Description
Hearty no-bean chili delivers robust Texas-style comfort with ground beef, rich tomatoes, and warming spices. Spicy, meaty perfection comes together in one pot, inviting you to savor authentic southwestern flavors without traditional legumes.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) lean ground beef
Tomato Base:
- 6 ounces (170 grams) tomato paste
- 1 (28-ounce / 794 grams) can chunky tomato puree or diced tomatoes
- 2 cups (473 milliliters) beef stock
Vegetables and Seasonings:
- 1 tablespoon (15 milliliters) olive oil
- 1 white onion, diced
- 1 green pepper, diced
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons (10 grams) cumin
- 1 teaspoon (5 grams) paprika
- 2 tablespoons (30 grams) mild chili powder
- 1 teaspoon (6 grams) kosher salt
- 1 teaspoon (2 grams) freshly ground black pepper
- 2 tablespoons (16 grams) cornmeal
Instructions
- Warm a thin layer of olive oil (15 milliliters or ) in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add ground beef (453 grams or ) and use a wooden spoon to break apart the meat while cooking for 5 to 6 minutes until completely browned with no pink visible.
- Introduce diced onions (1 medium), chopped green peppers (1 medium), minced jalapeño (1 small), and crushed garlic cloves (3 pieces) into the meat mixture; sauté and stir until vegetables become tender and fragrant.
- Sprinkle ground cumin (7 grams or ), paprika (5 grams or ), chili powder (10 grams or ), kosher salt (5 grams or ), and black pepper (2 grams or ) over the meat and vegetable mixture; thoroughly incorporate all spices.
- Fold in tomato paste (30 grams or ) and cornmeal (30 grams or ), stirring constantly to prevent sticking and develop deeper flavor layers.
- Pour diced tomatoes (400 grams or ) and beef stock (240 milliliters or ) into the pot, using liquid to deglaze and lift any caramelized bits from the bottom.
- Reduce heat to low after bringing the mixture to a gentle simmer; let chili cook uncovered for 15-20 minutes, occasionally stirring and adding water if the consistency becomes too thick.
- Taste and adjust seasoning as needed before removing from heat.
- Ladle chili into serving bowls and garnish with shredded cheddar cheese (60 grams or ), dollop of sour cream (30 grams or ), and thinly sliced scallions.
- Refrigerate any remaining chili in sealed containers for up to 4 days or freeze for 2 months, reheating gently on the stovetop when ready to serve.
Notes
- Slow cooking transforms ground beef into a rich, deeply flavored base that concentrates savory taste.
- Cornmeal acts as a secret thickening agent, adding unexpected texture and subtle corn undertones to the chili.
- Deglazing with beef stock captures all those delicious browned bits stuck to the pot’s bottom, maximizing flavor complexity.
- Fresh garnishes like sharp cheddar, cool sour cream, and crisp scallions provide contrasting temperatures and textures.
- Freezing portions allows quick weeknight meals with minimal prep, making this recipe perfect for busy home cooks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg