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Cozy No Bean Texas Chili with Smoked Paprika

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A rich, smoky, and hearty Texas chili made without beans, featuring tender beef chuck and a deep smoked paprika flavor. Perfect for cold nights and comfort food cravings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 to 5 garlic cloves, minced
  • 3 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 bay leaves
  • Salt and black pepper to taste
  • Optional garnishes: shredded cheddar cheese, sour cream, sliced jalapeños, chopped cilantro, diced red onion

Instructions

  1. Pat the beef chuck dry with paper towels and cut into 1/2-inch cubes. Season generously with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half the beef cubes in a single layer and cook undisturbed for 3-4 minutes until deeply browned. Flip and brown the other side for 2-3 minutes. Transfer to a plate. Repeat with remaining oil and beef.
  3. Reduce heat to medium. Add diced onion to the pot and cook for 5-6 minutes until soft and translucent, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add smoked paprika, ground cumin, chili powder, and dried oregano. Stir constantly for about 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes, stirring frequently, until it caramelizes.
  6. Pour in 1/2 cup beef broth and scrape up any remaining browned bits from the bottom of the pot.
  7. Return browned beef to the pot. Add fire-roasted diced tomatoes (with juices), tomato sauce, remaining beef broth, and bay leaves. Stir to combine.
  8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally. Remove lid and simmer uncovered for another 15 minutes to thicken.
  9. Check that beef is tender enough to cut with a spoon. Adjust seasoning with salt and pepper. Remove bay leaves before serving.
  10. Let chili rest off the heat for 5-10 minutes before serving.

Notes

For best flavor, brown the meat in batches and don’t rush the spice blooming step. Chili tastes even better the next day. If too thick, add more broth; if too thin, simmer uncovered longer. Smoked paprika is key—do not substitute with regular paprika.

Nutrition

Keywords: Texas chili, no bean chili, smoked paprika chili, beef chili, easy chili recipe, comfort food, gluten-free chili, low-carb chili

Find it online: https://cooksybite.com/cozy-no-bean-texas-chili-with-smoked-paprika-best-easy-recipe/