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Bold Smoky Chipotle Chili: The Best No Bean Recipe

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A bold, smoky, and deeply satisfying no-bean chili made with ground beef, chipotle peppers, and fire-roasted tomatoes. This happy accident turned into a crave-worthy recipe that’s perfect for busy weeknights or game day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon masa harina
  • 2 tablespoons water (for masa slurry)
  • 1 tablespoon apple cider vinegar
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, lime wedges, sliced jalapeños

Instructions

  1. Brown the beef: Heat a Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned all over (6-8 minutes). Drain excess fat if needed. Season with a pinch of salt and pepper.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  3. Build the chipotle base: In a small bowl, combine minced chipotle peppers, adobo sauce, and tomato paste. Stir into the pot and cook for 2 minutes, stirring constantly.
  4. Add liquids and spices: Pour in fire-roasted diced tomatoes (with juices), tomato sauce, and beef broth. Add smoked paprika, cumin, oregano, salt, pepper, and cayenne (if using). Stir, scraping up browned bits. Bring to a boil, then reduce heat to low.
  5. Simmer the chili: Cover partially and simmer gently over low heat for 30-40 minutes, stirring occasionally. Taste and adjust seasoning after 20 minutes.
  6. Thicken the chili: In a small bowl, whisk together masa harina and water until smooth. Slowly pour slurry into chili while stirring. Simmer for 5 more minutes until thickened.
  7. Finish with vinegar: Stir in apple cider vinegar. Taste and adjust salt or heat. Remove from heat and let rest 5-10 minutes before serving.

Notes

For best flavor, let chili rest overnight in the refrigerator. Chipotle peppers vary in spiciness; start with one pepper and adjust. To make milder, use half a chipotle pepper and skip adobo sauce. For a vegetarian version, substitute beef with 2 cans of black beans and use vegetable broth. The chili can be frozen for up to 3 months.

Nutrition

Keywords: chipotle chili, no bean chili, smoky chili, beef chili, easy chili recipe, game day chili, keto chili, gluten-free chili

Find it online: https://oracooks.com/bold-smoky-chipotle-chili-the-best-no-bean-recipe/