Soups & Stews

Chili XI, Texas No Beans Chili - 2025
​​​​​​​​​​​​Recipe courtesy of Ron Wozny

​INGREDIENTS

• 2 tablespoons olive oil
• 2 pounds ground beef
• Salt and freshly ground black pepper to taste
• 1 yellow onion - finely diced
• 1 green bell pepper = diced
• 4 cloves garlic - minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 - 6 oz. can tomato paste
• 1 - 28 ox. can diced fire roasted tomatoes -undrained
• 2 cups low sodium beef broth (you can also use 1 cup beer + 1 cup beef broth)
• 1 bay leaf

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PREPARATION

• Heat oil in a Dutch oven set over medium-high heat. Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
• Once browned, stir in the onions, bell pepper, and garlic. Continue to cook for 4 minutes, or until veggies are softened.
• Stir in chili powder, cumin, dried oregano, and paprika.
• Add tomato paste; stir to combine and cook for 3 minutes.
• Stir in the tomatoes and broth, scraping up any browned bits from the bottom of the pot.
• Add bay leaf and bring chili to a steady simmer.
• Reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally.

Garnish with shredded cheddar cheese, jalapeños, sour cream, cilantro, or garnish of your choice!
Let it thicken up for chili dogs or chili cheese tater tots!

NOTES:

• This is a pretty mild chili. Add a teaspoon or so of cayenne pepper if you need some heat.
  
• You can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Beef broth or water is OK to use for the extra liquid.