Print

Quick No-Bean Texas Chili Recipe – Easy 30-Minute Dinner

quick no-bean Texas chili - featured image
Print Recipe

This quick no-bean Texas chili is the perfect weeknight dinner, delivering deep, smoky richness in under 30 minutes. It’s proof that you don’t need hours of simmering to get that satisfying chili taste.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons chili powder (preferably Gebhardt)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup beef broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, and measure out all your spices into a small bowl.
  2. Heat your pot over medium-high heat. Add the vegetable oil and let it shimmer — about 30 seconds.
  3. Brown the beef in two batches. Add half the ground beef to the pot and let it cook undisturbed for 3-4 minutes. Break it up with your spoon after it’s browned, then transfer to a plate. Repeat with the remaining beef.
  4. Reduce heat to medium and add the diced onion to the pot. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne over the onions. Stir constantly for about 1 minute until fragrant.
  6. Return the beef to the pot. Add both batches of browned beef back in, along with any accumulated juices.
  7. Add the liquids. Pour in the diced tomatoes (undrained), tomato sauce, beef broth, and Worcestershire sauce. Stir everything together, scraping the bottom of the pot.
  8. Bring to a simmer. Increase the heat to high and bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally.
  9. Taste and adjust. After 15 minutes, taste the chili and add salt and pepper as needed. If it’s too thick, add a splash more broth. If it’s too thin, let it simmer a few more minutes.
  10. Rest before serving. Remove the pot from heat and let it sit for 5 minutes. Serve hot with your favorite toppings.

Notes

For best flavor, brown the meat in batches to develop a good crust. Toast the spices in the hot oil and onions for about 60 seconds to release their essential oils. Let the chili rest for 5 minutes off the heat before serving to allow flavors to meld. This chili tastes even better the next day.

Nutrition

Keywords: Texas chili, no-bean chili, quick chili, easy chili, weeknight dinner, ground beef chili, 30-minute meal

Find it online: https://tinastirs.com/quick-no-bean-texas-chili-recipe-easy-30-minute-dinner/