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Cozy 30-Minute No-Bean Beef Chili for Chilly Nights

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A thick, rich, and smoky no-bean beef chili that comes together in just 30 minutes. Perfect for busy weeknights when you crave hearty comfort food without the long simmer.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced red onion (for serving)
  • Hot sauce (for serving)

Instructions

  1. Prep your ingredients: Dice the onion, bell pepper, and jalapeño. Mince the garlic. Measure out all your spices into a small bowl. Open your cans.
  2. Heat the oil: Place your Dutch oven over medium-high heat and add the olive oil. Let it shimmer for about 30 seconds.
  3. Brown the beef: Add the ground beef to the pot. Don’t touch it for a full 3 minutes. After 3 minutes, break it up with your wooden spoon and continue cooking for another 3-4 minutes, until no pink remains.
  4. Drain excess fat (if needed): If you used 80/20 beef, spoon out all but about 1 tablespoon of fat.
  5. Sauté the aromatics: Add the diced onion, bell pepper, and jalapeño to the pot with the beef. Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  6. Add garlic and spices: Stir in the minced garlic and your pre-measured spice blend (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper). Cook for 1 minute, stirring constantly.
  7. Incorporate the tomato paste: Add the tomato paste and stir it in, cooking for another minute.
  8. Add liquids: Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Stir everything together, scraping the bottom of the pot to release any browned bits.
  9. Simmer: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally.
  10. Taste and adjust: After 15 minutes, taste your chili and adjust seasoning as needed.
  11. Rest and serve: Remove the pot from the heat and let it sit for 5 minutes. Ladle into bowls and top with your favorite fixings.

Notes

For a thicker chili, simmer uncovered for an additional 5-10 minutes. The chili will continue to thicken as it cools. If it gets too thick, add a splash of broth. Letting the chili rest for 5 minutes off the heat allows flavors to meld. For a spicier version, keep the seeds in the jalapeño or add chipotle peppers in adobo sauce.

Nutrition

Keywords: no-bean chili, beef chili, 30-minute chili, easy chili, comfort food, winter recipe, gluten-free chili, low-carb chili

Find it online: https://fizzlefork.com/cozy-30-minute-no-bean-beef-chili-for-chilly-nights/