Chili (No beans!)
There is no rule that says chili has to have beans. There, I said it. It only took me several years to figure this one out. If you love the flavor of a good chili, but prefer to skip the beans and get straight to the meat, this recipe is for you. It’s hearty, flavorful, and so easy to put together. Get it started in the morning and you’ll have a warm bowl ready for you when you get back in the evening.
Prep Time: 10 minutes
Cook Time: 4-10 hours
Yield: 6 servings
Ingredients
1 1/2 lb ground beef
1 yellow onion, chopped
2 bell peppers, chopped
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
4 garlic cloves, minced
6 oz tomato paste
1 can diced tomatoes, drained
2 tablespoons Worcestershire sauce
2 cups beef broth
Instructions
Heat skillet to medium heat or select SAUTE on Instant Pot.
Brown beef with onion and pepper until fully cooked. Add garlic and cook another minute. Drain excess grease.
Turn off heat. Transfer to Crock Pot if not using Instant Pot.
Add remaining ingredients and stir.
Cook on high 4 hours or low 6-10 hours.
Ladle into bowls and add toppings. Cheese is must. Chips, crackers, sour cream, jalapenos, and cornbread are also good options.
Recipe Notes:
This is a thick chili. Feel free to add more broth if you like a more soupy chili.
Notice there is no salt listed in this recipe. Depending on the broth you use, you may need to add a little. Taste and season according to preference.
Of course you may add beans. Pinto, kidney, or black beans would all be good options.
You can also do this all on the stovetop. Brown the meat and veggies, add the rest of the ingredients and let simmer 30 minutes before serving.