Diving straight into the heart of comfort food, this bean-free chili recipe is all about rich flavors and tender meat. Perfect for those who believe chili should be all about the meat, this recipe promises a hearty, satisfying bowl every time.
Why This Recipe Works
- Rich Flavor Base: Starting with a blend of onions, garlic, and peppers creates a deep, aromatic foundation that carries through every bite.
- Perfect Meat Texture: Slow cooking the meat ensures it’s fall-apart tender, absorbing all the spices and flavors.
- Customizable Heat: Adjust the amount of chili powder and cayenne to suit your spice preference, making it perfect for everyone.
Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Instructions
Brown the Meat
Heat your large pot over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook until no pink remains, about 5-7 minutes. For extra flavor, don’t drain all the fat; it adds richness to the chili.
Sauté the Vegetables
Add the diced onion, minced garlic, and bell pepper to the pot with the meat. Cook until the vegetables are soft and the onions are translucent, about 5 minutes. This step builds the flavor base of your chili.
Add Spices and Liquids
Stir in the chili powder, cumin, and cayenne pepper, coating the meat and vegetables evenly. Pour in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer, then reduce the heat to low.
Simmer to Perfection
Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. Taste and adjust seasoning with salt and pepper as needed.
Serve and Enjoy
Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions. Enjoy the rich, meaty goodness of your bean-free chili!
Tips and Tricks
For an even deeper flavor, consider browning the meat in batches to avoid overcrowding the pot. This ensures each piece gets a good sear. Another tip is to toast the spices in a dry pan before adding them to the chili; this unlocks their full aroma. Lastly, if you’re short on time, a pressure cooker can reduce the cooking time significantly while still delivering tender meat.
Recipe Variations
- Spicy Version: Add extra cayenne pepper or include diced jalapeños for an extra kick.
- Smoky Twist: Incorporate smoked paprika or a chipotle pepper in adobo sauce for a smoky depth.
- Vegetarian Option: Swap the ground beef for a plant-based meat alternative and use vegetable broth.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method is perfect for developing flavors over time.
How can I thicken my chili if it’s too watery?
If your chili is too thin, let it simmer uncovered for additional time to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili, then simmer until thickened.
Can I freeze this chili?
Yes, this chili freezes beautifully. Cool it completely before transferring to freezer-safe containers or bags. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Summary
This hearty, bean-free chili is a meat lover’s delight, packed with rich flavors and tender meat. Easy to customize and perfect for any occasion, it’s sure to become a favorite in your recipe collection.