This hearty beef stew alternative proves that chili doesn’t need tomato sauce to be delicious. 🔥 I’ve developed a rich, beef-based chili recipe that’s perfect for cold weather.
Using ground beef and a blend of spices, this chili cooks in just 30 minutes, making it a great weeknight dinner option. The result is a satisfying, comforting dish that’s sure to become a family favorite.
Ingredients for Chili Recipe No Tomato Sauce
Hearty ingredients come together in this rich, beef-based chili recipe, perfect for cold weather.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean to fat ratio |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Chili Powder 🌶️ | 3 tbsp | Homemade or store-bought |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tsp | For smoky flavor |
| Cayenne Pepper 🔥 | ½ tsp | Adjust to taste |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Beef Broth 🍜 | 2 cups | Low-sodium preferred |
| Brown Sugar 🍮 | 1 tbsp | Dark brown for richness |
| Worcestershire Sauce 💧 | 2 tbsp | Adds depth of flavor |
The ground beef matters here. 80/20 lean to fat ratio gives the best flavor and texture. Most grocery stores carry it, but if you’re shopping at Whole Foods, look for their grass-fed options. For the chili powder, Penzeys has a great blend that’s not too spicy.
No beef broth on hand? Beef stock concentrate is a great substitute—just be sure to adjust the salt. If you prefer a milder chili, reduce the cayenne pepper to 1/4 teaspoon. The Worcestershire sauce adds depth, but if you’re out, a combination of soy sauce and vinegar can work as a substitute.
This chili reheats beautifully and tastes even better the next day. Store it in airtight containers in the fridge for up to 4-5 days or freeze for 3 months. When reheating, add a splash of beef broth if it thickens too much.
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Why You’ll Love This Recipe
- I’ll be real: I make extra batches of this chili just so I can enjoy leftovers for lunch the next day – it’s one of those dishes that only gets better with time, and it’s a great way to stretch my grocery budget.
- Quick Weeknight Fix: I can whip up this chili recipe in under 30 minutes, and it’s a total lifesaver on busy weeknights when I need something hearty and satisfying.
- Rich Beef Flavor: The combination of ground beef, chili powder, and cumin creates a depth of flavor that’s ridiculously good – the beef is the star here, and I love how it absorbs all that rich flavor.
- Meal Prep Magic: This chili is perfect for meal prep because it reheats beautifully and can be portioned out for days, making it a solid choice for busy weeks or meal prepping for the family.
Step-by-Step Instructions for Chili Without Tomato Sauce
Here’s the method to create this hearty beef stew alternative, packed with rich flavor.
🔥 Step 1: Brown the Ground Beef
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb Ground Beef and cook until browned, breaking it up with a spoon as it cooks. This should take about 8-10 minutes. You’ll know it’s ready when the beef is no longer pink and has a nice brown color.
Once browned, drain the excess fat from the pot, leaving about 2 tablespoons behind to keep the chili rich and flavorful. I like to leave a bit of fat for that extra depth of flavor.
👨🍳 Step 2: Soften the Aromatics
Add the 1 whole Yellow Onion, finely chopped, to the pot. Cook until it’s translucent and starting to caramelize, stirring occasionally. This process should take about 8 minutes. You’ll notice the onion sweetening and developing a deep flavor.
Next, add the 4 cloves Garlic Cloves, minced, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.
🔥 Step 3: Add Spices and Liquid
Stir in the 3 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Smoked Paprika, 0.5 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1-2 minutes until the spices are fragrant, coating the beef and onion mixture evenly.
Pour in the 2 cups Beef Broth, 1 tbsp Brown Sugar, and 2 tbsp Worcestershire Sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏰ Step 4: Simmer to Perfection
Reduce the heat to low and let the chili simmer, covered, for at least 1 hour. This slow cooking process allows the flavors to meld together and the beef to become tender. You can simmer it for longer if you prefer a thicker consistency.
Check the chili periodically, stirring occasionally, until it reaches your desired thickness. If it gets too thick, you can add a bit more Beef Broth to adjust the consistency.
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Pro Tips For Making Chili Recipe No Tomato Sauce
- Brown the Beef: Don’t rush browning the ground beef – take your time to get a good sear, breaking it up into small pieces as it cooks, as this will create a richer flavor base for your chili.
- Soften the Onions: Cook the yellow onions until they’re deeply caramelized and soft, which can take about 20-25 minutes over medium-low heat, stirring occasionally, as this will add a depth of sweetness to balance out the chili powder.
- Avoid Overcooking Garlic: Add the garlic cloves towards the end of cooking the onions, as they can quickly go from perfectly cooked to burnt and bitter, ruining the dish – I learned this the hard way after several batches were ruined.
- Toast the Spices: Before adding the chili powder and ground cumin to the pot, toast them in the pan for about 30 seconds to a minute to bring out their full flavor and aroma, making a real difference in the overall taste of the chili.
Essential Equipment for This Dish
Essential Cooking Vessel
A large Dutch oven is the workhorse for this recipe. I prefer Le Creuset for its heat distribution, but Lodge cast iron is a great budget alternative. The heavy construction helps maintain consistent temperature throughout the cooking process.
Precision Temperature Control
While not mandatory, a thermometer ensures you’re maintaining the proper temperature. For stovetop cooking, I use an Infrared thermometer to check the pot’s temperature. This helps prevent scorching and ensures even cooking.
Effective Stirring Tools
A sturdy wooden spoon is essential for breaking up the ground beef and stirring the chili. I like using a long-handled spoon to prevent splatters while cooking. For tougher jobs like scraping the bottom, a silicone spatula works well.
Fat Management
Having a fat separator or a large slotted spoon helps manage excess fat after browning the beef. While we leave some fat for flavor, too much can make the chili greasy. I use a stainless steel fat separator for this purpose.
Optional Equipment
For those who want to take their chili game to the next level, a slow cooker is a great addition. After browning the ingredients, you can transfer everything to the slow cooker and cook on low for 6-8 hours. This results in incredibly tender beef and rich flavors.
Storage Containers
After cooking, you’ll need airtight containers for storage. Glass containers with snap-on lids work well, or you can use heavy-duty freezer bags for longer storage. Make sure they’re BPA-free and suitable for hot foods.
Nutrition Facts
420kcal
Frequently Asked Questions
Can I make this chili recipe without tomato sauce in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. After browning the beef and cooking the aromatics, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The slow cooking process will result in incredibly tender beef and rich flavors.
How do I adjust the spice level in this chili recipe?
To adjust the spice level, modify the amount of cayenne pepper or omit it entirely for a milder chili. You can also add more chili powder for extra heat. Start with small adjustments and taste as you go to achieve your desired spice level.
Can I freeze this chili recipe without tomato sauce?
Absolutely! This chili freezes beautifully. Cool it completely, then transfer it to airtight containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator and reheat with a splash of beef broth if needed.
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