Best Super Bowl Sunday Chili Recipe {No Beans}
In terms of food and the sports world, there is no bigger event than the Super Bowl. And chili.....is ALWAYS the main event! The big game means a big pot of chili.
Super Bowl chili is made for a crowd. Ground beef, onions, garlic, bell peppers, tomato sauce, and only the mildest bit of spice.
No Beans Texas Chili
While I have always loved traditional red bean chili, this no-bean Texas chili is the crowd favorite at our house. This chili is all about the meat.
Ingredients
No Bean Texas Chili is loaded with tender beef and flavor-packed with bell peppers and onions.
- 3 tablespoon olive oil
- 2 yellow onions, finely diced
- 3 lbs ground beef
- 1 ½ tablespoon minced garlic
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 3 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4.5 oz tube Cento tomato paste
- 28 oz crushed tomatoes
- 3-4 cups beef broth
Is No Beans Texas Chili Spicy?
I make my chili very mild, just per my family's preferences. I love a kick, so I add sliced jalapenos to the top of my bowl.
If you like spice, add a jalapeno or a habanero pepper along with the bell peppers in your chili. It gives it the perfect kick!
Instructions
You can serve this after just 30 minutes of simmering, but 2-3 hours will really develop the deep flavors.
- Heat olive oil on medium-high heat in a heavy-bottomed pot. I like to use an enamel-coated cast iron pot. Add diced onion and sauté for 3-5 minutes, just until tender.
- Add ground beef and cook over medium heat, breaking up the beef. Cook until nearly browned but not all the way cooked through.
- Add garlic and cook for 2 minutes until fragrant.
- Add in all bell peppers, chili powder, cumin, and oregano. Stir to combine and cook for 5 minutes, occasionally stirring
- Lastly, add tomato paste, crushed tomatoes, and broth. Bring to a simmer, cover, and turn to low heat.
- Simmer for 2-3 hours while stirring occasionally.
Notes:
- Serve with shredded cheese, sour cream, and sliced avocados.
- Pair with saltine crackers, oyster crackers, tortilla chips, or Fritos
- Serve over a fluffy baked potato with cheese and sour cream.
- Let this simmer as long as you like. One hour is fine, but certainly longer will deepen the flavors.
Storing the leftovers:
Let the chili cool to almost room temperature and store it in an airtight container for up to 5 days in the fridge.
Let the chili cool to room temperature and transfer it to a heavy-duty freezer bag and freeze for up to 4 months.
Such a hearty game day meal. Serve this chili in a bowl with all the toppings, over a fluffy baked potato, or over tortilla chips for easy nachos.
Related
Making snacks for the Super Bowl? Try these:
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No Beans Texas Chili
ByIngredients
- 3 tablespoon olive oil
- 2 yellow onions finely diced
- 3 lbs ground beef
- 1 ½ tablespoon minced garlic
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 red bell pepper diced
- 3 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4.5 oz tube Cento tomato paste
- 28 oz crushed tomatoes
- 3-4 cups beef broth
Instructions
- Heat olive oil on medium-high heat in a heavy-bottomed pot. I like to use an enamel-coated cast iron pot. Add diced onion and sauté for 3-5 minutes, just until tender.
- Add ground beef and cook over medium heat, breaking up the beef. Cook until nearly browned but not all the way cooked through.
- Add garlic and cook for 2 minutes until fragrant.
- Add in all bell peppers, chili powder, cumin, and oregano. Stir to combine and cook for 5 minutes, occasionally stirring
- Lastly, add tomato paste, crushed tomatoes, and broth. Bring to a simmer, cover, and turn to low heat.
- Simmer for 2-3 hours while stirring occasionally.