Texas No Beans Chili
This thick and hearty Texas-style chili is packed with bold Southwest flavors. Made with a rich blend of spices, fire-roasted tomatoes, and plenty of ground beef, this no-bean chili is a true comfort food classic.
Servings: 8
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 can 6 ounces tomato paste
- 1 can 28 ounces 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, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon as it cooks.
- Stir in the onions, bell pepper, and garlic. Cook for about 4 minutes, or until the vegetables are softened.
- Add the chili powder, cumin, dried oregano, and smoked paprika, stirring to coat the meat evenly.
- Stir in the tomato paste and cook for 3 minutes, allowing the flavors to deepen.
- Add the diced fire-roasted tomatoes and stir to combine.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Drop in the bay leaf and bring the chili to a steady simmer. Reduce the heat and let it simmer for 25 to 30 minutes, stirring occasionally.
- Optional: For a deeper flavor, allow the chili to cook for 3 to 4 hours, adding extra liquid (1 cup at a time) as needed. Water can be used for additional liquid if necessary.
- Remove from heat, discard the bay leaf, and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and garnish with shredded cheddar cheese, jalapeños, sour cream, and chopped cilantro. Serve warm.