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Best No-Bean Beef Chili Ready in 30 Minutes

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This no-bean beef chili is thick, dark, meaty, and packed with flavor. It comes together in just thirty minutes on your stovetop, making it perfect for hosting a crowd or feeding your family on a busy weeknight.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the beef in batches. Heat your pot over medium-high heat. Add half the ground beef (about 1 pound) and let it sit undisturbed for 3-4 minutes. Break it apart and continue cooking until fully browned, about 5-6 minutes total. Transfer to a bowl using a slotted spoon, leaving the rendered fat in the pot. Repeat with the remaining beef.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot with the remaining beef fat. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper directly to the onions and garlic. Stir constantly for 30-60 seconds until fragrant.
  4. Add the tomato paste. Stir in the tomato paste and cook for 1 minute, stirring constantly.
  5. Combine the liquids. Pour in the fire-roasted diced tomatoes with their juices, the tomato sauce, beef broth, and Worcestershire sauce. Stir together, scraping the bottom of the pot. Bring to a gentle simmer.
  6. Return the beef. Add the browned beef back to the pot, along with any juices. Stir to combine. Reduce heat to low and let simmer uncovered for 15-20 minutes, stirring occasionally.
  7. Taste and adjust. After 15 minutes, taste and adjust seasoning as needed.
  8. Rest before serving. Turn off the heat and let the chili sit for 5-10 minutes before serving.

Notes

Do not rush the browning step; brown in batches for best flavor. Bloom spices in hot fat for 30-60 seconds. Use fire-roasted tomatoes for extra depth. Let chili rest before serving for better flavor melding. Adjust salt at the end based on broth and tomato saltiness.

Nutrition

Keywords: no-bean chili, beef chili, 30-minute chili, Texas chili, easy chili recipe, stovetop chili

Find it online: https://juliamadeit.com/best-no-bean-beef-chili-ready-in-30-minutes/