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Best 30-Minute No-Bean Beef Chili Recipe

30-minute no-bean beef chili - featured image
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This 30-minute no-bean beef chili is proof that you don’t need hours of simmering to get incredible, soul-warming flavor. It’s quick, easy, and made with ingredients you probably already have.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 is ideal)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (with juices)
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar (optional, to balance acidity)
  • Shredded cheddar cheese (for serving, optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Diced red onion (for serving, optional)
  • Fresh cilantro (for serving, optional)
  • Sliced jalapeños (for serving, optional)

Instructions

  1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink. Leave about 1 tablespoon of fat in the pot.
  2. Sweat the Aromatics: Reduce heat to medium. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Caramelize the Tomato Paste: Push beef and onions to one side. Add tomato paste to the empty space and cook for about 1 minute until it darkens to a deep brick-red color. Stir together.
  4. Bloom the Spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the mixture. Stir constantly for 30-60 seconds until aromatic.
  5. Add the Liquids: Pour in fire-roasted diced tomatoes with juices, beef broth, and Worcestershire sauce. Stir, scraping up any browned bits from the bottom of the pot.
  6. Simmer and Thicken: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
  7. Rest and Serve: Remove from heat and let rest for 5 minutes. Ladle into bowls and top with desired toppings.

Notes

For best flavor, use 80/20 ground chuck and fire-roasted tomatoes. Caramelizing the tomato paste is a key step for depth. Let chili rest before serving for better flavor melding. Chili can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: 30-minute chili, no-bean chili, beef chili, quick chili, easy chili, gluten-free chili, low-carb chili, keto chili, game day chili

Find it online: https://zestynora.com/best-30-minute-no-bean-beef-chili-recipe/