Beanless Beef Chili Over Rice

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I make my beanless turkey chili over rice a lot for Hawaiian themed potlucks. And while people ate it, and said it was good, no one asked for the recipe. (Maybe they said it was good all these years just to be polite???) Well, a few months ago, for the same group of friends, I made the same beanless chili, but used 1:1 ground beef: ground turkey and holy smokes! I came back for seconds and there was no more left in the pot. (And I made a huge pot too!!!) Everyone loved it and asked for the recipe.

So there you have it. Beef chili tastes better than turkey chili.

I have another potluck with the same group of friends, so this time, I took down notes and pictures to document the recipe and share with you all.

Brown beef and drain off fat
Toast the spices in a dry pan. This is the KEY to a Great Chili vs an OK chili

Add brown beef and spices to a large pot

Add the sautéed veggies to the pot

Add tomato sauce, tomato paste, ketchup, water, soy sauce and sugar into pot and mix. Cover with lid and simmer

Simmer for 1.5 hours stirring occasionally. Then add cornstarch slurry and simmer until thickened (about 15 minutes)


This recipe makes a LOT, so if you don't have a large group to feed, this chili is totally freezable. Portion it out into freezer safe containers (allow about 1/4 inch headspace for expansion in the freezer). Allow to cool to room temperature, and then label and store in the freezer. It'll be good for up to 3 months.

Yields 16 servings

Ingredients:

  • 5 lbs ground beef
  • 4 onions, diced
  • 4 carrots, grated
  • 2 bell peppers, seeds removed and diced
  • 2 celery stalks, diced
  • 3 cans of 15 oz tomato sauce
  • ½ c ketchup
  • 4 c water
  • 1 can (6oz) tomato paste
  • 1 c taco seasoning mix (McCormick’s from Costco)
  • 1 t pepper
  • 1 t oregano
  • 1 t cumin
  • 1 T granulated garlic
  • 1/3 c dried chopped onions
  • 3 T soy sauce
  • 1 T sugar
  • 3 T cornstarch mixed with 1 c water

Procedures:

  1. In a large deep pan, brown ground beef. You may need to do this in 2 batches like I did. Drain the fat from the browned beef and transfer the beef to a large pot (the pot is where you will be simmering your chili, so make sure it is big enough).
  2. Add the dry spices (taco seasoning mix, pepper, oregano, cumin, garlic and dried chopped onions) in a pan, and toast the spices over medium heat for about 3-4 minutes, and transfer the toasted spices to the pot with the beef.
  3. Saute the chopped vegetables in a pan with 1 T olive oil until the vegetables are softened. Then add the vegetables to the pot with the beef and spices.
  4. Pour in tomato sauce, ketchup, tomato paste, water, soy sauce, and sugar into the pot. (Basically all the remaining ingredients except the cornstarch slurry). Stir to mix. Bring to a boil and lower heat to a simmer. Cover and simmer for 1.5 hrs, stirring occasionally.
  5. The vegetables should all be very soft and partially disintegrated. Slowly add the cornstarch mixture to the chili, stirring to thicken (about 15 minutes). Taste and add a splash more soy sauce if needed.
  6. Serve over a small scoop of rice and top with shredded cheese and chopped green onions.