Texas No Beans Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	53%	23%
fat	3%	1%
aromatics	37%	16%
salt	0%	0%
vegetables and beans	101%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
907 g	2 pounds ground beef ((you can also use ground turkey))
	salt and freshly ground black pepper (to taste)
150 g	1 yellow onion (finely diced)
120 g	1 green bell pepper (diced)
12 g	4 cloves garlic (minced)
16 g	2 tablespoons chili powder
4 g	2 teaspoons ground cumin
2 g	2 teaspoons dried oregano
2 g	1 teaspoon smoked paprika
170 g	1 can (6 ounces) tomato paste
794 g	1 can (28 ounces) diced fire roasted tomatoes (undrained)
480 g	2 cups low sodium beef broth ((you can also use 1 cup beer + 1 cup beef broth))
1 g	1 bay leaf
	Shredded cheddar cheese
	Seeded and thinly sliced jalapenos
	Sour cream
	Chopped cilantro

Method: 7 steps, published by diethood.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’m a Texan and have tried MANY chili recipes. This is hands down one of the best! You can always add a little more of the seasonings to taste if you like it a little spicier but I’m cooking for different taste buds so the recipe is perfect as is. I also add a” — a cook

“I make this all the time! Easy and flavorful. Sometimes I'll use Serrano peppers instead of Jalapeños; depending on who I'm cooking for. I like to serve it with a baked potato topped with the chili, a little sour cream and cheese!” — a cook, 5★