No-Bean Chili Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 small onion chopped
- 1/2 teaspoon paprika
- 1 tablespoon chili powder
- 1-1/4 teaspoons salt
- 1 small green pepper chopped
- 1 can (8 ounces) tomato sauce
- 1/2 cup minced fresh parsley
- 1 can (4 ounces) chopped green chilies
- 1-1/2 pounds lean ground beef (90% lean)
- hot cooked rice or pasta
- optional toppings: shredded cheddar cheese sour cream and sliced green onions
- 1 can (14-1/2 ounces) stewed tomatoes undrained
- Carbohydrate 3.25071882310733 g
- Cholesterol 0 mg
- Fat 0.214800561152294 g
- Fiber 0.997931189823738 g
- Protein 0.600139703814528 g
- Saturated Fat 0.0452680929933142 g
- Serving Size 1 1 serving (37g)
- Sodium 10.6686762977692 mg
- Sugar 2.2527876332836 g
- Trans Fat 0.0435490609442677 g
- Calories 15 calories
My Go-To Weeknight Chili: Simple, Flavorful, and Perfect for Busy Lives
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious – something that doesn’t require hours of prep work but still delivers on taste. This no-bean chili fits the bill perfectly. It's become a staple in our house, a comforting and satisfying meal that even my picky eaters love. I often prep the ingredients the night before, which makes the morning cooking process a breeze.
The beauty of this recipe lies in its simplicity. It's a classic chili, but without the beans, it's lighter and quicker to cook. The ingredients are readily available at any grocery store, and the flavor is bold and satisfying, thanks to the perfect blend of chili powder, paprika, and other spices. I love that I can customize it to our tastes; sometimes I'll add a bit more chili powder for extra heat, or I’ll experiment with different toppings depending on what we have on hand. The shredded cheddar cheese, sour cream, and sliced green onions are my family’s favorites. But feel free to get creative! A dollop of guacamole, some crushed tortilla chips, or even a sprinkle of cilantro can elevate this simple chili to new heights.
This recipe isn't just about convenience; it's about quality time with my family. While the chili simmers away in the slow cooker, I can focus on other things – homework help, catching up with my husband, or simply enjoying the quiet moments of the morning. The aroma alone is enough to fill the house with warmth and anticipation. And when it's time to eat, we gather around the table, sharing stories and laughter over a bowl of delicious, homemade chili. It's these moments, more than the recipe itself, that make this dish so special.
Tips for Success:
- Prep Ahead: Chop all the vegetables the night before to save time in the morning.
- Slow Cooker Magic: A slow cooker is essential for this recipe. It allows the flavors to meld beautifully and ensures tender, flavorful beef.
- Spice it Up: Adjust the amount of chili powder and paprika to control the level of spiciness.
- Get Creative with Toppings: Don't be afraid to experiment with different toppings to find your favorite combinations.
This No-Bean Chili isn't just a recipe; it's a family tradition, a quick weeknight solution, and a reminder that even the simplest meals can be extraordinary when shared with loved ones. It’s more than just food; it’s a connection, a feeling of comfort, and a taste of home.
So, the next time you're looking for a quick and easy meal that’s full of flavor, give this recipe a try. You won’t be disappointed. And who knows, it might just become your new favorite weeknight staple too!
Step-by-step
- Crumble beef into a 3-qt. slow cooker.
- Add the next 11 ingredients and mix well.
- Cover and cook on high for 4-6 hours or until meat is no longer pink.
- Serve with rice or pasta and the toppings of your choice.
- Thoroughly wash fresh parsley and shake off excess water.
- Wrap in paper towels and store in a plastic bag in the refrigerator for up to 1 week.
- Chopping parsley is easier if the leaves are thoroughly dry.
