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A steaming bowl of thick No-Bean Beef Chili topped with shredded cheese and fresh jalapeños.

No-Bean Beef Chili

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 425
Ingredients Method

Ingredients
  

  • 2 lbs ground beef (80/20 lean to fat ratio)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons olive oil

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the ground beef and cook until thoroughly browned, breaking it into small crumbles with a spatula.
  3. Drain the excess fat from the pot, leaving approximately one tablespoon for flavor.
  4. Add the diced onion to the pot and sauté for 5 minutes until translucent.
  5. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the paste darkens slightly.
  6. Incorporate the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper, stirring for 1 minute to toast the spices.
  7. Pour in the crushed tomatoes and beef broth, stirring well to deglaze the bottom of the pot.
  8. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
  9. Simmer uncovered for 75 to 90 minutes, stirring occasionally, until the liquid has reduced and the chili reaches a thick consistency.
  10. Taste and adjust seasoning with additional salt or pepper as required before serving hot.