Texas No Beans Chili
This thick and hearty Texas chili is packed with bold Southwest flavors, featuring a rich blend of spices, fire-roasted tomatoes, and plenty of ground beef. With no beans in sight, this meaty chili is perfect for a true Texas-style meal!
Servings: 8
Calories: 251kcal
Ingredients
- For the Chili:
- 2 tablespoons olive oil
- 2 pounds ground beef or ground turkey
- Salt and freshly ground black pepper to taste
- 1 yellow onion finely diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 can 6 ounces tomato paste
- 1 can 28 ounces diced fire-roasted tomatoes, undrained
- 2 cups low-sodium beef broth or 1 cup beer + 1 cup beef broth
- 1 bay leaf
For Garnish:
- Shredded cheddar cheese
- Seeded and thinly sliced jalapeños
- Sour cream
- Chopped cilantro
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon.
- Stir in the diced onion, bell pepper, and garlic. Cook for about 4 minutes until the vegetables soften.
- Add the chili powder, cumin, dried oregano, and smoked paprika, stirring well to coat the beef and vegetables.
- Stir in the tomato paste and cook for 3 minutes.
- Add the diced fire-roasted tomatoes and mix well.
- Pour in the beef broth (or beer + broth combination), scraping up any browned bits from the bottom of the pot.
- Drop in the bay leaf and bring the chili to a steady simmer. Reduce the heat and let it simmer for 25 to 30 minutes, stirring occasionally.
- Optional: For a deeper flavor, allow the chili to simmer for 3 to 4 hours, adding extra liquid (water or broth, 1 cup at a time) as needed.
- Remove from heat, discard the bay leaf, and taste for seasoning. Adjust salt and pepper if needed.
- Ladle the chili into bowls and garnish with shredded cheddar cheese, jalapeños, sour cream, and chopped cilantro. Serve warm.