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Easy No-Bean Chili
Easy No-Bean Chili
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Beanless chili: savory beef cooked with tomatoes, onions, and flavorful spices. Make ahead, freeze, and enjoy for days!
Ingredients:
  • For the chili:
  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 white onion, diced
  • 1 green pepper, diced
  • 1 jalapeño, seeded and diced
  • 4 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 2 tablespoons mild chili powder
  • 1 teaspoon black pepper
  • 6 ounces tomato paste
  • 2 tablespoons cornmeal
  • 1 (28-ounce) can chunky tomato puree (or diced tomatoes)
  • 2 cups beef stock
  • For the toppings:
  • Sliced scallions
  • Sour cream
  • Grated cheddar cheese
  • Tortilla chips
  • Diced avocado
  • Diced onion
Instructions:
  • Sear the beef: Heat a Dutch oven or heavy-bottomed pot over medium-high heat with a drizzle of olive oil. Add the ground beef and break it up as it browns, using a wooden spoon. Cook for 5 to 6 minutes until the beef is lightly browned and no pink spots remain.
  • Add the onions, green peppers, jalapeño, and garlic to the chili. Cook until softened. Stir in cumin, paprika, chili powder, salt and pepper. Mix in tomato paste and cornmeal. Cook for a few minutes, stirring constantly.
  • Combine the tomatoes and beef stock with the chili, using the liquid to deglaze the pan.
  • Simmer the chili: Bring the chili to a gentle simmer over low heat. Let it simmer for at least 10 minutes, or longer if desired. Add water if needed to maintain desired consistency.
  • Top the no bean chili with rich grated cheddar cheese, cool sour cream, and crisp fresh scallions. Store any extras in the fridge for a few days or freeze for up to two months. Reheat gently on the stovetop. Share your feedback and rating to let us know how you liked it!

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