Quick No Tomato Chili Recipe

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I never thought I’d make chili without tomatoes until my husband mentioned his acid reflux was acting up. Growing up, every chili recipe I knew had a tomato base – it’s just how my mom made it, and how her mom made it before her.

Turns out, tomato-free chili isn’t just possible – it’s really good! After some experimenting in the kitchen, I found that focusing on the right blend of spices and using a few smart substitutes creates a hearty, satisfying bowl of chili that even my tomato-loving kids enjoy. And for anyone dealing with acid reflux or tomato sensitivities, this recipe is a game-changer.

What Kind of Beef Should I Use?

For this no-tomato chili, you’ve got several great beef options that’ll each bring something special to the pot. Chuck roast is probably your best bet – it’s got just the right amount of fat marbled throughout and becomes super tender after cooking. Ground beef works too, and I’d recommend going with an 80/20 lean-to-fat ratio to keep things juicy and flavorful. If you’re feeling fancy, brisket is another excellent choice that’ll break down nicely during cooking and give you those perfect, tender bites. Just remember to cut whichever meat you choose into bite-sized pieces (except for ground beef, of course) and brown it well before adding the other ingredients – this step adds tons of flavor to your chili.

Options for Substitutions

This no-tomato chili recipe is pretty adaptable – here are some swaps you can try:

• Beef: You can easily swap the beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. If using poultry, replace the beef broth with chicken broth for better flavor matching.
• Spices: Don’t have all the individual spices? A pre-made chili seasoning mix (about 4-5 tablespoons) can work instead. Just watch the salt content since pre-made mixes often include it.
• Beef broth: Chicken or vegetable broth work fine here. You could even use water with extra bouillon cubes or seasonings to build flavor.
• Toppings: The toppings are totally flexible – try Greek yogurt instead of sour cream, any type of cheese you like, or add diced avocado, jalapeños, or crushed tortilla chips.
• Pepper flakes: You can use fresh chopped chilies, hot sauce, or even a bit more cayenne if you don’t have pepper flakes. Just adjust the amount based on how spicy you like it.
• Italian seasoning: If you don’t have Italian seasoning, use a mix of dried oregano and basil, or just skip it – the chili will still taste great with the other spices.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tomato-free chili is rushing the cooking process – this dish needs time to develop its rich flavors, so plan for at least 2-3 hours of slow simmering to let the spices bloom and the meat become tender. Another common error is adding all the spices at once; instead, start by cooking the onions and beef, then add your dry spices to toast them for 1-2 minutes before adding the broth, which helps release their essential oils and creates deeper flavor. To prevent your chili from becoming too watery, make sure to brown your meat properly first, working in batches if needed to avoid overcrowding the pot – overcrowded meat will steam rather than brown, resulting in less flavor and a thinner consistency. For the best texture, keep your chili at a gentle simmer rather than a rolling boil, and remember to taste and adjust the seasonings towards the end of cooking since the flavors will concentrate as the liquid reduces.

What to Serve With No-Tomato Chili?

This hearty chili pairs perfectly with warm, fresh cornbread – either plain or jazzed up with some diced jalapeños and cheese. For a lighter option, try serving it over cauliflower rice or with a simple side salad dressed in ranch. If you’re feeding a crowd, set up a toppings bar with extra cheese, diced onions, sliced avocado, and lime wedges so everyone can customize their bowl. You can also serve it over baked potatoes or sweet potatoes for a filling meal that’s sure to satisfy.

Storage Instructions

Keep Fresh: This no-tomato chili tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The extra time allows all those wonderful spices to mingle and develop deeper flavors.

Freeze: This chili is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just remember to leave a bit of space in the container as the liquid will expand when frozen.

Reheat: To warm up your chili, simply pop it in a pot over medium-low heat and stir occasionally until hot. You can also microwave it in 1-minute intervals, stirring between each. If it seems a bit thick after storage, just add a splash of beef broth to reach your desired consistency. Don’t forget to add fresh toppings like cheese, sour cream, and chives after reheating!

Preparation Time	15-20 minutes
Cooking Time	45 minutes
Total Time	60-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 30-40 g

Ingredients

• 1/2 onion
• 1 lb beef (brisket, chuck roast, or ground beef)
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground coriander
• 1 tablespoon italian seasoning
• 1 teaspoon pepper flakes
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 2 cups beef broth
• Shredded cheese (for topping)
• Sour cream (for topping)
• Chives or spring onions (for garnish)

Step 1: Prepare the Ingredients

Start by dicing half an onion into small pieces and set it aside for later use.

Next, cut the beef (whether brisket, chuck roast, or ground beef) into nice, even cubes.

In a separate bowl, combine the following spices to create a flavorful seasoning mix: 1 tablespoon chili powder (or 2 tablespoons for more heat), 1 tablespoon paprika, 1 tablespoon cumin, 1 teaspoon cayenne pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground coriander, 1 tablespoon Italian seasoning, 1 teaspoon pepper flakes, 1 teaspoon ground pepper, and 1 teaspoon salt (adjust based on the saltiness of your beef broth).

Step 2: Sauté the Onions

Set your Instant Pot to the sauté setting and pour in a little oil, allowing it to heat up.

Once the oil is hot, add the diced onions to the pot.

Sauté them until they become translucent and start to brown, which should take about 5 minutes.

This will enhance the flavor of the onions in the chili.

Step 3: Brown the Beef

Clear a space in the pot and add half of the beef cubes to sear, allowing the edges to brown.

Once the first batch of beef is browned, add the remaining beef directly into the pot.

Stir the beef thoroughly to ensure it is evenly mixed and the pieces are broken up.

This will add a rich, savory flavor to your chili.

Step 4: Add Spices and Broth

Sprinkle the spice mix evenly over the beef and onions in the pot, and stir well to combine all the flavors.

Pour in 2 cups of beef broth, and stir again to ensure all ingredients are mixed thoroughly.

This is an important step to infuse the beef with the spices and enrich the flavor of the chili.

Step 5: Pressure Cook the Chili

Secure the Instant Pot lid and ensure it is set to seal.

Select the pressure cook setting on the Instant Pot and set the timer for 30 minutes.

After the cooking time has finished, allow the Instant Pot to perform a natural release for 15 minutes before opening the lid.

This will ensure the chili has a perfect texture and is fully cooked.

Step 6: Final Adjustments and Serving

Once the lid is safely removed, taste the chili and adjust the seasoning if necessary.

Serve your delicious homemade chili in bowls and top with shredded cheese, a dollop of sour cream, and a garnish of chives or spring onions for added flavor and presentation.

Enjoy your hearty, flavorful meal!