This no beans homemade chili recipe is hearty, filling, and definitely brings the heat! It’s perfect over corn chips, rice, or hotdogs.
I always say that enchiladas are my favorite meal my mom makes, but this homemade chili is a close second. I finally learned how to make this a few years ago when I entered it in my work’s annual chili cook off. I knew it was delicious, but I never imagined I would actually win!
If you win, you get to represent the department in the company wide chili cook off. Which translates into an entire day dedicated to cooking chili at an outdoor park. It was a fun experience, but I’m not really a cooking over the fire kind of gal.
I love fall soups and stews, but it’s really not official cold weather until you make chili. We love to eat this chili with rice, tortilla chips, or corn bread. If there’s any leftover we serve it over hot dogs the next day.
I am a chili purist, so there are NO beans in this recipe. It’s hearty and filling, and definitely brings the heat! It takes some pre-planning, it’s not a 30 minute dinner, but I think that’s part of what makes it so delicious. The anticipation of it simmering on the stove for a few hours and smell of all of the flavors cooking together makes it worth the wait.
- 3 lbs beef roast chuck, round, sirloin tip
- 14.5 oz beef broth
- 8 oz can tomato sauce
- 5 tbsp minced onion
- 1 tsp salt
- 4 tsp cumin
- 2 tbsp garlic powder
- 1 tsp paprika
- 1/4 tsp white pepper
- 2 1/2 tsp cayenne pepper
- 8 tbsp chili powder
- 2 beef bouillon cubes
- Trim the fat and cut the roast into smaller than bite size pieces.
- Brown the meat and pour off the excess liquid. In a large pot, combine the meat, beef broth, and tomato sauce.
- Cover with at least 1 1/2" of water. (This will depend on the size pot you are using.)
- Add 5 tbsp minced onion, 1 tsp salt, 2 tsp cumin, 1 1/2 tsp cayenne pepper, 2 tbsp garlic powder, 1 tsp paprika, and 1/4 tsp white pepper.
- Boil for two hours, until meat is tender.
- Add all remaining ingredients and simmer for one hour.
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