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Best Easy Homemade Chili (No Beans Stovetop Recipe)

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This cozy homemade chili is a meat-forward, no-bean stovetop version that fills your house with a soul-soothing aroma. It’s the result of trial and error, a tribute to childhood memories, and the perfect comfort food for cold nights.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 ground chuck recommended)
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 oz (170g) tomato paste (one small can)
  • 14.5 oz (411g) canned diced tomatoes, undrained (fire-roasted preferred)
  • 2 cups (480ml) beef broth (low-sodium recommended)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper during cooking)
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar cheese, sour cream, sliced green onions, diced jalapeños, crushed tortilla chips

Instructions

  1. Brown the beef (10 minutes): Place your large pot over medium-high heat and add the olive oil. Let it heat up for about 30 seconds until it shimmers. Add the ground beef, breaking it up with your wooden spoon. Don’t touch it for the first 3-4 minutes—let it develop a deep, dark crust on one side. Then break it apart and continue cooking until it’s deeply browned all over, about 6-8 minutes total. If there’s a lot of fat, spoon off all but about 2 tablespoons. Leave the browned bits on the bottom…
  2. Sauté the aromatics (5 minutes): Reduce the heat to medium. Add the diced onion and green pepper to the pot with the beef. Cook, stirring occasionally, until the vegetables have softened, about 4 minutes. The onion should look translucent, not browned. Add the minced garlic and cook for another 30 seconds until fragrant. If the pot looks dry, add another splash of olive oil.
  3. Bloom the spices (1 minute): Push the vegetables to one side of the pot. Add the chili powder, cumin, smoked paprika, and oregano directly to the hot surface. Stir them for about 30 seconds until they become fragrant. Then stir everything together.
  4. Add the tomato paste (2 minutes): Add the entire can of tomato paste to the pot. Stir it into the meat and vegetable mixture, cooking for about 2 minutes. The paste will darken slightly and start to stick to the bottom of the pot a little.
  5. Deglaze and simmer (25-30 minutes): Pour in the beef broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. Add the undrained diced tomatoes. Stir everything together until well combined. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally. If it looks too thick, add a splash more broth or water. If it looks too thin, simmer uncovered for the last 10 minutes.
  6. Season and rest (5 minutes): Taste the chili and add salt and pepper as needed. Remove the pot from the heat and let it sit, covered, for 5 minutes before serving.

Notes

Don’t rush the browning step—it’s crucial for flavor. Season in layers for best results. Chili tastes even better the next day. For a thicker chili, simmer uncovered for an additional 10-15 minutes. To freeze, portion into freezer-safe containers and store for up to 3 months.

Nutrition

Keywords: chili, no beans chili, stovetop chili, homemade chili, easy chili, beef chili, comfort food, game day chili

Find it online: https://bakebelle.com/best-easy-homemade-chili-no-beans-stovetop-recipe/