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Best Easy Homemade Chili No Beans Recipe

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This no-bean chili is a cold-weather anchor, featuring deep browning of the meat and a slow simmer for rich, savory flavor. It’s the ultimate cozy dinner that’s better the next day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 pound beef stew meat, cut into ½-inch cubes
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced (optional)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 2 cups beef broth (low-sodium)
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 bay leaf

Instructions

  1. Brown the ground beef: Heat a Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until well-browned, about 6-8 minutes. Transfer to a bowl, leaving the rendered fat in the pot.
  2. Brown the stew meat: Add the cubed stew meat to the hot fat in a single layer. Brown on all sides, about 2-3 minutes per side. Transfer to the bowl with the ground beef.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion and bell pepper. Cook until softened, about 4 minutes. Add the garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  4. Bloom the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, black pepper, and salt over the vegetables. Stir constantly for about 30 seconds until fragrant.
  5. Add the tomato paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  6. Deglaze the pot: Pour in the beef broth and scrape up the browned bits from the bottom of the pot.
  7. Add remaining ingredients: Return the browned beef to the pot. Add the fire-roasted diced tomatoes (with juices), tomato sauce, Worcestershire sauce, brown sugar, bay leaf, and water. Stir to combine.
  8. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 45 minutes, up to 2 hours, stirring occasionally.
  9. Adjust seasoning and serve: Remove the bay leaf. Taste and adjust salt, pepper, or heat. Let rest for 10 minutes off the heat before serving.

Notes

For best flavor, brown the meat in batches and toast the spices. The chili is even better the next day. To thicken, simmer uncovered for 15-20 minutes or use a cornstarch slurry.

Nutrition

Keywords: chili, no beans, homemade chili, beef chili, easy chili, comfort food, cold weather recipe

Find it online: https://coracooks.com/best-easy-homemade-chili-no-beans-recipe/