No Bean Beef Chili
A thick, meaty chili with ground beef, tomato paste, and chili powder, topped with cheddar, sour cream, and pickled jalapenos.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 80 percent lean
- 1 large onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 4 cup low sodium beef broth
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup sharp cheddar cheese grated, for topping
- ½ cup sour cream for topping
- ¼ cup green onions chopped, for topping
- 1 cup pickled jalapenos for topping
- 1 cup tortilla strips for topping
Instructions
Cooking
- Cook the onion. Cook the onion in the oil over medium heat for 5 minutes, until golden, then add the garlic for 1 minute.
- Brown the beef. Add the beef and cook for 7 to 8 minutes, until browned with no pink left.
- Season. Stir in the tomato paste, chili powder, and cumin for 1 to 2 minutes, until fragrant.
- Simmer. Add the broth, salt, and pepper and simmer for 30 to 35 minutes, until the chili is thick.
- Top. Ladle into bowls and add cheddar, sour cream, green onions, jalapenos, and tortilla strips.
Notes
Substitutions: Use ground turkey in place of beef and cook it to 165 degrees F.
Tips: Cheese and pickled jalapenos add salt, so taste before adding more. Nutrition includes the toppings.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months without the toppings. Reheat to 165 degrees F.