Beef Chili Recipe Without Beans - Hearty Food Ideas
When the temperature dips and the leaves start to turn, my thoughts turn to comforting foods. One dish that captures my imagination is beef chili. Not just any chili though—beef chili without beans. It's a classic that might not be on everyone's radar, but trust me, after you try my recipe, your dinner routine will change. Without beans, the flavors and textures shine even brighter!
Servings 8
Calories 260kcal
Cost $
Ingredients
- 2 pounds ground beef or substitute with ground turkey
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper, to taste
- 4 cloves garlic, finely minced
- 1 yellow onion, finely chopped
- 1 green bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 can tomato paste 6 ounces
- 1 can diced fire-roasted tomatoes, with juices 28 ounces
- 2 cups low-sodium beef broth or use 1 cup of beer + 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1 bay leaf
For Garnish:
- Shredded sharp cheddar cheese
- Thinly sliced jalapeños, seeded
- Creamy sour cream
- Fresh cilantro, chopped
Instructions
Step 1: Sauté the Aromatics
- First, heat the olive oil in a large pot over medium heat. When it shimmers, toss in the chopped onion and green bell pepper. Sauté them until they become soft and fragrant, about 5 minutes. Add the minced garlic and stir for an additional minute. There’s nothing like the smell of sizzling vegetables to get your appetite going!
Step 2: Brown the Beef
- Next, increase the heat to medium-high. Add in the ground beef. Break it up with a wooden spoon and season with salt and freshly cracked black pepper. Cook until the beef is browned and no longer pink, about 7–10 minutes. Don't rush this step; browning the beef adds a rich flavor to the final dish.
Step 3: Stir in the Spices
- Once your beef is thoroughly cooked, it’s time to add the spices. Sprinkle the chili powder, smoked paprika, ground cumin, and dried oregano over the mixture. Stir well so that the spices coat the meat and vegetables. Cook for about 2 minutes, allowing those flavors to intensify.
Step 4: Add the Tomato Paste and Diced Tomatoes
- Now, add the tomato paste and canned fire-roasted tomatoes (including their juices). Stir to combine thoroughly. This is where the chili starts to look rich and inviting. I often sneak a taste here to savor the combination of tomatoes and spices!
Step 5: Incorporate Liquids
- Next, pour in the beef broth (or beer and beef broth mix) and Worcestershire sauce. Add the sugar and bay leaf, stirring everything together. The mixture should start simmering. If it looks too thick, don’t hesitate to add a bit more broth.
Step 6: Simmer to Perfection
- Once it reaches a simmer, reduce the heat to low. Cover the pot and let your chili gently simmer for about 30–40 minutes. This step allows all those flavors to meld beautifully. Stir it occasionally to keep an eye on it.
Step 7: Final Touches
- When your timer goes off, taste the chili. Adjust seasoning if needed. Decide how spicy you want it—add extra jalapeños if you dare! Remove the bay leaf before serving.
Notes
Before you serve up your beef chili, let me share some handy tips:
- Adjust the Consistency: If you prefer a thicker chili, let it simmer uncovered for a bit longer. If you find it too thick, just add more broth or water.
- Storage Solutions: This chili keeps well in the fridge for up to five days. Store it in an airtight container for best results.
- Flavor Boosting: For a deeper flavor, use smoked beef broth or add some chipotle peppers in adobo sauce.
- Don’t Skip the Toppings: Garnishes can elevate your chili. Creamy sour cream and sharp cheddar contrast beautifully against the spicy chili.
- Meal Prep Like a Pro: Make a double batch, and freeze half for a rainy day. It thaws beautifully and tastes amazing straight from the freezer.