Best Chili Recipe Award-Winning No Beans
A hearty and flavorful beef chili that packs a punch without the beans, perfect for weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- Ground Beef (2 lbs)
- Onion (1 large, diced)
- Garlic (3 cloves, minced)
- Bell Peppers (2, diced)
- Tomato Sauce (1 can, 15 oz)
- Diced Tomatoes (1 can, 14.5 oz)
- Beef Broth (1 cup)
- Chili Powder (3 tbsp)
- Cumin (2 tsp)
- Paprika (1 tsp)
- Salt and Pepper: To taste
- Olive Oil (for sautéing)
Instructions
- Sauté the vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell peppers and sauté for about 5 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the beef: Push the veggies to the side and add the ground beef to the pot. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the meat and veggies with the spices.
- Pour in the tomato sauce and diced tomatoes, followed by the beef broth. Stir to combine all ingredients evenly.
- Increase heat to high and bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
Notes
Optionally add Worcestershire sauce or hot sauce for additional flavor. Store leftovers in an airtight container for up to 4 days.