No Bean Chili

20 minutes Prep Time
45 minutes Cook Time
6 Servings

This chili without beans is rich and flavorful and can be made quickly in the Instant Pot or simmered on the stove for a couple of hours. Either way this is a beef chili with lots of spice and deep flavors. Perfect for anyone looking for a chili to fit a Keto, Paleo or Whole30 diet or someone who doesn’t like beans!

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons onion powder
  • 4 garlic cloves, minced, about 4 teaspoons
  • 2 pounds ground beef
  • 1 teaspoon dried oregano
  • 1 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons cocoa powder, unsweetened
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 (6 ounce) can Tuttorosso® Tomato Paste
  • 2 (28 ounce) cans Tuttorosso® Diced Tomatoes
  • 2 cups beef broth
  • 1 cup water

Instructions

Step one

Set Instant Pot to Sauté and reheat. When hot, add 2 tablespoons of olive oil and heat for a few seconds. Add garlic and sauté just until fragrant, about 30 seconds.  Add the ground beef and onion powder to the pot and cook, breaking up with a spoon until beef is cooked through and no longer pink.

Step two

To the beef mixture, add oregano, chili powder, cumin, cocoa, allspice, and salt. Stir to combine. Add tomato paste, stir to combine and cook about 2 minutes. Add the tomatoes along with their juices, 1 tablespoon olive oil, beef broth and the water to the pot and stir well. Bring chili to a boil.

Step three

Turn off Instant Pot and place the lid on and lock in place. Make sure valve is set to seal. Press the Manual button, and set timer for 45 minutes. Once it comes to pressure, it will begin counting down from the 45 minutes. When time is complete, allow pressure to release naturally for 10-15 minutes, then quick release any remaining pressure.

Step four

If chili is too thin for your liking, set pot to Saute mode and boil until desired thickness is achieved. Serve diced onion and shredded cheese on the side for topping. Leftovers can be frozen for up to 3 months.

Step five

Heat a large pot that is also deep over medium-high heat. Add 2 tablespoons of olive oil and to preheated pot. Add the garlic and sauté until it is just fragrant, about 30 seconds. Being careful that the garlic doesn’t burn. Add ground beef and onion powder and cook beef, breaking up with a spoon until it is no longer pink.

Step six

To the beef mixture, add oregano, chili powder, cumin, cocoa, allspice, and salt. Stir to combine. Add tomato paste, stir to combine and cook about 2 minutes. Add the tomatoes along with their juices, 1 tablespoon olive oil, beef broth and the water to the pot and stir well. Bring chili to a boil. Reduce heat and simmer uncovered for around 2 hours. The chili will thicken as it simmers. Serve with diced onion and shredded cheese for topping, if desired. Leftovers can be frozen for up to 3 months.

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