No Bean Chili Recipe
As Marissa said in her last post, we are finally seeing some fall weather around these parts! I’d still like to see the temps drop a bit, but I’m starting to pull out the fall recipes. One of my favorites is chili! This no bean chili recipe is a great meal for those cold nights. The great thing about this recipe is that it is actually best the next day…I promise you! So, when you cook this meal make it the night before and plan to eat the next night. All you have to do is heat it up on the stove. The flavors have a chance to meld and the chili thickens just the perfect amount. It has been a family tradition since I was little that we have chili and corn bread for dinner every Halloween. So if you are looking for a quick make ahead meal for the upcoming Halloween holiday, this chili recipe is perfect.
If it’s cold in your neck of the woods this weekend, make your self a big pot of chili, break out a puzzle, get cozy under a blanket and you’ve got the perfect fall evening at home!
- 2 1/2 Tbsp vegetable oil
- 2 medium onions, diced
- 1 lg bell pepper, diced
- 4 cloves garlic, pressed
- 1 (14.5 ounce) can petite diced tomatoes
- 2 lbs ground beef, 90% lean
- salt & pepper, to taste
- 1 (8 ounce) bottle of beer (recommend an Amber Ale)
- 2 (14.5 ounce) cans beef broth
- 1 (6 ounce) can tomato paste
- 1 1/2 Tbsp chili powder
- 1/4 cup BBQ sauce (Sweet Baby Rays is our favorite)
- 2 Tbsp hot sauce
- Shredded cheese
- Sour cream
- Green onions
- Corn chips
In large pot or Dutch oven, heat oil over medium-high heat. Add onions and bell peppers and sauté until tender (about 3 to 5 minutes). Add pressed garlic the last minute or so to prevent from burning. Add beef, season with salt and pepper and cook until browned (about 5 minutes). Using a large spoon, remove most of the excess grease. Stir in diced tomatoes. Add beer and cook until liquid is reduced by half.
Stir in broth, tomato paste, chili powder, BBQ sauce and hot sauce. Reduce heat to medium low and simmer for 15 minutes. Remove from heat, cool and refrigerate overnight. The next night, re-heat chili on the stove top in the same large pot or Dutch oven. Top chili with corn chips, shredded cheese, sour cream and green onions. Serves 8 to 10.
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As I said before, this chili is best the next day, so resist the temptation to eat it the same night! The toppings really take it to the next level…especially the sour cream and corn chips!
Hope you enjoy! Check out more of our recipes on our Time To Cook page.
We are linking up with the Weekender Link Party. Go check out more posts on Halloween festivities!