No Beans Chili Recipe

If you’re looking for a hearty and flavorful chili without the heaviness of beans, you’ve come to the right place. This No Beans Chili recipe is a fantastic alternative to traditional chili, perfect for those on a low-carb or keto diet, or simply anyone who prefers their chili meatier and more intense. By focusing on bold spices, tender ground beef, and a rich tomato base, this chili delivers a robust and satisfying meal that can be enjoyed on its own or as a topping for nachos, hot dogs, or baked potatoes. Whether you’re making this for a family dinner or a game day gathering, this recipe is sure to be a hit.

Why Choose No Beans Chili?

No Beans Chili has a lot going for it. For those who prefer a lower-carb option, eliminating the beans is a great way to enjoy a classic comfort food without the extra carbs. This chili also allows the spices and meat to really shine, giving you a dish that’s rich in flavor and texture. It’s also incredibly versatile—perfect for those who want to tailor their chili to specific dietary needs, such as paleo or gluten-free diets. The lack of beans makes it quicker to cook too, as there’s no need to worry about softening the beans over a long cooking time.

Ingredients for No Beans Chili

To create this delicious No Beans Chili, you’ll need the following ingredients:

For the Chili:

• 2 tablespoons olive oil: Adds richness and helps brown the meat.
• 2 pounds ground beef: You can also use ground turkey for a leaner option.
• Salt and freshly ground black pepper: To taste.
• 1 yellow onion, finely diced: Adds sweetness and depth.
• 1 green bell pepper, diced: Brings a fresh, slightly sweet flavor.
• 4 cloves garlic, minced: For a punch of flavor.
• 2 tablespoons chili powder: The main spice for that classic chili flavor.
• 2 teaspoons ground cumin: Adds a warm, earthy taste.
• 2 teaspoons dried oregano: Provides a hint of herbal flavor.
• 1 teaspoon smoked paprika: Lends a smoky depth to the chili.
• 1 can (6 ounces) tomato paste: Thickens the chili and intensifies the tomato flavor.
• 1 can (28 ounces) diced fire-roasted tomatoes, undrained: Adds a smoky, slightly sweet flavor.
• 2 cups low sodium beef broth: You can substitute 1 cup Apple cider vinegar + 1 cup beef broth for extra flavor.
• 1 bay leaf: Enhances the aroma and depth of flavor.

For Garnish:

• Shredded cheddar cheese: For a creamy, rich topping.
• Seeded and thinly sliced jalapeños: Adds a spicy kick.
• Sour cream: Balances the heat and adds creaminess.
• Chopped cilantro: Freshens up the dish with a burst of herbaceous flavor.

this RECIPE

Step-by-Step Preparation Guide

Creating this No Beans Chili is straightforward and rewarding. Follow these steps for a flavorful, satisfying meal:

1. Heat the Oil: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. The oil will help brown the meat and add richness to the chili.
2. Brown the Ground Beef: Add the ground beef to the hot oil. Season it with salt and freshly ground black pepper to taste. Cook the beef, breaking it up with a wooden spoon, until it’s browned all over. This step is crucial as browning the meat develops flavor.
3. Sauté the Vegetables: Once the beef is browned, stir in the finely diced yellow onion, diced green bell pepper, and minced garlic. Continue to cook for about 4 minutes, or until the vegetables are softened and fragrant.
4. Add the Spices: Sprinkle in the chili powder, ground cumin, dried oregano, and smoked paprika. Stir everything together, letting the spices coat the meat and vegetables. This step will toast the spices slightly, enhancing their flavors.
5. Incorporate the Tomato Paste: Stir in the tomato paste, ensuring it’s well combined with the meat and vegetables. Cook for about 3 minutes. The tomato paste will thicken the chili and add depth to the tomato flavor.
6. Add Tomatoes and Broth: Pour in the undrained can of diced fire-roasted tomatoes and the beef broth. Stir well, scraping up any browned bits from the bottom of the pot. These bits add incredible flavor to the chili.
7. Simmer the Chili: Add the bay leaf and bring the chili to a steady simmer. Reduce the heat to low and continue to simmer for 25 to 30 minutes, stirring occasionally. This will allow the flavors to meld together beautifully.
8. Optional Extended Cooking: If you have more time, you can let the chili cook for 3 to 4 hours. Just make sure there’s enough liquid to keep it from drying out. Add more broth or water, 1 cup at a time, if needed.
9. Final Touches: Once cooked, remove the bay leaf and taste the chili. Adjust the seasoning with more salt and pepper if necessary.
10. Serve: Ladle the chili into bowls and garnish with shredded cheddar cheese, sliced jalapeños, sour cream, and chopped cilantro. Serve immediately and enjoy!

Tips for Perfecting Your No Beans Chili

• Spice Level: Adjust the heat by adding more or fewer jalapeños or by incorporating other hot peppers like serranos.
• Consistency: For a thicker chili, reduce the liquid or cook the chili uncovered for the last 15 minutes.
• Flavor Depth: Letting the chili simmer for several hours deepens the flavor. If time allows, consider cooking it for 3 to 4 hours on low heat.

Common Mistakes to Avoid When Making No Beans Chili

• Overcooking the Meat: Browning is essential, but overcooking can make the meat tough. Aim for a nice sear without drying out the beef.
• Underspicing: Don’t be afraid to be generous with your spices. This chili relies on bold flavors.
• Skipping the Simmer: The simmering step is crucial for melding the flavors together. Avoid rushing this part for the best-tasting chili.

Serving and Presentation Ideas for No Beans Chili

For a visually appealing dish, serve your No Beans Chili in wide, shallow bowls. Top each bowl with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a few slices of jalapeños. Garnish with fresh cilantro for a pop of color. You can also serve this chili over a bed of rice or alongside warm cornbread for a complete meal.

Storage and Reheating Tips

Leftover No Beans Chili can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally. You can also freeze the chili for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Variations and Substitutions

• Different Meats: Try using ground turkey or chicken for a lighter version.
• Vegetarian Option: Substitute the ground meat with a meat alternative or additional vegetables like mushrooms and zucchini.
• Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

FAQs About No Beans Chili Recipe

Q: Can I make this chili spicier?
A: Absolutely! Add more chili powder, include hotter peppers like habaneros, or even a pinch of cayenne pepper to increase the heat.

Q: What should I serve with No Beans Chili?
A: It pairs well with cornbread, rice, or tortilla chips. You can also top it with a fried egg for a hearty breakfast.

Q: How do I make the chili thicker?
A: You can reduce the liquid by simmering the chili uncovered. Alternatively, add a tablespoon of masa harina (corn flour) or cornstarch mixed with water to thicken it.

Conclusion

This No Beans Chili recipe is a flavorful and versatile dish that’s perfect for any occasion. Its rich, hearty flavors make it a satisfying meal that you’ll want to make again and again. Try it out and let us know how it turned out! Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more delicious and easy-to-follow recipes.

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