No Bean Chili
This thick and chunky no bean chili hits the spot on a cold night and is a must for game day!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- Salt and freshly ground black pepper to taste
- 1 white onion diced
- 1 poblano pepper seeded and diced
- 3 cloves of garlic grated or minced
- 3 tablespoons chopped cilantro
- 1 finely chopped chipotle chile in adobo sauce plus 1 tablespoon adobo sauce
- 2 tablespoons mild chili powder I like to use ancho chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 4 ounce cans diced green chiles
- 8 ounces tomato sauce
- 1 28-ounce can crushed tomatoes, fire roasted if possible
- 1 1/2 cups low sodium beef broth
Instructions
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add in the ground beef, salt and pepper and crumble with a wooden spoon. Cook until browned and cooked through and then dump it out onto a plate lined with paper towels to drain off any excess grease.
- Add the onion, poblano, and garlic to the remaining grease in the pot. Season with salt and pepper and sauté for 3-4 minutes or until they've softened. Add the ground beef back into the pot.
- Add the remaining ingredients into the pot and stir everything together. Bring the chili to a boil and then cover with a lid, lower the heat, and simmer for 30-40 minutes stirring occasionally. The chili should be a little thicker after simmering. If the chili gets too thick add additional broth.
- Serve the chili topped with shredded cheese, plain Greek yogurt, avocado, and scallions, or toppings of your choice.
Nutrition
Serving: 1g | Calories: 466kcal | Carbohydrates: 21g | Protein: 48g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 780mg | Fiber: 6g | Sugar: 11g