For a richer flavor, consider browning the ground beef in batches to avoid overcrowding the pot. Adjust the amount of chili powder and jalapeño to suit your preferred level of spiciness. Feel free to experiment with other types of beans, such as black beans or pinto beans. This chili tastes even better the next day, as the flavors have more time to develop. Serve with a dollop of sour cream or a sprinkle of chopped cilantro for added freshness.
No-Tomato Chili
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS215
Experience the robust flavors of a chili that dares to defy tradition. This No-Tomato Chili delivers a satisfyingly rich and spicy experience, perfect for those who prefer a smoother texture without sacrificing that classic chili kick.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol190 mg
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Fiber10 g
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Protein57 g
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Saturated Fat26 g
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Sodium1109 mg
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Sugar3 g
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Fat56 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a large soup pot or Dutch oven, crumble the ground beef over medium-high heat. Cook, breaking it apart with a spoon, until browned. Drain off any excess grease and season generously with salt to taste. (Approximately 8-10 minutes)
02 Step
Recipe View 8 mins Add the chopped onion, bell pepper, and pressed garlic to the pot. Cook, stirring frequently, until the vegetables soften slightly and become fragrant. (Approximately 3 minutes)
03 Step
Recipe View 40 mins Reduce the heat to medium. Stir in the Worcestershire sauce, chili powder, cumin, and oregano. Cook, stirring constantly, allowing the spices to bloom and infuse the beef and vegetables with their flavors. (Approximately 5 minutes)
04 Step
Recipe View Reduce the heat to low. Stir in the chili sauce, kidney beans, cannellini beans, and beef broth. Ensure all ingredients are well combined.
05 Step
Recipe View Cover the pot and let the chili simmer gently, stirring occasionally to prevent sticking, allowing the flavors to meld together beautifully. (Approximately 35 minutes)
06 Step
Recipe View Ladle the chili into bowls. Garnish generously with shredded Cheddar cheese and chopped jalapeño pepper for a delightful burst of flavor and heat.
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RECIPE REVIEWS
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Please Rate
Leif Mayert
Apr 9, 2025I'm not a big fan of tomatoes, so this was exactly what I was looking for.
Marilou Cronin
Feb 22, 2025This recipe is fantastic! I never thought chili could be so good without tomatoes.
Ethyl Pacocha
Jan 3, 2025This is the best chili recipe I've ever tried!
Mohammed Lowe
Dec 29, 2024Simmering it longer definitely makes a difference in the flavor.
Kasandra Rippin
Nov 3, 2024The spice blend is perfect - just the right amount of heat.
Tressie Larkin
Aug 2, 2024The instructions were easy to follow, even for a beginner cook like me.
Ron Greenfelder
Jun 5, 2024My family loved this! It's a new weeknight staple.
Jovani Nikolaus
May 29, 2024I used ground turkey instead of beef, and it was still delicious.
Vicente Feeneykreiger
Feb 24, 2024I added a can of diced green chilies for extra kick!
Amie Stamm
Nov 25, 2023I froze leftovers, and it was just as good when I reheated it.