No Tomato Chili Recipe

Ground beef: Provides the main protein and a rich, meaty flavor.

Beef broth: Adds depth and enhances the savory taste of the chili.

Onions: Adds sweetness and a slight crunch to the dish.

Bell peppers: Contributes a mild, sweet flavor and vibrant color.

Garlic: Infuses the chili with a robust, aromatic flavor.

Chili powder: Brings heat and a complex blend of spices.

Ground cumin: Adds a warm, earthy flavor that complements the chili powder.

Paprika: Provides a mild, smoky flavor and enhances the color.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a subtle heat and depth of flavor.

Kidney beans: Adds texture, protein, and a slightly sweet flavor.

To enhance the flavor of your ground beef, consider browning it in batches. Overcrowding the pot can cause the meat to steam rather than sear, resulting in less flavorful browning. Once the beef is browned, make sure to drain any excess fat to avoid a greasy chili. When adding the onions, bell peppers, and garlic, cook them until they are tender but not mushy to maintain a pleasant texture. For a deeper flavor, let the spices cook for a minute before adding the beef broth. This allows the chili powder, ground cumin, and paprika to release their essential oils, enhancing the overall taste of the dish.

• Ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• Beef broth - Substitute with vegetable broth: Vegetable broth offers a lighter flavor and is suitable for those avoiding red meat.

• Chopped onions - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the dish.

• Chopped bell peppers - Substitute with poblano peppers: Poblano peppers add a mild heat and a deeper flavor compared to bell peppers.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor.

• Chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, but use sparingly as it is spicier than chili powder.

• Ground cumin - Substitute with ground coriander: Ground coriander offers a citrusy flavor that complements the other spices.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while providing the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste.

• Kidney beans - Substitute with black beans: Black beans have a similar texture and provide a slightly different but complementary flavor.

• Allow the chili to cool completely before storing. This helps prevent condensation and keeps the chili from becoming watery.

• Transfer the cooled chili into airtight containers. For easy portioning, consider using smaller containers or even freezer bags.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was made.

• Store the chili in the refrigerator if you plan to consume it within 3-4 days. Make sure the containers are sealed tightly to maintain freshness.

• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the chili.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

• If the chili appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency.

• Enjoy your reheated no tomato chili just as much as the first time, perhaps with a side of cornbread or a dollop of sour cream.

• For a quick and easy method, use the microwave. Place the chili in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, pour the leftover chili into a saucepan. Heat over medium-low heat, stirring occasionally, until it reaches your desired temperature. This method helps maintain the texture of the vegetables and ground beef.

• For a slow and steady approach, use a slow cooker. Transfer the chili to the slow cooker and set it on low for 1-2 hours. This method is perfect if you have time and want the flavors to meld even more.

• If you have an oven, preheat it to 350°F (175°C). Place the chili in an oven-safe dish, cover with aluminum foil, and bake for about 20-25 minutes, or until heated through. This method is great for reheating larger portions.

• For a gourmet touch, reheat the chili in a cast iron skillet. Heat the skillet over medium heat, add the chili, and stir occasionally until it’s hot. This method can add a slight crispiness to the ground beef and vegetables.

• Large pot: essential for browning the ground beef and cooking the chili; it should be big enough to hold all the ingredients comfortably.

• Wooden spoon: useful for stirring the ground beef and vegetables, as well as mixing in the spices and beans.

• Knife: needed for chopping the onions and bell peppers, as well as mincing the garlic.

• Cutting board: provides a safe and stable surface for chopping the vegetables and mincing the garlic.

• Measuring cups: necessary for accurately measuring the beef broth and chopped vegetables.

• Measuring spoons: essential for measuring out the chili powder, ground cumin, paprika, salt, and black pepper.

• Can opener: required for opening the can of kidney beans.

• Colander: used for draining and rinsing the kidney beans before adding them to the chili.

• Ladle: helpful for serving the chili once it’s ready.

Pre-chop vegetables: Chop the onions and bell peppers in advance and store them in the fridge to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Batch cook ground beef: Cook and freeze extra ground beef for future recipes, reducing cooking time on busy days.

One-pot method: Use a single large pot to brown the ground beef, cook the vegetables, and simmer the chili to minimize cleanup.

Quick-release beans: Use canned kidney beans to avoid the lengthy soaking and cooking process of dried beans.