30 Minute Texas Style No Bean Chili
When you’re craving that deep, smoky, hearty flavor of real Texas chili but don’t have all afternoon to let it simmer — this 30-minute version hits the spot.
Ingredients
- 1.5 pounds ground beef
- 2 tablespoons oil olive or avocado oil
- 1 small onion finely diced
- 2 poblano peppers diced
- 1/2 pepper color of choice, diced
- 4 cloves garlic minced
- 2 tablespoons chili seasoning
- 3 tablespoons tomato paste
- 2 bay leaves
- 3 cups beef broth add more or less for chili thickness desired
- 28 oz fire roasted tomatoes
- 2 tablespoons fresh lime juice
- 1 tablespoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add the Aromatics: Stir in diced onion and peppers. Cook for 5 minutes or until soft. Add garlic. Cook for 2–3 minutes until fragrant and softened. Add 1 teaspoon salt and pepper.
- Bloom the Spices: Add chili seasoning. Stir for 30 seconds to toast the spices and release their flavor.
- Build the Base: Mix in tomato paste, coating the beef evenly. Add diced tomatoes. Slowly pour in the beef broth, scraping up any bits from the bottom of the pan.
- Simmer: Add bay leaves and Worcestershire sauce. Reduce heat to low and simmer uncovered for about 15 -25 minutes, stirring occasionally, until the chili thickens and the flavors come together. The longer you cook this, the thicker it will get.
- Finish Strong: Remove bay leaves. Stir in lime to brighten the flavors. Taste and adjust seasoning with salt and pepper.
- Garnish: With all your favorite chili things: sour cream/ yogurt, lime, cilantro, cornbread, cheese