No Bean Chili
No bean chili: ground beef and onion cooked with a chili-spice and tomato paste, simmered with beef stock and diced tomatoes until thick. Serves 4.
Want This Recipe Later?
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 1/8 teaspoon cayenne pepper
- 3 ounces tomato paste
- 2 tablespoons garlic fresh, minced
- 2 tablespoons olive oil
- 1 onion chopped, about 6 ounces
- 1 pound ground beef 93% lean
- 1 1/2 teaspoons kosher salt divided
- 1 cup beef stock
- 15 ounces diced tomatoes no salt added, undrained
- 1 bay leaf
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix the cumin, paprika, oregano, chili powder, cayenne, tomato paste and garlic with a fork into a thick paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, beef and 1/2 teaspoon of the salt and cook, breaking up the meat, about 7 minutes, until the onion is soft, the beef is browned and it reaches 160°F.
- Scrape in the seasoning paste and cook, stirring it into the beef and onion, 1 minute more.
- Add the beef stock, tomatoes, bay leaf, the remaining salt and the pepper, lightly mashing the tomatoes as you stir. Bring to a boil.
- Reduce the heat to medium-low and simmer uncovered 20 minutes, stirring occasionally, until thickened. Remove the bay leaf and serve with your favorite toppings.
Notes
Refrigerate within 2 hours in smaller containers; eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 313kcalCarbohydrates: 16.6gProtein: 27.8gFat: 15.9gSodium: 1142mgFiber: 4.6gSugar: 7.5g