No Bean Chili Chunky And Flavorful

Topped with cheddar and sour cream, it makes a filling, hearty meal. Leftovers are really good too - in fact, this chili gets better as it rests in the fridge. My late father-in-law used to make amazing chili. He would make a huge pot of it, and we would all rave about how good it was, and how it became even better the next day. His recipe did contain beans, and it was delicious. Now that I’m on a low-carb diet, I decided to make my own version. This no-bean chili is such an amazing comfort food. It’s tasty, hearty, and very filling. The best part: this recipe is super easy. It’s ready in just 30 minutes!

Ingredients

Here’s an overview of the ingredients you’ll need to make this tasty chili. Scroll down to the recipe card for exact amounts. Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a high smoke point, you can use avocado oil instead. Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained. Ground beef: I normally use extra-lean ground beef in this recipe (93% lean and 7% fat). It’s fine to use lean ground beef (85/15). Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the chili could end up too salty. Beef stock: Store-bought is fine - just check the ingredients to make sure they look OK. Dried bay leaf: Adds an extra layer of flavor, but not mandatory.

Instructions

How to make a no-bean chili? It’s so easy! While I realize that chili is supposed to be cooked lovingly for at least an hour over low heat, I’m way too impatient for that. So this recipe is ready in 30 minutes - and it’s intensely flavorful and absolutely delicious. If anything, the meat is juicier because of the shorter cooking time. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Mix the seasoning paste. You start by mixing together the ingredients for the seasoning paste. Cook the beef and onion. Next, you cook the onion and beef in olive oil with some kosher salt. Add the remaining ingredients. Add the seasoning paste. Then add the beef stock, tomatoes, bay leaf, more salt, and black pepper. Simmer. Now simmer the chili, uncovered, until it thickens and the flavors meld, about 20 minutes. It’s a good idea to stir occasionally.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use ground turkey or ground chicken in this recipe instead of ground beef. Just make sure to use ground dark meat. It’s juicier and more flavorful than white meat.If you don’t have fresh garlic, simply use a teaspoon of garlic powder instead. It won’t be the same, but it’s still pretty good.It’s fine to use regular paprika instead of smoked paprika. You can also replace the dried oregano with dried thyme.

Serving suggestions

I usually serve this tasty chili with a side of cheese muffins or with these tasty almond flour cheese biscuits. Of course, keto cornbread is a classic. It’s also very good as a topping for spaghetti squash or cauliflower rice.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.