Texas Chili (No-Bean Chili)

• 2 tablespoons vegetable oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: chopped fresh cilantro, shredded cheese, sour cream for serving

Steps

1. 1 Heat oil in a large pot over medium heat. Add ground beef and cook until browned.
2. 2 Add onion, garlic, and bell pepper; cook until softened.
3. 3 Stir in chili powder, cumin, smoked paprika, and oregano; cook for 1 minute.
4. 4 Pour in crushed tomatoes and beef broth. Season with salt and pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes.
6. 6 Taste and adjust seasoning if needed.

Nutrition

Tips

• For a deeper flavor, use a mix of beef and pork.
• Top with your favorite chili toppings for extra flair.
• This chili tastes even better the next day!

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with cornbread for a classic pairing.
• Pair with a crisp green salad for a balanced meal.

FAQ