Description
Hearty no-bean chili delivers rich, meaty flavors with ground beef and bold spices. Comfort merges with zest in this simple, satisfying meal that promises warmth and pleasure for anyone craving a classic southwestern-style dish.
Ingredients
Scale
- 2 lb (pounds) ground beef, lean
- 28 oz (ounces) can chunky tomato purée or diced tomatoes
- 2 cups beef broth
- 6 oz tomato paste
- 1 white onion, finely diced
- 1 green bell pepper, finely chopped
- 1 jalapeño, deseeded and minced
- 4 cloves garlic, finely minced
- 2 tsps ground cumin
- 1 tsp paprika
- 2 tbsps mild chili powder
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 tbsps cornmeal
- 1 tbsp olive oil
- Thinly sliced scallions
- Sour cream
- Shredded cheddar cheese
- Tortilla chips
- Cubed avocado
- Chopped onion
Instructions
- Meat Preparation: Heat olive oil in a large Dutch oven over medium-high temperature, then crumble ground beef into the pan, breaking into small fragments and cooking until completely browned, approximately 5-6 minutes.
- Vegetable Infusion: Incorporate diced onions, green peppers, jalapeño, and garlic into the meat mixture, sautéing until vegetables become soft and translucent, developing a rich aromatic base.
- Seasoning Technique: Generously sprinkle cumin, smoked paprika, chili powder, kosher salt, and black pepper across the meat-vegetable blend, stirring thoroughly to distribute spices evenly and create a deep flavor profile.
- Base Development: Integrate tomato paste and cornmeal, continuously stirring for 2-3 minutes to enhance depth and prevent potential scorching, while creating a thickening foundation.
- Liquid Integration: Pour crushed tomatoes and beef stock into the pot, using a wooden spoon to dislodge caramelized bits from the bottom, ensuring maximum flavor extraction.
- Simmering Process: Reduce heat to low, allowing chili to gently simmer uncovered for 10-15 minutes, occasionally stirring and adjusting liquid consistency as needed.
- Final Touches: Taste and refine seasoning, then serve in bowls topped with shredded cheddar cheese, sour cream, and scallion garnishes.
- Storage Method: Preserve remaining chili in an airtight container, refrigerating for up to 4 days or freezing for a maximum of 2 months for future meals.
Notes
- Meat Selection: Choose ground beef with 80/20 fat ratio for optimal flavor and juiciness, preventing dry chili.
- Spice Balancing: Toast spices briefly in hot pan to intensify their aromatic compounds and deepen overall taste profile.
- Texture Control: Use cornmeal as natural thickener, helping create rich consistency without overwhelming the chili’s core flavors.
- Storage Strategy: Cool chili completely before refrigerating to prevent bacterial growth and maintain best taste quality.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 360
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg