This no bean chili recipe is a meat lover’s dream. Packed with rich flavors from ground beef, spices, and a thick tomato base, this chili skips the beans while keeping all the hearty goodness intact. Whether you’re serving it over rice, with cornbread, or as a topping for nachos, this no bean chili recipe is sure to become a favorite in your home.
Ingredients:
Ingredients for the no bean chili recipe:
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
Execution
Step-by-Step Method for the no bean chili recipe:
- Cook the beef: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up as it cooks. Once fully browned, drain excess fat if necessary.
- Sauté the vegetables: Add the diced onion, garlic, and bell pepper to the pot. Cook for 5-7 minutes, until the vegetables have softened.
- Add the spices: Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for another minute to toast the spices.
- Add the tomatoes and broth: Pour in the tomato sauce, crushed tomatoes, tomato paste, and beef broth. Stir everything together until well combined.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning and serve: Taste the chili and adjust the seasoning if needed. Serve hot, garnished with shredded cheese, sour cream, or fresh cilantro if desired.
Tips:
For the best no bean chili recipe:
- Use high-quality beef: For the best flavor, opt for ground beef with an 80/20 fat ratio to keep the chili rich and flavorful.
- Adjust the heat: If you prefer spicier chili, increase the amount of cayenne pepper or add diced jalapeños to the mix.
- Let it simmer longer: The longer you simmer the chili, the more the flavors meld together. For an even richer flavor, simmer for up to 1.5 hours.
- Make it ahead: Chili often tastes better the next day. Prepare it in advance and store in the refrigerator for even deeper flavors.
FAQs:
- Can I use ground turkey instead of beef? Yes, you can substitute ground turkey for a lighter version of this chili recipe.
- Can I freeze no bean chili? Absolutely! Let the chili cool completely, then store it in an airtight container in the freezer for up to 3 months.
- What can I serve with this chili? No bean chili pairs well with cornbread, tortilla chips, or even baked potatoes. It’s also great over rice or pasta.
- How do I thicken chili? If your chili is too thin, let it simmer uncovered for an additional 15-20 minutes, or stir in a tablespoon of masa harina (corn flour) to thicken it up.
