This hearty chili is packed with rich flavors and spices, perfect for those who prefer a bean-free meal. It’s easy to make and sure to warm you up on any chilly day.
Start by heating some bacon grease in a large pot over medium-high heat. Once it's hot, add the ground beef and cook it, stirring now and then, until it’s mostly browned—this should take about 5 minutes. Turn the heat down to medium, then toss in the chopped onion. Keep stirring occasionally until the onion softens and becomes translucent, which usually takes another 5 minutes.
Next, add the garlic along with the chili powder, paprika, oregano, salt, and pepper. Cook everything together for a couple of minutes until you can really smell those spices. Pour in the tomato puree, water, tomato paste, and sprinkle in the sugar. Toss in the bouillon cube as well. Give it a good stir, then lower the heat to a gentle simmer. Cover the pot and let it cook for anywhere from 30 minutes to an hour, stirring occasionally to keep everything from sticking.
- Brown the meat well to develop a deep, savory flavor.
- Use a mix of spices like cumin, chili powder, and smoked paprika for a balanced taste.
- Let the chili simmer gently to allow all the flavors to meld together.
This chili is packed with rich flavors and hearty ingredients without any beans. It's perfect for those who want a comforting meal that's both filling and easy to customize. Plus, it comes together quickly, making it great for busy weeknights.
Serve with a dollop of sour cream or shredded cheese on top for extra creaminess. Add some fresh chopped cilantro or green onions for a burst of freshness. Cornbread or tortilla chips make excellent sides to round out the meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
