Chilli Recipe No Tomatoes: Hearty Beef Stew Alternative

I’m sharing a unique twist on traditional chilli by replacing tomatoes with roasted red peppers, creating a hearty beef stew alternative that’s just as flavorful. This tomato-free version is perfect for those looking for a different take on the classic dish.

The result is a rich, slightly sweet chilli that’s ready in under an hour. With simple ingredients and straightforward instructions, you’ll have a satisfying meal that’s sure to become a new favorite.

Ingredients for Chilli Recipe No Tomatoes

Simple, hearty ingredients come together in under an hour for a satisfying meal.

The beef chuck gives this chilli its tender texture—sirloin stays too firm. Most grocery stores have pre-cubed beef, or you can buy a whole chuck 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 red bell peppers? Roasted Anaheim peppers are a great substitute. For an extra kick, add more cayenne pepper to taste. If you prefer a milder chilli, reduce the chili powder or omit the cayenne. You can also use beef stock instead of broth for a richer flavor.

This chilli reheats beautifully and tastes even better the next day. It keeps for 4-5 days in the fridge and freezes well for up to 3 months. I portion it into containers for easy lunches throughout the week.

Step-by-Step Instructions for Chilli Recipe No Tomatoes

Let’s create this hearty beef stew alternative together – easy, flavorful, and tomato-free.

Step 1: Prepare the Beef and Roast the Peppers

Start by cutting the 1.5 lb Beef Chuck Roast into 1-inch cubes. I like to leave the meat at room temperature for 30 minutes before cutting to make the process smoother. While you’re preparing the beef, preheat your broiler to get the 3 whole Red Bell Peppers ready for roasting.

Place the peppers on a baking sheet and broil, turning every 2-3 minutes, until the skin is charred on all sides. This should take about 10-12 minutes total. Once charred, remove them from the heat and let them cool in a covered bowl for 5 minutes – the steam will help loosen the skin.

Step 2: Sear the Beef and Soften the Onion

Heat a large Dutch oven over medium-high heat. Add a couple of tablespoons of oil (I use the same pot later, so don’t worry about measuring) and sear the beef cubes in batches until they’re browned on all sides, about 5 minutes per batch. Remove the browned beef from the pot and set it aside.

Reduce the heat to medium and add the 1 whole Onion, diced. Cook for 8-10 minutes, stirring occasionally, until it’s softened and lightly browned. The onion will add a natural sweetness that balances the dish’s heat.

Step 3: Build the Flavor Base

Add the 4 cloves of minced Garlic Cloves to the pot with the onion and cook for 1 minute until fragrant. Be careful not to burn the garlic – it can go from perfect to bitter quickly. Stir in the 2 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tbsp Paprika, and 0.5 tsp Cayenne Pepper. Cook for 1-2 minutes until the spices are fragrant.

This spice mixture is the heart of your chilli’s flavor. I like to toast the cumin before grinding it for extra depth, but you can use pre-ground if that’s what you have on hand.

Step 4: Combine Ingredients and Simmer

Add the browned beef back into the pot along with the roasted and chopped 3 whole Red Bell Peppers, 2 cups Beef Broth, 1 tbsp Brown Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir everything together, then bring the mixture to a simmer.

Once simmering, cover the pot and transfer it to a preheated oven at 300°F. Let it cook for 2-2.5 hours until the beef is tender and the flavors have melded together. The slow cooking process is what makes this chilli so rich and satisfying.

Step 5: Finish and Serve

Remove the pot from the oven and let it cool slightly. Taste and adjust the seasoning as needed – you might want to add more salt, pepper, or chili powder to taste. Serve hot, garnished with your choice of toppings such as chopped fresh cilantro, diced onions, or a dollop of sour cream.

This chilli recipe serves 4 people generously. You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze it for later use. The flavors actually improve with time, making it a great make-ahead meal.

Best Sauces and Condiments for chilli recipe no tomatoes

Perfect Sauce Enhancements

For this tomato-free chilli, I love adding a splash of Worcestershire sauce to deepen the umami flavor. Start with 1-2 tablespoons and adjust to taste. The savory complexity it adds is amazing. You can also try hot sauce like Frank’s RedHot for an extra kick. 🔥

Condiment Pairings

A dollop of sour cream or Greek yogurt provides a cooling contrast to the rich chilli. I like to add a sprinkle of chopped fresh cilantro or scallions for freshness. For some crunch, try crushed tortilla chips or diced onions. These toppings add texture and brightness.

Regional Variations

For a Tex-Mex twist, add some diced jalapeños or green chilies to the pot. If you prefer a more Southwestern flavor, stir in some chopped fresh cilantro and a squeeze of lime juice just before serving. These additions give the chilli a fresh, vibrant taste. 🌶️

Flavor Enhancers

To boost the flavor, I recommend adding a bit of smoked paprika or liquid smoke. These ingredients add a smoky depth that complements the roasted red peppers beautifully. Start with ½ teaspoon and adjust to your liking. The result is a richer, more complex chilli.

Serving Suggestions

Serve this chilli over cooked rice, mashed potatoes, or with some crusty bread to soak up the flavorful broth. You can also try it with cornbread for a classic comfort food combination. These sides help make the meal more filling and satisfying.

Frequently Asked Questions