This Texas No Bean Chili is hearty, thick, and jam packed with tender crubmles of meat and full of flavor.
Brown Beef: In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef and cook, undistrubed for 2-3 minutes, or until edges start to brown. Season with 1/2 teaspoon of salt and 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 cooke 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.
Saute vegetables: Reduce heat to medium. Add the onion and bell peppers. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, paprika and oregano. Season to tast 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 Liquid: Add the broth using the back of a spoon to scrape off 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 agentle boil over meduim-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 the bay leaves and discard. Taste and adjust for seasoningwith salt and pepper.
You can use any variety of ground meat you like. This No Bean Chili is all about the meat and bold flavors.
To drain fat, turn off the heat and just use a paper towel to carefully wipe some of the fat out of the pan. If you use lean ground beef, you may need to add oil to the pan, Just make sure you have roughly 1 tablespoon of fat in the pan.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 44 | ||
Calories from Fat: 11 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 419.9mg | 14 % | |
Potassium 348.6mg | 9 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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