Texas Style Chili-No Beans
Although this is a no-bean Texas Chili, you can certainly add beans in during the broth stage. This is a very hearty chili. Make a big batch.
Equipment
- 1 large Dutch oven or large soup pot
Ingredients
- 2 TBS cooking oil (I use avocado oil)
- 2 medium yellow onions, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 2 lbs ground beef
- 1 tsp salt
- 3/4 tsp black pepper
- 3 TBS chili powder
- 2 TBS ground cumin
- 1 TBS smoked paprika
- 1 (10oz) canned tomato soup
- 2 (14oz) cans diced tomatoes (fire roasted or regular)
- 3-4 cups beef broth
Instructions
- In a large Dutch Oven or soup pot heat oil over medium high heat. Add in onions and bell peppers and saute until onions are soft and translucent and bell peppers are somewhat soft. (5-6 minutes)
- Add in garlic and stir for 1 minute.
- Add in ground beef. I like to break it apart in big chunks and allow to brown giving it more of a hearty texture. Once beef is browned, drained any excess grease.
- Stir in seasonings (salt, pepper, chili powder, ground cumin, and paprika.
- Stir in canned soup, diced tomatoes, and broth. Bring to a boil over high heat.
- Lower heat to a medium low, cover with lid and cook for 30 minutes. Remove lid, stir and check liquid level. Leave lid off and cook another 30 minutes until liquid thickens to your desired consistency.
- Serve in bowls with desired toppings of shredded cheese, sour cream, green onions.