Easy No Bean Chili
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
312 kcal
-
Course
Main Course
-
Cuisine
American
Easy No Bean Chili
Description
This chili recipe begins with a seasoning paste made by combining several spices with tomato paste and minced fresh garlic, which concentrates the flavors before adding to the beef and onion cooked in oil. Ground beef is browned until onion softens, and then the seasoning is incorporated, followed by beef stock, canned diced tomatoes, bay leaf, salt, and pepper. Lightly mashing the tomatoes during cooking thickens the chili.
The chili simmers uncovered for 20 minutes, allowing liquid to reduce and flavors to develop. The absence of beans focuses the texture on the meaty, saucy base. Serving with toppings like diced onions, scallions, sour cream, and cheese enhances taste and adds variety.
Substitutions such as ground pork or dark meat poultry are possible, and fresh garlic may be replaced with garlic powder if needed. Storage instructions note the chili keeps refrigerated up to four days with improved flavor after sitting. Salt adjustments depend on the type of kosher salt used.
Ingredients
Seasoning mix:
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 2 tablespoons chili powder
- ⅛ teaspoon cayenne pepper
- 3 ounces tomato paste
- 2 tablespoons garlic minced, fresh
Chili:
- 2 tablespoons olive oil
- 1 onion chopped; 6 ounces
- 1 pound ground beef 93% lean
- 1 ½ teaspoons kosher salt divided; see notes below, Diamond Crystal brand
- 1 cup beef stock
- 15 ounces diced tomatoes no salt added, undrained
- 1 bay leaf
- ¼ teaspoon black pepper
Instructions
- In a small bowl, use a fork to mix the cumin, paprika, oregano, chili powder, cayenne, tomato paste, and fresh garlic, creating a thick paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat for about 3 minutes. Add the onion, beef, and ½ teaspoon of kosher salt. Cook, stirring to break up the meat, for about 7 minutes, or until the onions are soft and the meat is browned.
- Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and onions, for one more minute.
- Add the beef stock, tomatoes, bay leaf, the remaining salt, and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.
- Reduce the heat to medium-low and simmer the chili uncovered for 20 minutes, stirring occasionally.
- Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole. Serve immediately.
Notes
- If using salts other than Diamond Crystal kosher salt, halve the amount to avoid oversalting.
- Ground pork, turkey (preferably dark meat), or chicken can replace beef for alternative flavors.
- Garlic powder may substitute fresh garlic if unavailable.
- Leftovers keep well refrigerated up to four days and thicken as they sit.
- Reheat covered in the microwave for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 1038mg | 43% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
