Looking for a quick, easy chili recipe to make this weekend? Well, this is it. After you do a tiny bit of prep work and wait out a little more than an hour of simmering, you'll be serving up steaming bowls of hearty chili. This chili has no beans and is mildly spiced -- if you like heat, I recommend adding some hot chile peppers. I served it over rice and melted Monterey Jack on top.
Easy No-Bean Chili (adapted from Bon Appetit)
Ingredients
2 tablespoons olive oil
2 onions, diced
1 green bell pepper, chopped
1 Anaheim chile pepper, chopped
8 garlic cloves, peeled and chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
1 (6-ounce) can tomato paste
Kosher salt and pepper
Cooked white rice (optional)
Shredded Monterey Jack (optional)
Preparation
Heat oil in Dutch oven over medium-high heat. Add onions, bell pepper, Anaheim pepper, and garlic.
Sauté until onions are translucent, about 8 minutes.
Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes.
Meanwhile, mix chili powder, cumin, basil, oregano, and thyme together in small bowl.
Stir spices into meat mixture and cook 2 minutes.
Stir in crushed tomatoes, chicken broth, and tomato paste. Reduce heat to a simmer.
Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour and 15 minutes.
Season with salt and pepper to taste.
Serve over white rice, top with Monterey Jack, and melt cheese under the broiler, if desired (make sure to use broiler-safe bowls).
And if you have leftover chili, I've got a great leftover idea for you, inspired by Kerstin's loaded sweet potato skins: chili-loaded potato skins! (This is just a basic guideline... I made two potatoes since there are only two of us, but you can easily make more.)
Poke holes in potatoes, and bake potatoes for 1 hour at 400 degrees.
When cool enough to handle, halve potatoes lengthwise and scoop out the middles.
Mix some olive oil and salt and pepper in a small bowl, and brush potatoes with the oil on all sides.
Return skins to oven and bake for 10 minutes.
Fill skins with warm chili, top with cheese, and bake for another 5 to 10 minutes, until heated through. If cheese isn't melty enough, heat skins under the broiler for 1 to 2 minutes.
Top with sliced scallions.
How do you like your chili?
18 comments:
Why have I not put my chili in baked potatoes?! Looks incredible. I always put beans in my chili, out of habit, but I love the idea of leaving them out too!
ooh, my mom would love this. she doesn't like beans, so she always pulls a bowl out for herself before she adds beans to the pot. I LOVE chili on rice! :) but the potatoes look like an awesome idea.
I love the idea of chili-loaded baked potatoes! I'm going to wait for it to get a little bit colder before I start making chili!
Those potato cups look awesome. I am stealing that idea for sure! I have never had chili without beans!
this looks so good, but I think I would miss the beans! Actually, probably not they way you prepared the dishes by mixing in rice or adding to potato skins. I like both of those ideas, especially the latter.
That's a great use of leftovers! And chili always tastes even better the second time.
My favorite way to eat chili is plain with crumbled tortilla chips as a topping. I think chili on potato skins sounds fantastic!
Those potatoes look amazing - that melted cheese over the chili - YUM!
Oh man, those 'tatoes look lovely! This sounds wonderful! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt!
Thanks for sharing this recipe—I can’t wait to try it!
I like to eat my chili with Frito scoops. This does look easy and tasty.
I think my favorite part of this is that you smothered it in cheese. Really. Awesome. Move.
umm putting chili in a potato and covering it with cheese. ZOMG!
Yay for your chili filled potato skins, I was hoping I'd see pics here :) Such a comforting meal!
Yummmmm that chili looks SO good!!!
What a great idea with the loaded potato skins!!! I like my chili with melted cheese and a dollop or two (or five) of sour cream. I usually like it spicy, but recently had a sweet-potato based chili that was more sweet than spicy, yet equally delicious!
Wow. What a great idea. Loaded potato skins and bean-less chili. Yum. This would make a great hearty fall dinner.
This chilli recipe was really bland and too tomato-ey. I made a second batch where I used less tomato ingredients and added a little cayenne pepper- much better!
I'm sorry it wasn't right for your tastes. I did mention it's not a spicy chili (I'm kind of a wimp with spicy stuff), and I love tomatoes, so I'd never call anything too tomatoey. It sounds like you adjusted it well for your tastes though! Glad you enjoyed the final outcome. Did you try it in potato skins?
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