Texas No Beans Chili
This thick and hearty Texas chili is packed with bold Southwest flavors, plenty of tomatoes, and a generous portion of ground beef. Made without beans, it's a meaty, satisfying dish that's perfect for chili lovers!
Servings: 7
Calories: 251kcal
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 2 pounds ground beef or ground turkey
- Salt and freshly ground black pepper to taste
- 1 yellow onion finely diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 6-ounce can tomato paste
- 1 28-ounce can diced fire-roasted tomatoes, undrained
- 2 cups low-sodium beef broth or 1 cup beer + 1 cup beef broth
- 1 bay leaf
For Garnish:
- Shredded cheddar cheese
- Seeded and thinly sliced jalapeños
- Sour cream
- Chopped cilantro
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the ground beef to the hot oil, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon as it cooks.
- Once the beef is browned, stir in the onions, bell pepper, and garlic. Cook for about 4 minutes, or until the veggies are softened.
- Stir in the chili powder, cumin, dried oregano, and smoked paprika.
- Add the tomato paste, stir to combine, and cook for 3 minutes to develop flavor.
- Stir in the diced fire-roasted tomatoes.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Add the bay leaf and bring the chili to a steady simmer. Reduce the heat and continue to simmer for 25 to 30 minutes, stirring occasionally.
- Optional: For a richer flavor, you can let the chili cook for 3 to 4 hours, adding more liquid (1 cup at a time) as needed. Water can be used if extra liquid is required.
- Remove from heat, discard the bay leaf, and taste for salt and pepper. Adjust seasoning as needed.
- Ladle the chili into bowls and garnish with shredded cheddar cheese, jalapeños, sour cream, and chopped cilantro.