No-Bean Chili: A Hearty, Flavorful Recipe for All Seasons
Chili is a versatile and comforting dish perfect for any time of the year. Whether you’re looking for a quick weeknight dinner or a satisfying meal to serve at your next gathering, this No-Bean Chili recipe has you covered. Packed with ground beef, vibrant vegetables, and a blend of spices, this chili delivers bold flavors without the beans. 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
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 and there are no visible pink spots.
2. Add the onions through cornmeal:
Add the diced onions, green peppers, jalapeño, and minced garlic to the pot. Stir and let the vegetables cook for a few minutes until they soften. Add the cumin, paprika, chili powder, salt, and pepper, stirring to combine. Finally, mix in the tomato paste and cornmeal. The mixture will seem dry, but allow it to cook for a few minutes, stirring constantly, to develop some color.
3. Add the tomatoes and beef stock:
Pour in the chunky tomato puree (or diced tomatoes) and beef stock. Use the liquid to scrape up any browned bits stuck to the bottom of the pot.
4. Simmer the chili:
Bring the chili to a simmer, then reduce the heat to low. Let the chili simmer for at least 10 minutes, but it can simmer for hours if desired. Just keep an eye on it to ensure it has enough liquid, adding water if it seems too dry.
5. Serve:
Serve the no-bean chili with grated cheddar cheese, sour cream, and fresh scallions. Leftovers can be stored in the fridge for a few days or frozen for up to two months. Reheat the chili slowly on the stovetop.
Additional Information
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 300 per serving
- Servings: 6
This No-Bean Chili is a delicious and hearty dish that’s sure to become a favorite in your household. Enjoy the robust flavors and comforting warmth of this classic chili, perfect for any occasion!
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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
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