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Ultimate No-Bean Beef and Ancho Chili

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A quick and easy no-bean beef chili with deep, smoky flavor from toasted dried ancho chiles. This hearty weeknight dinner comes together in under an hour and is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons vegetable oil (or avocado oil)
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 4 dried ancho chiles, stems and seeds removed
  • 1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon chipotle powder (optional, for extra heat)
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced white onion (for serving)
  • Lime wedges (for serving)
  • Warm tortillas or cornbread (for serving)

Instructions

  1. Toast the anchos: Heat a small dry skillet over medium heat. Add the dried ancho chiles and toast for 30-60 seconds per side until fragrant and slightly puffed. Transfer to a bowl and cover with hot water. Let soak for 15 minutes.
  2. Toast the cumin: In the same skillet, toast the cumin seeds for about 30 seconds until fragrant. Grind in a mortar and pestle or spice grinder. If using ground cumin, skip this step.
  3. Brown the beef: Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add half the ground beef and cook without stirring for 3-4 minutes until deeply browned. Break it up, season with salt and pepper, and cook another 2 minutes. Transfer to a bowl. Repeat with remaining beef.
  4. Cook the aromatics: Reduce heat to medium. Add remaining 1 tablespoon oil and diced onion. Cook for 5-6 minutes until softened and starting to brown. Add garlic and cook for 30 seconds until fragrant.
  5. Build the paste: Stir in tomato paste and cook for 2 minutes, stirring constantly, until darkened and fragrant.
  6. Make the ancho puree: Drain soaked anchos (reserve soaking liquid). Transfer to a blender with 1/2 cup of the soaking liquid. Blend until completely smooth.
  7. Combine everything: Return browned beef to the pot. Add ancho puree, fire-roasted tomatoes, beef broth, toasted cumin, smoked paprika, oregano, and chipotle powder (if using). Stir to combine.
  8. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally. Add more broth or water if too thick.
  9. Finish: Stir in apple cider vinegar. Taste and adjust seasoning with salt and pepper.
  10. Rest: Let chili sit off the heat for 5 minutes before serving. Serve hot with desired toppings.

Notes

For best flavor, don’t skip toasting the anchos and cumin. Brown beef in batches to avoid steaming. Let tomato paste cook until darkened for deeper flavor. Chili tastes even better the next day. For a smokier version, add 2-3 minced chipotle peppers in adobo. For a milder version, use only 2 anchos and skip chipotle powder. Can be adapted for slow cooker or Instant Pot.

Nutrition

Keywords: no-bean chili, beef chili, ancho chili, quick chili, weeknight dinner, comfort food, gluten-free, keto-friendly

Find it online: https://vexifood.com/ultimate-no-bean-beef-and-ancho-chili/