Rich No Bean Chili Recipe
There's nothing quite like homemade chili, one of the ultimate comfort foods. This no bean chili created by Tasting Table recipe developer Jennine Rye is made with beef mince that is infused with a medley of warming, aromatic spices and then left to simmer to create a beautifully thick and rich stew — perfect for any day of the week.
Normally, beans are considered to be an integral part of this widely appreciated dish. However, chili without this particular ingredient can be just as simple to make and enjoyable to consume. Whether beans cause you digestive discomfort, you are a person who lives with a legume allergy, or you just simply don't like beans, there are many reasons to want a good, no bean chili recipe. And, this recipe is everything you could want from a chili, minus the beans. In fact, this chili is so hearty and flavorful that you don't even notice their absence!
There are a wide variety of ways to enjoy this rich no bean chili; it pairs perfectly with rice or pasta and is delicious heaped into a baked potato or on top of a pile of corn tortillas. It is also wonderful served on its own in a bowl with a side of warm, crusty bread and lashings of butter. Whichever way you choose to enjoy the dish, it's easy it is to make this rich no bean chili at home.
Gather the ingredients for this rich no bean chili
To make this rich no bean chili, first you will need to gather the ingredients. You will require an onion, garlic, celery, red pepper, beef mince or ground beef, cans of chopped tomatoes, tomato purée, beef stock, dark chocolate, and Worcestershire sauce.To make your chili deliciously aromatic, you will need smoked paprika, cumin, oregano, chili powder, and coriander. You will also want the kitchen staples olive oil and salt and pepper.
As well as these ingredients, you might want fresh cilantro and other sides and sauces to serve alongside your no bean chili.
Fry the vegetables and the beef
To begin this rich no bean chili, you will want to start by dicing the onion, the garlic, the celery, and the red pepper. Heat up a large, deep frying pan and fry the vegetables in oil until they are just starting to soften. Then, add the beef to the pan, season it well with salt and pepper, and proceed to fry it until it is well browned. This small stage of browning the beef for chili is actually crucial to the quality of your final dish, as it enhances both the flavor and the texture of the meat, resulting in a far superior and richer chili.
Add the spices and liquids
Like browning the beef, the spices you use in your chili are central to its resulting flavor; you don't want to skimp on this stage. Add the smoked paprika, the ground cumin, the dried oregano, the chili powder, and the ground coriander to the pan, and mix everything in. Then allow the spices to fry for a minute or two until they are fragrant, to maximize the flavor intensity, before adding the tinned tomatoes, the tomato purée, and the beef stock.
At this stage, you will want to reduce the heat of your pan until the ingredients are kept at a gentle, steady simmer, and then leave the chili to stew for at least 45 minutes. This will allow the flavors to infuse and develop beautifully.
Add the finishing touches
To complete your no bean chili, add the cubes of chocolate and a dash or two of Worcestershire sauce and mix them in. Your no bean chili is now ready to serve.
Part of what makes chili absolutely delicious is the choice of toppings you choose to serve it with. Chili on its own is a beautiful thing, but it is even better when paired with other flavors to cut through and enhance the richness and intensity of the dish. Rye recommends serving this no bean chili with chopped cilantro, sour cream, grated cheddar, and some sliced avocados for a bit of added freshness. Any leftovers can be stored in an airtight container in the fridge and should be consumed within 3 days.
- 1 onion
- 3 cloves garlic
- 1 stick celery
- 1 red pepper
- 1 tablespoon olive oil
- 2 pounds ground beef
- Salt and pepper to taste
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- 2 cans chopped tomatoes
- 2 tablespoons tomato purée
- 2 ½ cups beef stock
- 2 cubes dark chocolate
- Dash of Worcestershire sauce
- Fresh cilantro, to serve
- Finely chop the onions and the garlic, and then dice the celery and the red pepper.
- Heat up a large, heavy bottomed saucepan to a medium temperature and add the olive oil. Add the chopped onions and celery and fry for a few minutes, before adding the diced red pepper and the chopped garlic, and frying for a few more minutes until the vegetables are softening.
- Add the minced beef to the pan, season it well with salt and pepper, and then brown it off for five minutes.
- Add to the pan the smoked paprika, the ground cumin, the dried oregano, the chili powder, and the ground coriander, and then stir the herbs and spices in, letting them cook for a minute or two until fragrant.
- Add the cans of chopped tomatoes to the pan along with the tomato purée and thoroughly mix these into the beef and vegetables, then pour in the beef stock. Reduce the pan to a simmer and allow the mixture to cook for at least 45 minutes, stirring occasionally. If the mixture gets too dry, add a dash of water.
- When the chili is thick and fragrant, turn off the heat and stir in the dark chocolate and a dash or two of Worcestershire sauce. Serve sprinkled with fresh cilantro if desired.