Name: No-Bean Chili
Prep time: 30 min
Total time: 50 min
Ingredients: 2 pounds ground beef, preferably 85-percent lean; 2 medium yellow onions, chopped (3 cups); 3 cloves garlic, finely chopped (1 tablespoon); 1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons); Kosher salt and freshly ground pepper; 2 tablespoons chili powder; 2 tablespoons Dutch-process cocoa powder; 2 tablespoons tomato paste; 1 can (28 ounces) fire-roasted diced tomatoes; 2 cups low-sodium chicken broth; Sour cream and finely sliced chives or scallions, for serving

No-Bean Chili

5.0

(4)

4 Reviews

This hearty dish takes 50 minutes and is packed with flavor.

Riley Wofford

Updated on December 11, 2024

Prep Time:

30 mins

Total Time:

50 mins

Servings:

6 to 8

Yield:

7 cups (approximately)

Who needs beans? This no-bean chili makes the case that our favorite comfort food is complete without them. It’s a hearty ground beef-based dish, but you can swap in ground turkey or pork with equally delicious results. The meat is cooked with onion and jalapeño, then amped up with fire-roasted tomatoes, chili powder, and cocoa—the secret to the deep flavor of this chili. It tastes like it cooked for hours but is on the table in 50 minutes. Enjoy it with rice and your favorite toppings for a weeknight dinner, or use it to make skillet nachos or as a stuffing for bell peppers.

Our recipe calls for ground beef but you can use ground turkey, ground chicken, or ground pork instead.

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Ingredients

2 pounds ground beef, preferably 85-percent lean
2 medium yellow onions, chopped (3 cups)
3 cloves garlic, finely chopped (1 tablespoon)
1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
Kosher salt and freshly ground pepper
2 tablespoons chili powder
2 tablespoons Dutch-process cocoa powder
2 tablespoons tomato paste
1 can (28 ounces) fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Sour cream and finely sliced chives or scallions, for serving

Directions

Cook beef:

Place a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with the back of a spoon, until cooked through, about 6 minutes. Using a slotted spoon, transfer beef to paper towels to drain. Discard all but 1 tablespoon fat from pan.
Add onions, garlic, and jalapeño:

Return pot to medium-high heat. Add onions, garlic, jalapeño, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; cook until onions soften, about 6 minutes.
Add chili, cocoa, and tomato paste:

Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more.
Stir in tomatoes, broth, and beef and cook:

Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes.
Serve:

Season with salt and pepper; serve with sour cream and chives.