TEXAS NO BEANS CHILI
This thick and hearty No-Beans Chili is deeply flavored thanks to an authentic blend of spices, plenty of tomatoes and a generous portion of ground beef. You'll love the sizzling Southwest flavor of this meaty, no-beans recipe!
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven set over medium-high heat.
- Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
- Once browned, stir in the onions, bell pepper, and garlic.
- Continue to cook for 4 minutes, or until veggies are softened.
- Stir in chili powder, cumin, dried oregano, and paprika.
- Add tomato paste; stir to combine and cook for 3 minutes.
- Stir in the tomatoes.
- Stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.
- Remove from heat.
- Remove bay leaf and taste for salt and pepper; adjust accordingly.
- Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.
- Serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 13 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 541 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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
BEANLESS BEEF CHILI
Steps:
- Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
- Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
- Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.
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
More about "thick and beefy beanless chili food"
NO-BEAN CHILI, CHUNKY AND FLAVORFUL - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
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
From thewholecook.com
4.9/5 (92)Total Time 30 minsCategory SoupCalories 217 per serving
CFC’S FAMOUS WEEK ONE BEEFY BEANLESS CHILI | CLEAN …
From cleanfoodcrush.com
LOW CARB CHILI WITHOUT BEANS - WHOLE LOTTA YUM
From wholelottayum.com
EASY NO-BEAN CHILI RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 BEST BEANLESS CHILI RECIPES | YUMMLY
From yummly.com
THICK & HEARTY TWO-BEAN CHILI - PACE FOODS
From campbells.com
THE BEST CROCKPOT NO-BEAN CHILI RECIPE - PUMPKIN 'N …
From pumpkinnspice.com
LOW CARB BEANLESS CHILI - CENTERCUTCOOK
From centercutcook.com
BEANLESS LOW CARB CHILI - SAVORING THE GOOD®
From savoringthegood.com
EASY BEANLESS CHILI RECIPE - MASHED
From mashed.com
THICK AND BEEFY BEANLESS CHILI | RECIPE CART
From getrecipecart.com
BEANLESS CHILI RECIPE FOR A HEARTY MEAL - THE DAILY MEAL
From thedailymeal.com
THICK AND BEEFY BEANLESS CHILI - JALAPENO MANIA
From jalapenomania.com
THICK AND BEEFY BEANLESS CHILI - CUISINE FAVORITES BLOGGER
From cuisinefavorites-blogger.blogspot.com
THICK AND BEEFY BEANLESS CHILI | PUNCHFORK
From punchfork.com
10 BEST BEANLESS CHILI GROUND BEEF RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love