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Hearty No-Bean Chili (A Tribute to Dads Classic) – vegetarian recipe
Stav Kogan

Hearty No-Bean Chili (A Tribute to Dad's Classic)

A rich, hearty, no-bean chili that's a loving tribute to a classic family recipe. This incredibly simple recipe is perfect for a busy weeknight but tastes like it's been simmering all day. You won't even miss the beans!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • Some of my fondest childhood memories are wrapped up in the aroma of my dad's chili simmering on the stove. His secret? A surprising addition of spaghetti! While I've since ditched the pasta (sorry, Dad!), this recipe is my loving tribute to his classic. It's a rich, hearty, no-bean chili that has earned his official seal of approval. I've perfected this recipe over the years to be incredibly simple without sacrificing an ounce of flavor. It's the kind of soul-warming meal that's perfect for a busy weeknight but tastes like it's been simmering all day. And trust me, you won't even miss the beans!
  • 2 pounds (907 g / 32 oz) ground beef
  • 2 tablespoons (14 g / 0.49 oz) dried minced onions
  • 2 teaspoons (6 g / 0.21 oz) minced garlic
  • 1 15-ounce can / 425 g (15 oz) tomato sauce
  • 1 14-ounce can / 397 g (14 oz) petite diced tomatoes, undrained
  • 1 cup (240 ml) water
  • 2 tablespoons (14 g / 0.49 oz) chili powder
  • 1 tablespoon (7 g / 0.25 oz) ground cumin
  • ½ teaspoon (3 g / 0.11 oz) salt
  • ½ teaspoon (1 g / 0.04 oz) ground black pepper
  • Suggested Toppings
  • Sour cream
  • Sliced green onions or chopped white onions
  • Shredded cheddar cheese
  • for the Best Chili
  • For a deeper, more developed flavor, let the chili simmer for up to an hour on low heat. Just be sure to stir it occasionally so it doesn't stick.
  • Toast the chili powder and cumin in the pot for about 30 seconds after draining the beef fat and before adding the liquids. This simple step awakens their flavor.
  • Chili is a fantastic make-ahead meal! The flavors actually get better overnight. Store it in an airtight container in the fridge for up to 5 days.
  • For a spicier chili, add a pinch of cayenne pepper or a finely diced jalapeño along with the garlic and onions.

Method
 

  1. In a large stockpot or Dutch oven, brown the ground beef with the dried minced onions and minced garlic over medium-high heat. Use a spoon to break up the meat as it cooks.
  2. Once browned, about 8-10 minutes, drain off any excess grease.
  3. Stir in the tomato sauce, petite diced tomatoes, water, chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and let it simmer for at least 25 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
  6. Ladle the hot chili into bowls and garnish with your favorite toppings.
  7. Serve immediately.

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 25gFat: 17g

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