Description
This Texas No Beans Chili is a thick and hearty chili recipe bursting with authentic Southwest flavors. Featuring a generous portion of ground beef, fire-roasted tomatoes, and a blend of traditional chili spices, this no-bean chili is perfect for those who love a rich, meaty, and deeply flavored chili without the beans. Ready in just 40 minutes, this recipe is ideal for weeknight dinners and will satisfy your craving for classic Texan comfort food.
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 2 pounds ground beef (you can also use ground turkey)
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, finely diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) diced fire roasted tomatoes, undrained
- 2 cups low sodium beef broth (or 1 cup beer + 1 cup beef broth)
- 1 bay leaf
For Garnish:
- Shredded cheddar cheese
- Seeded and thinly sliced jalapenos
- Sour cream
- Chopped cilantro
Instructions
- Brown the meat: Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef, season with salt and black pepper, and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the aromatics and vegetables: Stir in the diced onion, green bell pepper, and minced garlic. Cook for about 4 minutes until the vegetables are softened and fragrant.
- Mix in the seasonings and tomato paste: Add chili powder, ground cumin, dried oregano, and smoked paprika to the pot. Stir well, then add the tomato paste, combining thoroughly. Cook this mixture for about 3 minutes to deepen the flavors.
- Add the tomatoes and broth: Pour in the fire-roasted diced tomatoes with their juices and the beef broth (or beer and broth combination). Scrape the bottom of the pot to release any browned bits, enhancing the flavor.
- Cook the chili: Add the bay leaf and bring the chili to a steady simmer. Reduce the heat to low and let it simmer for 25 to 30 minutes, stirring occasionally. For longer cooking, you can continue simmering for 3 to 4 hours, adding additional liquid (water or broth) as necessary to maintain consistency.
- Finish: Remove the pot from heat. Take out the bay leaf and taste the chili, adjusting salt and pepper as needed.
- Serve: Ladle the no-bean chili into bowls and garnish with shredded cheddar cheese, sliced jalapenos, sour cream, and chopped cilantro to your preference.
Notes
- You can substitute ground beef with ground turkey for a leaner option.
- If you prefer a spicier chili, include more jalapenos or add cayenne pepper to the seasoning.
- The chili can be cooked longer on low heat for deeper flavor; just ensure to add extra liquid as needed.
- Using fire-roasted tomatoes adds a smoky depth to the chili, but regular diced tomatoes can be used if unavailable.
- This chili freezes well for up to 3 months and reheats nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
