EFK Tested
Erickson No-Bean Chili
This is our hearty no-bean chili: rich with ground beef, tomatoes, garlic, and a smoky chili seasoning blend. It comes together quickly on the stovetop and thickens as it simmers, making it an easy family meal when we want chili without beans.
From the EFK recipe collection
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- 1. In a small bowl, mix the cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic into a thick seasoning paste.
- 2. Heat the olive oil in a large heavy-bottomed pot or skillet over medium-high heat. Add the onion, ground beef, and 1/2 teaspoon of the salt. Cook for about 7 minutes, breaking up the beef as it browns, until the onion is soft and the meat is cooked through.
- 3. Stir in the seasoning paste and cook for 1 minute so the spices and tomato paste develop their flavor.
- 4. Add the beef stock, diced tomatoes with their juices, bay leaf, remaining salt, and black pepper. Lightly break up the tomatoes as you stir. Bring the chili to a boil.
- 5. Reduce the heat to medium-low and simmer uncovered for about 20 minutes, stirring occasionally, until the chili thickens and the flavors come together.
- 6. Remove the bay leaf, taste, and adjust salt or pepper if needed. Serve hot.
Food safety & storage
Cook ground beef to an internal temperature of 160°F.
View this recipe on the original EFK website ↗