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Wholesome No-Bean Texas Chili Bowl: Easy 30-Minute Recipe

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A thick, rich, and smoky no-bean Texas chili packed with tender chunks of beef that comes together in about 30 minutes. Perfect for weeknight dinners and game-day gatherings.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend recommended)
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce (no salt added)
  • 2 tablespoons tomato paste (double-concentrated)
  • 1 cup beef broth (low sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar cheese, diced white onion, sour cream, fresh cilantro, sliced jalapeños

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and measure out your spices into a small bowl. Open the cans of tomatoes and tomato sauce.
  2. Brown the beef: Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add half the ground beef, breaking it into large chunks. Let it cook undisturbed for 3-4 minutes until deeply browned on one side. Stir and continue cooking until no longer pink, about 3 more minutes. Use a slotted spoon to transfer the beef to a bowl, leaving the fat in the pot. Repeat with the remaining oil and beef.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pot with the remaining fat and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pot.
  4. Bloom the spices: Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the onions. Stir constantly for 30-60 seconds until the spices become fragrant.
  5. Build the chili base: Add the tomato paste and stir for 1 minute, letting it caramelize slightly. Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine, scraping up any remaining browned bits.
  6. Simmer the chili: Return the browned beef to the pot, along with any accumulated juices. Bring the chili to a gentle boil, then reduce heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally. If it seems too thick, add a splash more broth.
  7. Taste and adjust: After simmering, taste the chili and adjust seasoning. Add more cayenne for heat or cumin for depth as desired.
  8. Serve: Ladle into bowls and top with your favorite garnishes. Serve with cornbread or tortilla chips for dipping.

Notes

Don’t rush the browning step; do it in batches for deep flavor. Toast spices in hot fat for 30 seconds before adding liquid. Chili tastes even better the next day. For a smoky chipotle version, add 1-2 minced chipotle peppers in adobo sauce. For a slow cooker adaptation, brown beef and sauté aromatics on stovetop, then transfer to slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: Texas chili, no-bean chili, easy chili recipe, 30-minute chili, ground beef chili, gluten-free chili, low-carb chili

Find it online: https://morselora.com/wholesome-no-bean-texas-chili-bowl-easy-30-minute-recipe/