No Bean Chili
A hearty and flavorful chili dish for chilly nights, packed with delicious ground beef and spices, perfect for casual gatherings.
Ingredients
Main Ingredients
- 2 pounds ground beef Use lean ground beef for less grease.
- 3 cans (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 tablespoons tomato paste
- 1 1/4 cups beef broth May adjust for desired consistency.
- 1 tablespoon olive oil For sautéing.
- 3 cloves garlic, minced
- 1 large sweet onion, chopped
Spices
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons coarse salt Adjust to taste.
- 1/2 teaspoon ground black pepper
- 1/4-1/3 cup chopped pickled jalapenos Adjust for desired spiciness.
- 3 tablespoons Frank's Hot Sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
Toppings
- Fresh parsley, chopped For garnish.
- Chopped green onions
- Shredded cheese or dairy-free cheese
- Chopped jalapenos Optional for a spicy version.
- Dairy-free sour cream or Greek yogurt If not dairy-free.
Instructions
Stovetop Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add ground beef to the pot, breaking it apart with a spoon, and cook until browned. Drain excess fat if necessary.
- Stir in chili powder, cumin, onion powder, garlic powder, coarse salt, and black pepper. Mix well.
- Pour in diced tomatoes, tomato sauce, tomato paste, and beef broth to reach desired consistency.
- Add pickled jalapenos, Frank's Hot Sauce, cayenne pepper, and crushed red pepper flakes. Stir to combine.
- Bring to a boil, then reduce heat and let it simmer uncovered for 30-40 minutes, stirring occasionally.
Crockpot Method
- Brown ground beef in a skillet over medium heat. Drain fat and transfer to the crockpot.
- Add chopped onion, minced garlic, diced tomatoes, tomato sauce, tomato paste, and beef broth to the crockpot.
- Incorporate spices: chili powder, cumin, onion powder, garlic powder, coarse salt, and black pepper.
- Mix in chopped pickled jalapenos, Frank's Hot Sauce, cayenne pepper, and crushed red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Instant Pot Method
- Set the Instant Pot to sauté function and add olive oil. Once hot, add chopped onions, cooking until soft. Stir in minced garlic for one minute.
- Add ground beef and cook until browned, draining excess fat if desired.
- Add spices along with diced tomatoes, tomato sauce, tomato paste, and beef broth. Mix everything well.
- Stir in pickled jalapenos, Frank's Hot Sauce, cayenne pepper, and crushed red pepper flakes.
- Close lid and seal vent. Set Instant Pot to high pressure for 20 minutes. Allow natural pressure release for 10 minutes before venting remaining pressure.
Notes
For extra richness, consider garnishing with shredded cheese. For a dairy-free option, use dairy-free cheese and yogurt. This chili can be served with crusty bread, cornbread, or over rice.