No Beans No Tomato Chili

Savor the bold, hearty flavors of this No Beans No Tomato Chili, a rich and creamy twist on a classic dish that skips the traditional tomatoes and beans for a one-of-a-kind comfort food experience. Featuring perfectly browned ground beef simmered in a robust medley of chili powder, smoked paprika, and a hint of unsweetened cocoa powder, this chili delivers a deep, smoky flavor profile with just the right amount of spice. The addition of heavy cream and a splash of Worcestershire sauce elevates the richness, while apple cider vinegar provides a subtle tang to balance the dish. Ready in under an hour, this low-carb, keto-friendly chili is perfect for weeknight dinners or meal prep. Serve it topped with fresh parsley or cilantro and pair with your favorite side, like cornbread or cauliflower rice, for a crowd-pleasing meal bursting with flavor!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Ground beef (80/20 blend)
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 3 cups Beef stock
• 1 tablespoon Unsweetened cocoa powder
• 3 tablespoons Chili powder
• 1.5 tablespoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Freshly ground black pepper
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 2 tablespoons Butter
• 1.5 tablespoons Worcestershire sauce
• 1 tablespoon Apple cider vinegar
• 0.5 cup Heavy cream
• 2 tablespoons Fresh parsley or cilantro, chopped (for garnish)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until it is browned and no longer pink, about 6-8 minutes. Drain any excess grease if necessary.

Step 5

Reduce the heat to medium and sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using) over the cooked beef. Stir well to coat evenly with the spices.

Step 6

Stir in the cocoa powder, ensuring it is fully incorporated into the spice mix and beef.

Step 7

Add the beef stock, Worcestershire sauce, and apple cider vinegar. Stir to combine and bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to deepen.

Step 9

After 30 minutes, stir in the heavy cream to add richness and balance the flavors. Simmer for an additional 3-5 minutes until the chili is thickened to your liking.

Step 10

Taste and adjust seasoning with additional salt or spices if needed.

Step 11

Serve hot, garnished with freshly chopped parsley or cilantro. Enjoy your no-beans, no-tomato chili as is or alongside a slice of cornbread or over a bowl of cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	1890 grams (1890.0g)

Amount per serving	% Daily Value*
Calories	3164

Total Fat 253.00g	324%
Saturated Fat 110.50g	553%
Polyunsaturated Fat 0.80g
Cholesterol 828mg	276%
Sodium 8927mg	388%
Total Carbohydrate 39.20g	14%
Dietary Fiber 14.90g	53%
Total Sugars 3.40g
Protein 165.60g	331%

Vitamin D 61IU	304%
Calcium 380mg	29%
Iron 33mg	183%
Potassium 3232mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.5%

Protein: 21.4%

Carbs: 5.1%