No Bean Chili

No Bean Chili is a hearty, meaty chili without beans that's begging to be topped with all the fixin's. Ready in just 30 minutes!

Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine American

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 183kcal

1 lb ground beef I like 85/15
1 onion or large shallot chopped
3 cloves garlic pressed or minced
salt and pepper
15 oz can fire roasted tomatoes
15 oz can tomato sauce
15 oz can crushed tomatoes
4 oz can diced green chiles
1 cup beef broth or stock
2-1/2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
pinch white sugar
Toppings: sliced fresh jalapenos, tortilla chips, shredded cheese, green onions, chopped onions, sour cream

Heat a large soup pot or Dutch oven over medium-high heat. Add ground beef, onion or shallot, and garlic, season with salt and pepper, then cook until ground beef is cooked through. I like to keep the beef in bigger chunks versus breaking it up finely to give the chili extra texture.
Add remaining ingredients then turn heat up to high to bring chili to a bubble. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally and skimming off any excess fat that may rise to the top. Scoop chili into bowls then serve with toppings.

If your chili tastes a little tinny on account of the canned tomatoes, you can add a pinch of baking SODA to the chili.
As with most chili recipes, this tastes even better the day after cooking!
To freeze: Cool chili completely then scoop into a Ziplock freezer bag and freeze flat. Thaw for 24 hours in the refrigerator then pour into a soup pot or Dutch oven and warm.