Double-Duty Hearty Chili Without Beans Recipe

Recipe By Slurrp

Double-Duty Hearty Chili Without Beans is a flavorful and satisfying dish that is perfect for chilly nights or game day gatherings. This chili is made without beans, allowing the rich flavors of the meat and spices to shine through. It features a combination of ground beef and diced beef, along with onions, bell peppers, tomatoes, and a blend of spices. Serve this hearty chili with your favorite toppings, such as shredded cheese, sour cream, and chopped green onions, for a delicious and filling meal.

4
24 Rating -
Rate
Non Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
Double-Duty Hearty Chili Without Beans
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ingredients serve

Ingredients for Double-Duty Hearty Chili Without Beans Recipe

  • 1/5 pound Ground Beef
  • 1/5 pound Diced Beef
  • 1/5 Onion, Diced
  • 1/5 Bell Pepper, Diced
  • 0.60 cloves Cloves Garlic, Minced
  • 0.40 tablespoon Oil
  • 0.40 tablespoon Tomato Paste
  • 1/5 can Diced Tomatoes
  • 0.40 cup Beef Broth
  • 0.40 tablespoon Chili Powder
  • 1/5 tablespoon Cumin
  • 1/5 teaspoon Paprika
  • 1/5 teaspoon Dried Oregano
  • 1/10 teaspoon Salt
  • 1/20 teaspoon Black Pepper

Directions: Double-duty Hearty Chili Without Beans Recipe

Cooking Directions

  • STEP 1.In a large pot or Dutch oven, heat the oil over medium heat.
  • STEP 2.Add the ground beef and diced beef, and cook until browned.
  • STEP 3.Add the onions, bell peppers, and garlic, and cook until softened.
  • STEP 4.Stir in the tomato paste, diced tomatoes, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper.
  • STEP 5.Bring the chili to a boil, then reduce the heat and simmer for 1-2 hours, stirring occasionally.
  • STEP 6.Taste and adjust the seasoning if needed.
  • STEP 7.Serve the hearty chili hot with your favorite toppings.

Cooking Tips

  • For a spicier chili, you can add additional chili powder or a pinch of cayenne pepper.
  • If you prefer a thicker chili, you can simmer it uncovered for the last 30 minutes to allow some of the liquid to evaporate.
  • This chili can also be made in a slow cooker. Simply brown the meat and vegetables before transferring them to the slow cooker, then cook on low for 6-8 hours or on high for 3-4 hours.

Storage and Serving

  • Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
  • To reheat, transfer the chili to a saucepan and heat over medium-low heat, stirring occasionally, until heated through.
  • Serve the reheated chili with your favorite toppings, or use it as a filling for tacos, burritos, or baked potatoes.
Nutrition
value
617
calories per serving
42 g Fat58 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    58g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    58g
  • Fiber
    3g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    81mg
  • Iron
    8mg
  • Vitamin A
    640mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    < 1mg
  • Phosphorus
    575mg
  • Selenium
    35mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp