No Bean Chili Recipe (Chili Con Carne)

Name: No Bean Chili Recipe (Chili Con Carne)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 - 8 servings
Ingredients: 2 – 2 ½ pounds lean ground beef; 1 large onion; 1 bell pepper; 6-8 cloves garlic; 2 tablespoons ground ancho chile; 2 tablespoons ground cumin; 2 teaspoons dried oregano; 1 bay leaf; 1 ½ teaspoons salt; ¼ - ½ teaspoon cayenne pepper; 2 – 28 ounce cans crushed tomato; 1 cup water; ¼ cup chopped cilantro; Optional Toppings: shredded cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 - 8 servings
Calories
329 kcal
Course
Main Course
Cuisine
American, Tex-Mex

No Bean Chili Recipe (Chili Con Carne)

Gael Hudson

Report

This classic Texas-style beanless chili recipe features ground beef and bold spices in a deeply savory tomato broth. Chili con carne is irresistibly meaty, zesty, and super easy to make in one pot!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

2 – 2 ½ pounds lean ground beef
1 large onion peeled and diced
1 bell pepper seeded and diced
6-8 cloves garlic minced
2 tablespoons ground ancho chile
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 ½ teaspoons salt
¼ - ½ teaspoon cayenne pepper
2 – 28 ounce cans crushed tomato
1 cup water
¼ cup chopped cilantro
Optional Toppings: shredded cheese sour cream, scallions, jalapenos, avocado, fresh cilantro

Add to Shopping List

Instructions

Set a large 6-8 quart pot over medium heat. Add the ground beef to the pot and break into small chunks with a wooden spoon. As the meat browns, continue to move it around the pan and break it into smaller chunks. Move the ground meat to the sides of the pot. Add the diced onion, bell pepper, and minced garlic. Sauté the meat and vegetables together for 3 to 5 minutes to soften.
Add the ancho chile, cumin, oregano, bay leaf, salt, and cayenne pepper to the pot. Stir to combine.
Then add in the crushed tomatoes, water, and cilantro. Stir well, then cover and bring to a boil.
Once the chili is boiling, lower the heat so the chili stays at a simmer. Partially cover the pot and simmer the chili for at least 20 minutes. Stir regularly.
Once the chili has cooked for 20-25 minutes, turn off the heat and allow the chili to rest for at least one hour. This helps the flavors to deepen, without overcooking the tomato sauce.
When ready to serve, reheat the chili and serve warm with fresh toppings.

Notes

Leftover chili con carne is fabulous! Let it cool completely before transferring to an airtight container and store in the fridge for up to 4 days.
To freeze: Cool the leftovers and transfer to an airtight freezer-safe container. Store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat no bean chili in the microwave or on the stovetop.

Nutrition Information

Show Details

Serving 1bowl Calories 329kcal (16%) Carbohydrates 27g (9%) Protein 38g (76%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 94mg (31%) Sodium 1082mg (45%) Potassium 1490mg (43%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 2099IU (42%) Vitamin C 53mg (59%) Calcium 156mg (16%) Iron 9mg (50%)

Nutrition Facts

Serving: 6- 8 servings

Amount Per Serving

Calories 329 kcal

% Daily Value*

Serving	1bowl
Calories	329kcal	16%
Carbohydrates	27g	9%
Protein	38g	76%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	94mg	31%
Sodium	1082mg	45%
Potassium	1490mg	32%
Fiber	7g	28%
Sugar	14g	28%
Vitamin A	2099IU	42%
Vitamin C	53mg	59%
Calcium	156mg	16%
Iron	9mg	50%