Imagine a pot of beanless chili bubbling gently on your stove, filling your kitchen with the warm, inviting aroma of spices and savory beef.
This comforting dish is wonderfully easy to prepare and delivers a cozy, indulgent experience perfect for any evening.
As the ground beef mingles with vibrant peppers and rich tomatoes, it transforms into a flavorful medley that promises satisfaction with every bite.
Let’s bring this delicious chili to life.
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Beanless Chili, follow this timeline:
- Reading and Preparation:
- Allocate about 5 minutes to thoroughly read through the recipe and gather all the necessary equipment and ingredients.
- Prep Work (15 minutes):
- 0-5 minutes: Chop the onions, red bell pepper, and green bell pepper. Mince the garlic.
- 5-10 minutes: Measure out the spices, olive oil, and other ingredients.
- 10-15 minutes: Heat olive oil in the large pot over medium heat.
- Cooking (1 hour 15 minutes):
- 15-25 minutes: Add ground beef to the pot and cook until browned. Remove beef and set aside.
- 25-30 minutes: Add chopped onions, garlic, red bell pepper, and green bell pepper to the pot. Cook until soft.
- 30-35 minutes: Stir in the spices – chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- 35-40 minutes: Return browned beef to the pot and mix well with the spices.
- 40-45 minutes: Add diced tomatoes, tomato paste, beef broth, Worcestershire sauce, apple cider vinegar, and brown sugar. Stir everything together.
- 45-105 minutes: Bring to a simmer, reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally. For a thicker consistency, uncover for the last 20 minutes of simmering.
- Resting Time (10 minutes):
- 105-115 minutes: Remove from heat and let the chili rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, breaking it up with a wooden spoon.
Remove beef and set aside, leaving some oil in the pot.
Add chopped onion, garlic, red bell pepper, and green bell pepper to the pot.
Cook vegetables until soft, about 5 minutes.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Return the browned beef to the pot and mix well with the spices.
Add diced tomatoes, tomato paste, beef broth, Worcestershire sauce, apple cider vinegar, and brown sugar.
Stir everything together and bring to a simmer.
Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally.
Remove from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Tortilla Chips: Serve alongside for a crunchy contrast and as a scoop for the chili.
- Cornbread: Pair with this classic side to soak up the flavorful chili juices.
- Rice: Serve over a bed of rice for a more filling meal.
- Baked Potatoes: Top baked potatoes with the chili for a hearty and comforting dish.
- Salad: Add a fresh green salad on the side to balance the rich flavors of the chili.
Storage
To store beanless chili, let it cool completely before transferring it to airtight containers.
Refrigerate for up to 4 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze beanless chili, allow it to cool completely.
Transfer into airtight containers or freezer bags, leaving space for expansion.
Label with the date and freeze for up to 3 months.
Reheating
To reheat beanless chili, use a stovetop on medium heat.
Stir occasionally until hot.
Alternatively, microwave on medium power.
Stir halfway through.
Verify the internal temperature reaches 165°F for safety.
Final Thoughts
Beanless chili is a delicious and hearty dish that provides a flavorful alternative to traditional chili recipes.
It’s perfect for those who prefer a meat-focused meal without beans.
The combination of spices and ingredients creates a rich and satisfying flavor.
This recipe is straightforward and can be easily adjusted to suit your taste preferences.
Enjoy your beanless chili with your favorite toppings and sides for a complete meal.
Frequently Asked Questions
Can I Substitute Ground Turkey for Ground Beef?
Yes, you can substitute ground turkey for ground beef. Use 1 pound of ground turkey. Cook it until it reaches an internal temperature of 165°F. This leaner option may require slightly more oil to prevent sticking.
How Spicy Is This Beanless Chili Recipe?
This beanless chili delivers moderate spiciness. The chili powder, cumin, and cayenne pepper create a balanced heat profile. Adjust the spice by increasing cayenne or chili powder. Precise ingredient measurements guarantee consistent flavor intensity.
What Can I Use Instead of Worcestershire Sauce?
You can substitute Worcestershire sauce with a mix of 1 tablespoon soy sauce and 1 teaspoon lemon juice. This combination mimics the tangy umami flavor. Ascertain precise measurements for balance, enhancing depth in your dish.
Is This Recipe Gluten-Free?
Check ingredient labels for gluten. Verify Worcestershire sauce, beef broth, and spices are certified gluten-free. Use gluten-free alternatives if needed. Avoid cross-contamination by using clean utensils and surfaces. Adjust the recipe carefully to maintain its flavor profile.
Can I Make This Chili in a Slow Cooker?
You can make this chili in a slow cooker. Brown the beef, sauté the vegetables, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
Beanless Chili Recipe
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 pound ground beef
- 1 large onion chopped
- 3 clove garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes 14.5 ounces
- 1 can tomato paste 6 ounces
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it up with a wooden spoon.
- Remove beef and set aside, leaving some oil in the pot.
- Add chopped onion, garlic, red bell pepper, and green bell pepper to the pot.
- Cook vegetables until soft, about 5 minutes.
- Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Return the browned beef to the pot and mix well with the spices.
- Add diced tomatoes, tomato paste, beef broth, Worcestershire sauce, apple cider vinegar, and brown sugar.
- Stir everything together and bring to a simmer.
- Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally.
- Remove from heat and let the chili rest for 10 minutes before serving.
Notes
