Share
Hold the Beans Chili
Rated 4.0 stars by 4 users
Author:
The Spice & Tea ExchangeServings
approximately 4 quarts
This no-beans chili is rich, hearty, and built entirely around deep, meaty flavor. Slowly simmered with ground beef, aromatics, warm spices, and a bold chili blend until thick and spoon-coating, with every bite packed full of savory heat. Perfect for topping with shredded cheese, sour cream, or even pasta for a delicious chili mac, this new classic is comforting and unapologetically bold.
Ingredients
- 6 slices bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 1 large red bell pepper, seeded and diced
- 1 medium jalapeño pepper, seeded and diced small
- 1½ to 2 lbs lean ground beef (or bottom round roast), finely chopped
-
3 Tbsp Matanzas Chili Spice Blend
-
2 Tbsp Vik’s Garlic Fix! Spice Blend
-
2 Tbsp Worcestershire sauce
- 2 cubes beef bouillon, crumbled
-
8 oz light beer
-
1 (28 oz) can crushed San Marzano tomatoes*
-
1 (14 oz) can fire-roasted diced tomatoes*
-
1 (6 oz) can tomato paste
-
1 (6 oz) can green chiles*
-
2 Tbsp Holy Guacamole Seasoning
-
1 Tbsp Oregano-Mexican
-
2 Tbsp light or dark brown sugar
-
to taste kosher salt & black pepper
- *with juices; do not drain
Love this recipe? Get everything you need in one easy kit.
Directions
- Heat a large pot over medium heat and add bacon; cook until just crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Using a slotted spoon, transfer bacon to a small plate; discard the rendered bacon fat, leaving about 2 tablespoons in the pot. Return the pot to the stove over medium heat; add onion, bell pepper, and jalapeño pepper, stirring frequently. Sauté for 4 to 5 minutes until softened; transfer mixture to a plate.
- To the empty pot, add ground beef, breaking it into small pieces with a spatula; cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Stir in spice blends, Worcestershire sauce, crumbled bouillon, and beer. Continue to cook, scraping any browned bits from the bottom of the pot until the liquid is hot.
- Return onion-pepper mixture to the pot and stir in remaining ingredients. Bring mixture to a boil then reduce heat to medium-low. Simmer, uncovered, for 40 to 50 minutes to allow flavors to develop, stirring occasionally until the chili has reached the desired thickness. Adjust seasoning with salt and pepper. Just before serving, stir in cooked bacon (or use it as a topping). Add any toppings, as desired.