This easy, thick beanless chili has loads of beef and even more flavor! The recipe is mild but can easily be spiced up to your tastes.
This beanless chili recipe just might be my favorite chili to date. Loads of beef (a whopping four pounds!) in a flavorful sauce chock full of fire-roasted diced tomatoes, onions and poblano peppers. Less than ten ingredients but it packs a flavor punch!
Chili always makes me think of my Dad; chili is his favorite food. I love chili, too, but I can be particular about it. My chili has to have a lot of meat and – although I do like beans in my chili – I prefer beanless chili with loads of tomatoey goodness. Some fresh corn would be fantastic here, too. And I suppose you could toss in some beans if you feel you must, but in that case I’d add more tomato sauce and adjust the seasoning accordingly.
This beanless chili is on the mild side of the heat spectrum but some finely chopped chipotle peppers would be a delicious way to spice it up. You could also dice some jalapenos to serve on the side along with a few bottles of your favorite hot sauce. I prefer to keep things mild and let everyone’s tastes dictate how much heat to add but if your family can handle the spice, I say go for it! It’s a thick chili, too, especially the next day. So, if you’ve been looking for a thick, super-beefy, beanless chili that’s on the mild side, this is the chili recipe for you!
Thick and Beefy Beanless Chili
- 4 pounds ground beef
- 1 large sweet onion chopped
- 2 medium poblano peppers chopped
- 3 tablespoons chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 1 1/2 teaspoons ground cumin
- 2 14- ounce cans tomato sauce
- 3 14- ounce cans fire-roasted diced tomatoes do not drain
- kosher salt & freshly ground black pepper season it well!!
- In a large pot or dutch oven, cook ground beef until almost no pink remains. Drain off fat. Add onions and poblano peppers, cook another 2-3 minutes. Add spices, cook another two minutes or so, stirring occasionally.
- Add tomato sauce and diced tomatoes, stirring well. Bring to a boil then reduce heat and simmer, mostly covered with just a small amount of space for heat to escape, for at least another hour (and up to two or three if you've got the time). SEASON TO TASTE (be sure to add enough salt until the flavors really pop)!
- Top with sour cream, shredded cheese, diced poblano and/or jalapenos, chopped green onion and anything else you prefer!