Ditch the canned chili. You can make your own bowl of red or topping for a hot dog in just minutes. This spicy no bean chili recipe provides great taste without the wait.
In a large pot over medium-high heat, cook the meat, onion, and jalapeño until the meat is browned and the onion is translucent, 10 to 15 minutes. Spoon off any fat.
2 lb ground beef, ½ onion, 2 tablespoon jalapeño
Stir in the tomato sauce and spice blend. Simmer for 10 minutes. Adjust seasonings and serve.
2 cup tomato sauce, 1 tbsp Chili Seasoning Mix
Make Ahead: Store the chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.Uses: Serve this chili on its own, as a topping for hot dogs, fries, rice bowls, and nachos, or as a filling for burritos.To make this meatless: substitute plant-based grind or drained beans instead of the ground beef. If using beans, sauté the vegetables first and then stir in the beans.To make this more: stir in 1 to 2 cans of rinsed and drained beans and/or a can of rinsed and drained hominy.