Beef Chili Recipe (No Beans)

If you're looking for a hearty， flavorful dish that's perfect for a cozy dinner， this beef chili recipe without beans is just what you need. Packed with tender beef， aromatic spices， and a rich tomato base， this chili is both comforting and satisfying. It's a great option for those who prefer their chili without beans， making it a little more meaty and rich in texture. Let's dive into how to make this easy， yet mouth-watering beef chili recipe.

Ingredients:

Before you begin， gather all the ingredients you’ll need. This helps streamline the process and ensures everything is ready to go.

• 2 lbs of ground beef (preferably 80/20 for a nice balance of fat)
• 1 large onion， finely chopped
• 4 cloves of garlic， minced
• 1 bell pepper， chopped (optional for added flavor and texture)
• 2 tablespoons olive oil (or any neutral oil)
• 1 can (28 oz) of crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 3 tablespoons chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon sugar (optional， to balance acidity)
• 1-2 teaspoons hot sauce (optional， for an extra kick)

Instructions:

1. Brown the Beef

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it until it browns evenly. Use a wooden spoon to break the beef into smaller crumbles as it cooks. This step usually takes about 8-10 minutes. Once browned， drain any excess fat from the pot， if necessary， to avoid a greasy chili.

2. Sauté the Vegetables

With the beef browned and set aside， add a little more oil to the pot if needed. Toss in the chopped onions and bell pepper. Sauté them over medium heat for about 5 minutes or until they soften. Add the minced garlic in the last minute to avoid burning. Stir frequently to prevent sticking and ensure the vegetables cook evenly.

3. Add the Spices

Next， it’s time to introduce the spices. Sprinkle in the chili powder， cumin，dit em viet nam smoked paprika， ACEPH oregano， Abc Jili salt， and pepper. Stir the mixture thoroughly， allowing the spices to coat the beef and vegetables. This step helps to "bloom" the spices， releasing their full flavors into the chili.

4. Combine the Tomatoes and Broth

Once the spices are fragrant， add the crushed tomatoes， tomato paste， and beef broth. Stir to combine everything well. The tomato paste will deepen the chili’s flavor and thicken the sauce， while the broth adds richness and volume to the mixture.

5. Simmer

Bring the chili to a simmer， then reduce the heat to low. Cover the pot and let the chili cook for at least 30 minutes， stirring occasionally. The longer you let it simmer， the more the flavors will develop. Ideally， letting it cook for 45 minutes to an hour will yield the best result. If the chili gets too thick， you can add a bit more broth or water to reach your desired consistency.

6. Taste and Adjust

After simmering， taste the chili and adjust the seasonings as necessary. If you like a spicier chili， add hot sauce or more chili powder. If it tastes too acidic， a teaspoon of sugar can help balance it out. Salt and pepper should also be adjusted according to personal preference.

7. Serve

Once your beef chili is ready， remove it from the heat and allow it to cool slightly before serving. Serve it in bowls and garnish with your favorite toppings. Popular options include shredded cheese， sour cream， diced onions， jalapeños， or fresh cilantro. If you want an extra indulgence， pair the chili with a slice of cornbread or a side of tortilla chips.

Tips for the Best Beef Chili:

• Choose quality beef: Using 80/20 ground beef (80% lean， 20% fat) offers the right balance between flavor and texture. The fat adds richness， but you can drain some off to control the greasiness.

• Simmer longer for more flavor: While 30 minutes is the minimum recommended simmering time， letting the chili cook for a full hour will allow the flavors to meld even more， resulting in a richer and more developed taste.

• Adjust the heat: If you’re sensitive to spice， reduce the amount of chili powder or skip the hot sauce. For those who love their chili spicy， adding diced jalapeños or a pinch of cayenne can take the heat up a notch.

• Make it ahead: Chili often tastes even better the next day after the flavors have had more time to mingle. This makes it a great dish to prepare in advance for parties or weeknight meals.

Conclusion:

This no-bean beef chili is the perfect dish for anyone craving a hearty， comforting meal. It's rich in flavor， easy to prepare， and customizable based on your personal preferences. Whether you're serving it at a game day gathering， a family dinner， or just enjoying it solo on a chilly evening， this recipe is sure to hit the spot. Enjoy the bold flavors of beef， tomatoes， and spices in every bite， without the beans!

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