Best Best No Bean Chili Recipes

EASY TEXAS NO BEAN CHILI

Steps:

• Brown beef: In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef and cook, undisturbed for 2-3 minutes, or until edges start to brown. Season with a ½ teaspoon of salt and a ¼ teaspoon of pepper. Use a spatula to flip the beef over and use the back of a wooden spoon to break up the beef into large crumbles. Cook, stirring occasionally, until beef is browned, but not completely cooked through, about 3-4 additional minutes. Use a large slotted spoon to transfer the beef to a plate or bowl. Drain off all but 1 tablespoon of oil from the pan, or if the pan seems dry, add a splash of oil (SEE NOTES).
• Sauté vegetables: Reduce heat to medium. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, paprika and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
• Add the liquids: Add in the beer (or broth), using the back of a spoon to scrape of any brown bits stuck on the bottom of the pan. Let cook for 1-2 minutes. Add the diced tomatoes, tomato sauce, sugar, Worcestershire and bay leaf. Add in the beef along with any accumulated juices. Bring to a gentle boil over medium-high heat. Immediately reduce heat to simmer and cover.
• Simmer: Cook, uncovering to stir a couple times, for 30 minutes. Uncover and cook for 10 minutes, or until chili is thick and saucy. Use tongs to remove bay leaf and discard. Taste and adjust for seasoning with salt and pepper.
• Serve: Ladle warm chili into individual bowls and garnish with optional toppings. Enjoy!

BEST NO-BEAN CHILI

Steps:

• Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
• Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
• Reduce heat to Low and cook for 2 hours.

NO BEANS ABOUT IT - CHILI

Steps:

• Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
• Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

SPICY SLOW-COOKED BEANLESS CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir.
• Cook on High for 6 1/2 hours (or on Low for 10 hours).