Description
This hearty No Bean Chili is a rich, meaty dish perfect for chili lovers who prefer their bowls without beans. Packed with lean ground beef, tomatoes, and a flavorful blend of spices, it’s slow-simmered to perfection.
Ingredients
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 46 ounces tomato juice
- 12 ounces tomato paste
- 1 cup water
- 1 Tablespoon chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (omit if you don’t like spicy chili)
- 1/2 teaspoon white sugar
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
Instructions
1. Brown the 2 pounds of lean ground beef in a deep skillet over medium heat. Drain excess fat once the meat is cooked.
2. Chop 1 medium bell pepper and 1 medium onion using a food processor or by hand.
3. Add the chopped onion and bell pepper to the skillet and cook with the meat for 2 minutes, or until softened.
4. Add the tomato juice, tomato paste, water, chili powder, cumin, black pepper, red pepper flakes, sugar, oregano, and cayenne pepper to the skillet. Stir until well combined.
5. Increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for two hours, stirring occasionally.
6. Scoop into bowls and serve with your favorite toppings.
Notes
1 cup serving contains 28 grams of protein.
Omit or reduce red pepper flakes for a milder chili.
Allow chili to simmer slowly to develop a richer flavor.
For smoky flavor, grill beef before adding to skillet.
Store in fridge up to 4 days or freeze for up to 1 month after cooling completely.