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Smoky No-Bean Beef Chili: Easy 30-Minute Recipe

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A quick and easy no-bean beef chili with a deep, smoky flavor from smoked paprika. Ready in 30 minutes, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons smoked paprika, divided
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, undrained
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, diced avocado

Instructions

  1. Brown the Beef (5 minutes): Place a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until nicely browned. Use a slotted spoon to transfer the beef to a plate, leaving about 2 tablespoons of rendered fat in the pot.
  2. Sauté the Aromatics (5 minutes): Reduce heat to medium. Add the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the Spice Base (2 minutes): Add 2 tablespoons smoked paprika, ground cumin, chili powder, and dried oregano. Stir constantly for about 1 minute to bloom the spices.
  4. Add the Tomato Paste (2 minutes): Stir in the tomato paste and cook for 1-2 minutes, stirring frequently, until it darkens and starts to stick slightly.
  5. Deglaze and Combine (10 minutes): Pour in the beef broth and scrape up any browned bits from the bottom. Add the fire-roasted tomatoes (with juice) and the browned beef. Stir to combine.
  6. Simmer and Thicken (10 minutes): Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, until thickened.
  7. Final Touch (1 minute): Remove from heat. Stir in the remaining 1 tablespoon smoked paprika. Season generously with salt and black pepper.
  8. Serve: Ladle into bowls and top with desired toppings.

Notes

For best flavor, use 80/20 ground beef and do not skip blooming the spices. Let the chili rest for 10 minutes before serving for better texture. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: smoky no-bean beef chili, easy 30-minute chili, smoked paprika chili, keto chili, low-carb chili, quick chili recipe

Find it online: https://livelybite.com/smoky-no-bean-beef-chili-easy-30-minute-recipe/