Easy Chili con Carne (No Beans)

The aroma of chili always takes me back to fall weekends spent at my grandmother’s house. She’d have a huge pot simmering on the stove, the rich, spicy scent permeating every corner of her cozy kitchen. We’d ladle it into bowls, top it with a dollop of sour cream and a sprinkle of cheese, and huddle around the fireplace, the warmth of the chili chasing away the autumn chill. This version, a bean-less chili con carne, is a nod to those comforting memories, offering a deep, meaty flavor that’s both satisfying and incredibly easy to make.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6-8
• Dietary Type: Gluten-Free, Dairy-Free (if served without toppings)

Ingredients

• 3 lbs coarse grind ground beef
• 6 cloves garlic, minced
• 7 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (8 ounce) can tomato sauce
• 2 cups beef broth
• 3 tablespoons masa harina
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon paprika

Equipment Needed

• Large deep pan or Dutch oven

Instructions

1. Begin by browning the ground beef in a large, deep pan or Dutch oven over medium-high heat. Ensure the beef is evenly spread out to promote browning rather than steaming.

2. Once the beef is thoroughly browned, carefully drain off any excess fat from the pan. Removing the fat is crucial for a richer, less greasy final product.

3. Add the minced garlic, 6 tablespoons of the chili powder, and the ground cumin to the pan. Stir continuously to coat the beef evenly with the spices. This step is essential for blooming the spices, releasing their aromatic oils and enhancing the overall flavor profile of the chili.

4. Pour in the tomato sauce and beef broth. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pan – these browned bits add depth and complexity to the chili.

5. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan tightly, and simmer for 1 hour. Monitor the chili during simmering, adding a little water if it becomes too thick or if the heat is too high, preventing sticking and scorching.

6. After an hour of simmering, it’s time to thicken the chili. Gradually add the masa harina, one tablespoon at a time, stirring thoroughly after each addition. This prevents clumping and ensures the masa harina is evenly distributed throughout the chili. Continue adding masa harina until the chili reaches your desired thickness.

7. Simmer for another 15-20 minutes to allow the masa harina to fully incorporate and thicken the chili further.

8. Finally, season the chili to taste with salt, cayenne pepper, the remaining tablespoon of chili powder, and paprika. Taste and adjust the seasoning as needed, adding more salt, cayenne, or chili powder to suit your personal preferences.

Expert Tips & Tricks

• For an even deeper flavor, consider browning the ground beef in batches. Overcrowding the pan can lead to steaming instead of browning.
• A bay leaf added during the simmering process can enhance the chili’s depth of flavor. Remember to remove it before serving.
• If you prefer a smoky flavor, add a teaspoon of smoked paprika along with the regular paprika.
• Don’t be afraid to experiment with different types of chili powder. Ancho chili powder will add a mild, fruity flavor, while chipotle chili powder will bring a smoky heat.
• For a richer, more complex flavor, use a combination of ground beef and ground chuck.
• Make ahead! This chili tastes even better the next day, as the flavors have time to meld together.

Serving & Storage Suggestions

Serve this hearty chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped onions, cilantro, or a dollop of guacamole. It’s also delicious served with cornbread or tortilla chips for dipping.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	557.3 kcal	N/A
Calories from Fat	327 g	59%
Total Fat	36.4 g	55%
Saturated Fat	13.6 g	68%
Cholesterol	154.5 mg	51%
Sodium	1019.1 mg	42%
Total Carbohydrate	12.6 g	4%
Dietary Fiber	4.2 g	16%
Sugars	2.5 g	9%
Protein	45.3 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Chili: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for extra heat.
• Vegetarian Chili: Substitute the ground beef with plant-based ground meat or a combination of lentils and chopped vegetables like bell peppers, zucchini, and corn. Use vegetable broth instead of beef broth.
• Smoked Chili: Add a teaspoon of liquid smoke to the chili during the simmering process for a deeper, smoky flavor.
• Different Meats: Try using ground turkey, ground chicken, or even cubed stew meat in place of the ground beef. Adjust cooking times as needed.

FAQs (Frequently Asked Questions)

Q: Can I add beans to this chili if I want to?
A: Absolutely! While this recipe is for chili con carne without beans, you can easily add your favorite beans (such as kidney beans, pinto beans, or black beans) during the last 30 minutes of simmering.

Q: What is masa harina and can I substitute it with something else?
A: Masa harina is a finely ground corn flour used to thicken the chili. If you don’t have masa harina, you can substitute it with all-purpose flour or cornstarch. Mix 1-2 tablespoons of flour or cornstarch with a little cold water to create a slurry, then add it to the chili during the last 15-20 minutes of simmering.

Q: How do I prevent the chili from burning during simmering?
A: To prevent burning, ensure the heat is set to low and the pan is covered tightly. Stir the chili occasionally to prevent sticking. If the chili becomes too thick, add a little water or beef broth to maintain its consistency.

Q: Can I make this chili in a slow cooker?
A: Yes, you can! Brown the ground beef and sauté the garlic and spices as directed in the recipe. Then, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I know when the chili is ready?
A: The chili is ready when the beef is tender, the flavors have melded together, and the chili has reached your desired thickness. Taste and adjust the seasoning as needed before serving.

Final Thoughts

This Easy Chili con Carne is more than just a recipe; it’s a journey back to simpler times, filled with warmth and the comforting aroma of home-cooked goodness. Don’t hesitate to gather your ingredients, follow the steps, and create a pot of chili that will warm both your belly and your soul. Share your culinary creation with family and friends, and feel free to experiment with different toppings and variations to make it your own. Enjoy!