Description
This hearty No Beans Chili is a bold and meaty dish packed with ground beef, peppers, spices, and a rich tomato base—perfect for game day, cold nights, or whenever you’re craving a satisfying bowl of chili without the beans!
Ingredients
For the chili:
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1 tablespoon olive oil
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2 pounds lean ground beef
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1 white onion, diced
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1 green bell pepper, diced
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1 jalapeño, seeded and diced
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4 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon paprika
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2 tablespoons mild chili powder
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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6 ounces tomato paste
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2 tablespoons cornmeal (to thicken)
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1 (28-ounce) can chunky tomato puree or diced tomatoes
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2 cups beef stock
For the toppings (optional):
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Sliced scallions
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Sour cream
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Grated cheddar cheese
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Tortilla chips
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Diced avocado
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Diced onion
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Add ground beef and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if necessary.
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Stir in diced onion, green pepper, and jalapeño. Sauté until softened, about 5 minutes.
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Add garlic and cook for another minute until fragrant.
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Mix in cumin, paprika, chili powder, salt, and pepper. Stir to coat the meat and veggies.
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Stir in tomato paste and cook for 2 minutes.
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Add cornmeal, tomato puree, and beef stock. Stir well to combine.
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Bring to a simmer, then reduce heat to low. Cover and cook for 30–40 minutes, stirring occasionally.
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Taste and adjust seasoning as needed.
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Serve hot with your favorite toppings.
Notes
To make it spicier, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
This chili freezes well—store in airtight containers for up to 3 months.
Use ground turkey or chicken for a leaner version.
For a smoky twist, add a teaspoon of chipotle powder or a chopped chipotle pepper in adobo sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American