Easy No-Bean Chili
Looking for a hearty and delicious chili recipe without the beans? This Easy No-Bean Chili is packed with flavor, perfect for a cozy dinner, and sure to become a family favorite. Let’s dive into the details!
Ingredients:
For the chili:
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 white onion, diced
- 1 green pepper, diced
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 tablespoons mild chili powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 ounces tomato paste
- 2 tablespoons cornmeal
- 1 (28-ounce) can chunky tomato puree (or diced tomatoes)
- 2 cups beef stock
For the toppings:
- Sliced scallions
- Sour cream
- Grated cheddar cheese
- Tortilla chips
- Diced avocado
- Diced onion
Directions:
1. Brown the Beef:
In a Dutch oven or heavy-bottomed pot over medium-high heat, add a drizzle of olive oil and then the ground beef. Brown the beef well, breaking it up with a wooden spoon while it cooks. Let the beef cook for 5 to 6 minutes, until it’s lightly browned with no visible pink spots.
2. Add the Onions through Cornmeal:
Add the onions, green peppers, jalapeño, and garlic to the pot and stir. Let the vegetables cook for a few minutes until they soften. Add the cumin, paprika, chili powder, salt, and pepper, and stir together. Finally, add the tomato paste and cornmeal and stir into the mixture. It will seem very dry at this point, but let it cook for a few minutes like that, stirring constantly, to develop some color.
3. Add the Tomatoes and Beef Stock:
Add the chunky tomato puree (or diced tomatoes) and beef stock to the chili. Use the liquid to scrape up any bits stuck to the pan.
4. Simmer the Chili:
Bring the chili to a simmer and turn the heat down to low. Let the chili simmer for at least 10 minutes, but it could simmer for hours if you wanted to. Just keep an eye on it to make sure it has enough liquid and add water if it seems dry.
5. Serve:
Serve the no-bean chili with grated cheddar cheese, sour cream, and fresh scallions. Leftovers can be kept in the fridge for a few days or frozen for up to two months. Reheat chili slowly on the stovetop.
Recipe Notes:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 300 per serving
- Servings: 6
This Easy No-Bean Chili is a perfect dish for those chilly evenings or when you want a comforting meal without the beans. Enjoy it with your favorite toppings, and don’t forget to share your creations!
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Easy No-Bean Chili
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
For the chili:
1 tablespoon olive oil
2 pounds lean ground beef
1 white onion, diced
1 green pepper, diced
1 jalapeño, seeded and diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
2 tablespoons mild chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces tomato paste
2 tablespoons cornmeal
1 (28-ounce) can chunky tomato puree (or diced tomatoes)
2 cups beef stock
For the toppings:
Sliced scallions
Sour cream
Grated cheddar cheese
Tortilla chips
Diced avocado
Diced onion
Instructions
Brown the beef:
In a Dutch oven or heavy-bottomed pot over medium-high heat, add a drizzle of olive oil and then the ground beef. Brown the beef well, breaking it up with a wooden spoon while it cooks.
Let the beef cook for 5 to 6 minutes, until it’s lightly browned. There shouldn’t be any visible pink spots on the beef.
Add the onions through cornmeal:
Add the onions, green peppers, jalapeño, and garlic to the chili and stir. Let the vegetables cook for a few minutes until they soften. Add the cumin, paprika, chili powder, salt and pepper, and stir together.
Finally, add the tomato paste and cornmeal and stir into the mixture. It will seem very dry at this point, but let it cook for a few minutes like that, stirring constantly, to develop some color.
Add the tomatoes and beef stock to the chili:
Use the liquid to scrape up any bits stuck to the pan.
Simmer the chili:
Bring the chili to a simmer and turn heat down to low. Let the chili simmer for at least 10 minutes, but it could simmer for hours at this point if you wanted to. Just keep an eye on it to make sure it has enough liquid and add water if it seems dry.
Serve:
Serve the no bean chili with grated cheddar cheese, sour cream, and fresh scallions.
Leftovers can be kept in the fridge for a few days or frozen for up to two months. Reheat chili slowly on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300 kcal