Let's Make Easy Homemade Chili (No Beans) (Print Version)
A thick, beefy no-bean chili made in one pot with tomatoes, garlic, chili spices, and a gentle simmer.
# Ingredients:
For the chili
01 -
2 lb (900 g) 85 percent lean ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 large yellow onion, diced
04 -
1 green bell pepper, diced
05 -
1 jalapeno, seeded and minced
06 -
4 cloves garlic, minced
07 -
3 tablespoons tomato paste
08 -
3 tablespoons chili powder
09 -
2 teaspoons ground cumin
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon dried oregano
12 -
1 teaspoon unsweetened cocoa powder
13 -
1 teaspoon kosher salt, plus more to taste
14 -
1/2 teaspoon black pepper
15 -
1 can (28 oz or 794 g) fire-roasted crushed tomatoes
16 -
1 can (14.5 oz or 411 g) fire-roasted diced tomatoes
17 -
1 1/2 cups (360 ml) low-sodium beef broth
18 -
1 tablespoon masa harina mixed with 2 tablespoons warm broth, optional
19 -
1 teaspoon apple cider vinegar
For serving, optional
20 -
Shredded cheddar cheese
21 -
Sour cream
22 -
Sliced scallions
23 -
Pickled jalapenos
24 -
Corn chips
# Instructions:
01 -
Heat a Dutch oven over medium-high heat. Add the beef and cook for 6-8 minutes, breaking it into crumbles, until browned and cooked through. Drain excess fat, leaving about 1 tablespoon in the pot.
02 -
Add olive oil only if the pot looks dry. Stir in onion, bell pepper, and jalapeno. Cook for 5-6 minutes, until softened, then stir in the garlic for 30 seconds.
03 -
Add tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and pepper. Cook for 1-2 minutes, stirring often, until the paste darkens slightly and the spices smell fragrant.
04 -
Stir in crushed tomatoes, diced tomatoes, and beef broth, scraping the bottom of the pot. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 30-35 minutes, stirring occasionally.
05 -
For a thicker chili, stir in the masa harina mixture and simmer for 3-5 minutes more. Add apple cider vinegar, then taste and adjust salt, pepper, or chili powder.
06 -
Ladle the chili into bowls and add cheddar, sour cream, scallions, pickled jalapenos, or corn chips if you like.
# Notes:
01 -
Best texture comes from simmering uncovered until thick and glossy.
02 -
Refrigerate leftovers for 3-4 days or freeze portions for up to 3 months.
03 -
For milder chili, remove jalapeno seeds and use mild chili powder.