsp Chili Powder, 1 tsp Ground Cumin, 1 tsp Dried Oregano, 0.5 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1-2 minutes until the spices are fragrant. Add the 4 whole Chipotle Peppers in Adobo Sauce, chopped with their sauce, and stir to combine. This spice blend will give the chili its characteristic flavor and heat.

Be cautious when handling the chipotle peppers, as they can be quite spicy. If you prefer a milder chili, you can reduce the number of peppers or omit them altogether.

Step 4: Simmer the Chili

Add the browned beef back to the pot along with the 2 cups Beef Broth and 1 tbsp Brown Sugar. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours or until the beef is tender. The slow cooking process will break down the connective tissues in the beef, making it tender and flavorful.

Check the chili periodically to ensure it’s not too thick or too thin, adjusting the seasoning as needed. If it becomes too thick, you can add a bit more Beef Broth to achieve the desired consistency.

Step 5: Serve and Enjoy

Once the chili is ready, taste and adjust the seasoning if necessary. Serve hot, garnished with your choice of toppings such as chopped fresh cilantro, diced onions, or shredded cheese. This chili is perfect for a comforting meal on a cold day.

For the best flavor, let the chili rest for 10-15 minutes before serving to allow the flavors to meld together.

Wine and Beer Pairings for This Recipe

Wine Pairing Options

For this beef-based chili without tomato sauce, you’ll want wines that complement its rich, smoky flavors. A Syrah/Shiraz works beautifully with its dark fruit notes and peppery undertones. The wine’s full body stands up to the chili’s bold flavors. 🍷

Beer Pairing Suggestions

If you prefer beer, a robust porter or stout pairs wonderfully with this chili. The beer’s roasted malt flavors enhance the dish’s depth while its moderate bitterness cuts through the richness. Look for brews with chocolate or coffee notes for the best match. For a lighter option, a crisp amber ale provides a nice balance. 🍺

Why These Pairings Work

The key to these pairings is matching the intensity of the chili. Both Syrah and dark beers have enough character to stand up to the bold, smoky flavors without getting lost. The spiciness from chipotle peppers is tempered by the smooth, rich texture of these beverages, creating a harmonious balance.

Alternative Options

If you prefer white wine, a full-bodied Viognier can work with its rich texture and subtle spice notes. For beer enthusiasts, a hoppy IPA can be an interesting contrast, though it might emphasize the heat. Experiment with different varieties to find your perfect match.

Serving Tips

When serving, consider the temperature of your beverage. Chilled beer helps tame the heat, while slightly warmed wine (around 55-60°F) brings out its full flavor profile. Let guests choose between wine and beer to suit their preferences.