EASY TEXAS NO BEAN CHILI
This Texas No Bean Chili is hearty, thick and jam packed with tender crumbles of meat and full of flavor! This meat lover's dream is the perfect cozy meal your family will love! It's so easy to prepare, can be made in advance and freezes beautifully!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories entree
Time 1h5m
Number Of Ingredients 14
Steps:
- Brown beef: In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef and cook, undisturbed for 2-3 minutes, or until edges start to brown. Season with a ½ teaspoon of salt and a ¼ teaspoon of pepper. Use a spatula to flip the beef over and use the back of a wooden spoon to break up the beef into large crumbles. Cook, stirring occasionally, until beef is browned, but not completely cooked through, about 3-4 additional minutes. Use a large slotted spoon to transfer the beef to a plate or bowl. Drain off all but 1 tablespoon of oil from the pan, or if the pan seems dry, add a splash of oil (SEE NOTES).
- Sauté vegetables: Reduce heat to medium. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, paprika and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
- Add the liquids: Add in the beer (or broth), using the back of a spoon to scrape of any brown bits stuck on the bottom of the pan. Let cook for 1-2 minutes. Add the diced tomatoes, tomato sauce, sugar, Worcestershire and bay leaf. Add in the beef along with any accumulated juices. Bring to a gentle boil over medium-high heat. Immediately reduce heat to simmer and cover.
- Simmer: Cook, uncovering to stir a couple times, for 30 minutes. Uncover and cook for 10 minutes, or until chili is thick and saucy. Use tongs to remove bay leaf and discard. Taste and adjust for seasoning with salt and pepper.
- Serve: Ladle warm chili into individual bowls and garnish with optional toppings. Enjoy!
Nutrition Facts : Calories 223 kcal, Carbohydrate 7 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 285 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY NO-BEAN CHILI
Chili, without the beans-just beef, tomatoes, onions, and lots of great spices. Make it ahead, freeze the leftovers, and eat it for days.
Provided by Nick Evans
Categories Dinner Freezer-friendly Make-ahead
Time 50m
Yield 6
Number Of Ingredients 23
Steps:
- Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.
Nutrition Facts : Calories 491 kcal, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 6 g, Protein 49 g, SaturatedFat 8 g, Sodium 777 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
SQUIRREL'S BEANLESS CHILI
The actual name for this recipe is "Squirrel Chili," but since it contains no actual squirrel meat, I thought it might be confusing to people who don't know that it's my nickname.
Provided by Jennifer Cross
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in olive oil or butter in a large pot.
- Add onion, bellpepper, and garlic to pan and cook until vegetables are soft.
- Add the rest of the ingredients and simmer uncovered for two hours, stirring occasionally.
Nutrition Facts : Calories 687.2, Fat 48.2, SaturatedFat 15.3, Cholesterol 154.2, Sodium 560.6, Carbohydrate 12.3, Fiber 3, Sugar 3.5, Protein 44.2
SPICY SLOW-COOKED BEANLESS CHILI
If you like spicy food like me, you will enjoy this chili; it's not for the faint of heart.
Provided by JR Foodie
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 6h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir.
- Cook on High for 6 1/2 hours (or on Low for 10 hours).
Nutrition Facts : Calories 339.6 calories, Carbohydrate 13.3 g, Cholesterol 94.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 28.2 g, SaturatedFat 7.4 g, Sodium 1402 mg, Sugar 6.8 g
VEGETARIAN BEANLESS CHILI
like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom
Provided by spiritussancto
Categories One Dish Meal
Time 1h10m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
- Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
- If using any other veggies add them so they're also about half cooked at the same time.
- Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
- Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
- Bring to a gentle boil.
- Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
- Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
Nutrition Facts : Calories 373.4, Fat 8.8, SaturatedFat 1.1, Sodium 977.7, Carbohydrate 49.3, Fiber 10.4, Sugar 9.3, Protein 26.4
BEANLESS CHILI
Whenever my mother would make chili, I'd pick the hamburger out & just eat it. I can't stand beans, which is why this chili gets a thumbs-up from me! Based off the Skyline Chili (I saw a show on the food network & went off hunting down a recipe for it) This also freezes beautifully (which is good, seeing as how much it makes!)
Provided by Lampie
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
- Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
- Cover & simmer for 3+ hours, stirring occasionally.
- Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
Nutrition Facts : Calories 398.9, Fat 26.6, SaturatedFat 8.8, Cholesterol 92.5, Sodium 369, Carbohydrate 13, Fiber 3.6, Sugar 5.8, Protein 27.6
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NO-BEAN CHILI, CHUNKY AND FLAVORFUL - HEALTHY RECIPES BLOG
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5/5 Calories 312 per servingCategory Main Course
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 3 minutes. Add the onion, beef and 1/2 teaspoon kosher salt and cook, stirring to break up the meat, about 7 minutes, or until the vegetables are soft and the meat is browned.
- Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and vegetables, one more minute.
- Add the beef stock, tomatoes, bay leaf, the remaining salt and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.
NO BEAN 30 MINUTE CHILI - THE WHOLE COOK
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4.9/5 (91)Total Time 30 minsCategory SoupCalories 217 per serving
- Add your ground beef to a large stock pot. Use your spatula to crumble the beef. Add in your chopped green pepper and onion. Cook on medium high, stirring occasionally, until beef is browned.
- If your beef isn't very lean you'll want to drain the grease before moving on to the next step. I use a very lean beef so I don't need to drain mine.
- Once your ground beef is cooked it's time to add the other ingredients to the pot. Stir. Cover and let simmer for 20 - 25 minutes.
- Taste. Add extra salt or pepper if that's your preference. Top with green onions, avocado, cilantro, or onion. Enjoy!
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