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No Bean Chili: The Ultimate Guide to a Delicious & Easy Recipe

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Hearty and flavorful No Bean Chili, packed with ground beef, vibrant vegetables, and a rich blend of spices. Perfect for a comforting meal on a cold day!

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend recommended for flavor)
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 bell peppers (1 red, 1 green), seeded and diced
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips

Instructions

  1. Prepare the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no longer pink. Drain off any excess grease.
  2. Sauté the Aromatics: Return the pot to the stove over medium heat. Add the chopped onion and bell peppers to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant.
  3. Incorporate the Tomatoes: Add the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) to the pot. Stir well to combine all the ingredients.
  4. Add the Green Chilies: Stir in the diced green chilies.
  5. Spice it Up: Add the chili powder, smoked paprika, cumin, dried oregano, cayenne pepper, cinnamon, and cloves. Stir well to ensure the spices are evenly distributed throughout the mixture.
  6. Season with Salt and Pepper: Season the chili generously with salt and freshly ground black pepper.
  7. Add the Liquids: Pour in the beef broth, Worcestershire sauce, and apple cider vinegar. Stir well to combine all the ingredients.
  8. Bring to a Simmer: Bring the chili to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2-3 hours for even better flavor. Stir occasionally during the simmering process to prevent it from sticking to the bottom of the pot.
  9. Adjust Seasoning: After the chili has simmered for at least an hour, taste it and adjust the seasoning as needed.
  10. Thicken if Necessary: If the chili is too thin for your liking, you can thicken it by removing about 1 cup of the chili from the pot and pureeing it in a blender or food processor. Then, return the pureed chili to the pot and stir it in. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir the slurry into the chili and simmer for a few more minutes until thickened.
  11. Ladle into Bowls: Once the chili has reached your desired consistency and flavor, ladle it into bowls.
  12. Add Toppings: Top the chili with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, and tortilla chips.
  13. Serve and Enjoy: Serve the chili hot and enjoy!

Notes

  • Spice Level: Adjust the amount of cayenne pepper to control the spice level of the chili.
  • Meat Variations: You can substitute ground turkey or ground chicken for the ground beef.
  • Vegetable Additions: Feel free to add other vegetables to the chili, such as chopped carrots, celery, or zucchini. Add them along with the onions and bell peppers.
  • Slow Cooker Option: This chili can also be made in a slow cooker. Brown the beef and sauté the vegetables as directed in the recipe. Then, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Freezing Instructions: This chili freezes well. Allow the chili to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serving Suggestions: Serve this chili with cornbread, crackers, or a side salad. It’s also great served over baked potatoes or nachos.
  • Make it Ahead: This chili is even better the next day, as the flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator until you’re ready to serve it. Simply reheat it on the stovetop or in the microwave.

Find it online: https://mmmflavors.com/no-bean-chili/