Picture a steaming bowl of hearty no bean chili, rich with the aroma of spices and tender beef.
This cozy, comforting dish is a breeze to make, perfect for a weeknight dinner or a leisurely weekend meal.
As the ingredients simmer together, they transform into a flavorful, satisfying feast.
Ready to experience this delightful creation? Let’s bring this dish to life and savor every warming spoonful.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
Cook & Prep Time
To efficiently manage your time while preparing and cooking No Bean Chili, follow this timeline which includes prep work, cooking activities, and additional time for reading the recipe:
- Reading the Recipe (5 minutes)
- Start by reading through the entire recipe to familiarize yourself with the steps, ingredients, and equipment needed.
- Prep Work (15 minutes)
- Gather all the ingredients and equipment.
- Chop and Mince (10 minutes):
- Chop 1 medium onion.
- Mince 2 cloves of garlic.
- Chop 1 bell pepper.
- Mince 1 jalapeño.
- Measure Ingredients (5 minutes):
- Measure out 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of sugar.
- Cooking Time (45 minutes)
- Start Cooking (5 minutes):
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Sauté Vegetables (5 minutes):
- Add the chopped onion, garlic, bell pepper, and jalapeño to the pot and sauté until softened.
- Brown the Beef (10 minutes):
- Add 1 pound of ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Add Seasonings (1 minute):
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute.
- Combine Ingredients (5 minutes):
- Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar, and stir to combine.
- Simmer the Chili (30 minutes):
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook the chili, stirring occasionally.
- Resting Time (10 minutes)
- Remove the pot 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 the chopped onion, garlic, bell pepper, and jalapeño to the pot and sauté until softened.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute to release flavors.
Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar, and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
Cook the chili for 30 minutes, stirring occasionally.
Remove the pot from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Cornbread: A classic side that pairs perfectly with chili, adding a touch of sweetness to balance the spices.
- Rice: Serve the chili over a bed of rice for a hearty and filling meal.
- Baked Potatoes: Top baked potatoes with chili for a comforting and satisfying dish.
- Tortilla Chips: Use the chili as a dip for tortilla chips for a fun and casual serving option.
- Sour Cream and Cheese: Garnish with a dollop of sour cream and a sprinkle of shredded cheese for added creaminess and flavor contrast.
Storage
To store no-bean chili, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 4 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze No Bean Chili, let it cool completely.
Then, transfer it to airtight containers or freezer bags, leaving space for expansion.
Label, date, and freeze for up to 3 months.
Reheating
To reheat No Bean Chili, gently warm it on the stove over medium heat.
Stir occasionally.
Alternatively, microwave on medium power in a covered dish.
Stir halfway for even heating.
Final Thoughts
No bean chili is a flavorful and hearty dish that can be enjoyed by those who prefer a bean-free version of the classic.
It’s a versatile recipe, easily adaptable to suit personal taste preferences.
The combination of spices, vegetables, and ground beef provides a satisfying and comforting meal.
With the option to add extra heat or additional vegetables, this chili can be customized to become a staple in your recipe collection.
Whether served on its own or as a topping for baked potatoes or nachos, no bean chili is sure to please.
Frequently Asked Questions
Can I Use Turkey Instead of Beef for a Healthier Option?
You can substitute ground turkey for beef, providing a leaner alternative. Make sure you cook it thoroughly until browned. This change will slightly alter the flavor profile, so consider adjusting spices to maintain the chili’s robustness.
How Can I Make the Chili Vegetarian-Friendly?
Substitute the ground beef with a plant-based protein like textured vegetable protein or crumbled tofu. Sauté until browned for flavor. Use vegetable broth instead of beef broth to maintain a vegetarian-friendly profile without compromising depth.
What Are Some Suitable Side Dishes to Serve With No Bean Chili?
Pair your dish with a cornbread for a traditional touch. Sautéed greens add balance, while a simple coleslaw provides crunch. Consider serving with rice to complement flavors. Garnish with sour cream or avocado for added richness.
Is It Possible to Make This Chili in a Slow Cooker?
Yes, you can make this chili in a slow cooker. Sauté the onion, garlic, and peppers; brown the beef first. Transfer everything to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours.
Can I Substitute Fresh Tomatoes for Canned Diced Tomatoes?
You can substitute fresh tomatoes for canned diced tomatoes. Use equivalent weight, about 14.5 ounces. Blanch, peel, seed, and dice them. Adjust liquid content by reducing beef broth slightly to maintain desired consistency in your chili.
No Bean Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 jalapeño minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, bell pepper, and jalapeño to the pot and sauté until softened.
- Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute to release flavors.
- Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar, and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
- Cook the chili for 30 minutes, stirring occasionally.
- Remove the pot from heat and let the chili rest for 10 minutes before serving.
Notes
