Description
This hearty No Bean Chili Recipe offers a flavorful and satisfying alternative to traditional chili by omitting beans. Featuring ground beef, bell peppers, and a blend of chili spices simmered in a rich tomato and beef broth base, it’s perfect for those seeking a low-carb, protein-rich meal without sacrificing classic chili flavors.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef (85% lean)
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
Spices and Seasonings
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Liquids
- 1 x 28 oz can diced tomatoes
- 1 cup beef broth
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, approximately 3-4 minutes, breaking it apart with a spoon as it cooks.
- Sauté the onions: Add the chopped onions to the pot and cook for an additional 3 minutes until they soften and become translucent.
- Add garlic and peppers: Stir in minced garlic, chopped bell peppers, and jalapeno pepper, cooking for another 2 minutes to combine the flavors.
- Incorporate spices: Sprinkle chili powder, ground cumin, and paprika over the beef and vegetables, stirring thoroughly to evenly coat the mixture with the spices.
- Add liquids and bring to boil: Pour in the diced tomatoes along with their juices and the beef broth. Increase heat to bring everything to a rolling boil.
- Simmer the chili: Once boiling, reduce the heat to low and let the chili simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.
- Season and serve: Taste and season with salt and pepper as needed. Serve hot topped with your favorite chili toppings or store in the refrigerator for up to 3 days.
Notes
- For extra heat, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
- You can substitute ground turkey or chicken for beef for a leaner chili.
- This chili freezes well; store in an airtight container for up to 3 months and thaw overnight in the fridge before reheating.
- Serve with toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
- If you want a thicker chili, let it simmer uncovered longer, stirring occasionally.
