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No bean chili in a white bowl with fritos on the side.
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No-Bean Chili

This delicious no-bean chili is loaded with ground beef, tomatoes and green chilis. It's savory, filling and so satisifying!
Course Entrees
Cuisine Mexican
Keyword chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 342kcal
Author Wendie

Ingredients

  • 2 pounds ground beef
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 medium onion chopped
  • 8 cloves of garlic minced
  • 1 6- oz can tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 tablespoon unsweetened cocoa powder
  • 5 cups beef broth, low sodium
  • 2-15 oz can tomato sauce
  • 1-15 oz can diced tomatoes with liquid
  • 1-7 oz can green chilis
  • 2 tablespoons worcestershire sauce
  • 1 large bay leaf
  • 1/4 cup chopped cilantro

Instructions

  • Heat a large pot on medium-high heat and add ground beef, onions, salt, and pepper. Cook until browned, add in garlic and cook another 30 seconds. Drain fat from the beef.
  • Add in tomato paste, chili powder, cumin, oregano, and cocoa powder, and mix in with the ground beef for about 1 minute.
  • Add in beef broth, tomato sauce, diced tomatoes (with liquid) chilis, Worcestershire sauce, and bay leaf. Bring to a boil then reduce heat to low, and simmer for 1 hour.
  • Remove bay leaf and mix in cilantro.
  • Serve with your favorite toppings.

Video

Notes

If you prefer beans in your chili, add 2 (15-ounce) cans of drained pinto beans.
Make this chili in advance it's always better after a day or two and the flavors blend.
The chili needs to simmer for at least an hour but you can leave it longer if needed.
Heat level- Add a pinch or two of red pepper flakes to turn up the heat.

Nutrition

Serving: 1g | Calories: 342kcal | Carbohydrates: 18g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 604mg | Fiber: 6g | Sugar: 9g