Go Back

No Beans Chili

A hearty, meaty chili made without beans, packed with bold spices and savory tomato flavor, perfect for a warm, comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef or turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 1 can 6 oz tomato paste
  • 1 cup beef or chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Optional: shredded cheese and sour cream for topping

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Chopping board
  • Knife
  • Measuring cups and spoons

Method
 

  1. In a large pot over medium heat, add the ground meat and cook until browned, breaking it apart with a spatula, about 5 minutes.
  2. Add the diced onion and minced garlic to the pot and sauté until the onions are translucent, about 3 to 5 minutes.
  3. Stir in the diced tomatoes and tomato paste, mixing to combine.
  4. Pour in the beef or chicken broth and stir well to incorporate all ingredients.
  5. Mix in the chili powder, cumin, paprika, oregano, and season with salt and pepper to taste.
  6. Bring the chili to a gentle boil, then reduce the heat and let it simmer uncovered for 30 minutes.
  7. Taste the chili and adjust the seasoning as needed, adding extra salt or chili powder if desired.
  8. Serve the chili hot, topped with shredded cheese and a dollop of sour cream if desired.

Notes

For an extra kick, add a chopped jalapeño or a dash of hot sauce while simmering. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.