Best No-Bean Chili Recipe
This no-bean chili recipe comes together quickly using ground beef, fresh vegetables, and bold spices simmered in a rich tomato and beef broth base. It’s an easy, comforting meal perfect for busy nights or casual get-togethers.
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Servings: 8 -10 servings
Calories: 350kcal
Equipment
- Food processor optional
Ingredients
- 1 tablespoon avocado oil or other neutral oil
- 3 celery stalks chopped
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 2 lbs ground beef
- 5 garlic cloves minced or pressed (about 3 tablespoons)
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika use smoked paprika for more heat
- ½ teaspoon onion powder
- ½ teaspoon salt plus more to taste
- 3 tablespoons tomato paste
- 3 cups beef broth
- 1, 28- oz can diced tomatoes with juices or fire roasted tomatoes for more heat
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoons hot sauce optional to make the chili spicy
- Freshly cracked black pepper to taste
- Optional toppings shredded cheddar cheese, sour cream, scallions, red onions, sliced jalapenos tortilla chips or Fritos, and any other chili toppings you like
Instructions
- Heat a large pot over medium heat. Add the avocado oil, celery, onion, and bell pepper and cook for 7-8 minutes, stirring frequently, until the onions are translucent and turning golden brown. Transfer the cooked vegetables to a bowl.
- Return the pot to the stove and increase the heat to medium-high. Add the ground beef. Crumble the beef and cook for 6-8 minutes or until browned. Drain off any excess fat if needed.
- Add the minced garlic, spices (chili powder, cumin, paprika, onion powder, and salt), and tomato paste. Stir and cook for 3-4 minutes, until a deep red color and fragrant.
- Return the vegetables to the pot. Add the beef broth, canned tomatoes, Worcestershire sauce, and hot sauce (if using). Bring the chili to a simmer and cook uncovered for 10-12 minutes until a deeper red color and the sauce has thickened.
- Season the chili to taste with salt and pepper. Serve hot with your favorite sides.
Recipe Tips
- Cook the Tomato Paste with Spices: Let it cook for a few minutes to deepen the flavor and mellow any raw, acidic taste.
- Simmer Uncovered: This helps the chili thicken and the flavors intensify. Add a splash of broth if it reduces too much.
- Season at the End: Taste before serving and adjust salt and pepper as needed for the perfect balance.
Nutrition
Calories: 350kcal | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 801mg | Potassium: 711mg | Fiber: 2g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 4mg