chili recipe no beans
The Best chili recipe no beans
No-Beans Beef Chili
A hearty, flavorful chili made with ground beef, tomatoes, and a blend of spices—perfect for a cozy meal without the traditional bean base. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) ground beef (80/20 fat ratio)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cans (28 oz each) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 (15 oz) can tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup beef broth
- 1 tbsp olive oil
- Shredded cheese
- Fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 5 minutes until softened. -
2
Add ground beef to the pot, breaking it up with a wooden spoon. Cook until browned (about 5-7 minutes). Drain excess fat if needed. -
3
Stir in chili powder, cumin, smoked paprika, oregano, and bay leaf. Cook for 1 minute to toast the spices. -
4
Pour in crushed tomatoes, tomato sauce, tomato paste, and beef broth. Stir well to combine. -
5
Bring to a boil, then reduce heat to low. Simmer uncovered for 30-35 minutes, stirring occasionally, until thickened. -
6
Remove the bay leaf. Taste and adjust seasoning if needed (add more chili powder or salt if desired). -
7
Serve hot with optional toppings like shredded cheese, cilantro, avocado, lime wedges, or sour cream.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add a pinch of cayenne or diced jalapeño.
- Use lean ground beef for a lower-fat version.
- Make ahead: Chili tastes even better the next day! Store in the fridge for up to 5 days or freeze for 3 months.
Variations
- Swap beef for turkey or chicken.
- Add diced potatoes or sweet potatoes for extra heartiness.
Watch Video Of How No-Beans Beef Chili Works
❓ Frequently Asked Questions About No-Beans Beef Chili
What is the best way to ensure the chili is rich in flavor without using beans?
To maximize depth of flavor, start with a base of ground meat (chuck, brisket, or pork shoulder)—browned thoroughly in a heavy skillet or Dutch oven. Add a mix of onions, garlic, bell peppers, and spices (cumin, smoked paprika, chili powder, and a pinch of cayenne) to build a savory foundation. For extra richness, include diced tomatoes (canned or fresh), tomato paste, and a splash of beef or vegetable broth. Cooking the meat slowly with a little fat (like bacon grease or lard) also infuses more flavor into the chili.
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How can I make this chili extra creamy without adding beans or dairy?
For a velvety texture, blend half the cooked chili (after removing some for serving) until smooth and stir it back in. You can also add 1–2 tbsp of sour cream, Greek yogurt, or even a spoonful of mayonnaise (for a richer, less tangy option). Another trick is to simmer the chili with a few chopped avocado or a pat of butter before serving. For a more traditional touch, a splash of chipotle sauce or a spoonful of cream cheese (melted) can also work.
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Can I use frozen vegetables or canned tomatoes to make this chili?
Yes! Frozen mixed vegetables (like corn, peas, and diced bell peppers) work well if they’re drained and rinsed to avoid excess moisture. For canned tomatoes, opt for fire-roasted diced tomatoes (they’re sweeter and more flavorful) or a combination of diced tomatoes and tomato sauce to balance acidity. Just be mindful of the liquid—reduce the chili slightly after adding them to avoid a watery consistency.
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How do I adjust the spice level if I don’t want it too hot?
To reduce heat, start with milder spices like regular cumin and paprika, then add fresh or dried jalapeños sparingly (remove seeds/stems for less heat). For a smoky touch without heat, use smoked paprika or chipotle powder instead of cayenne. If the chili is already spicy, stir in a spoonful of sugar, a bit of honey, or a pinch of sugar to balance it. You can also simmer the chili longer to mellow the flavors.
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What’s the ideal cooking time and temperature to get tender meat and a thick chili?
For tender meat, cook the chili in a large pot or Dutch oven over medium-low heat for 1.5 to 2.5 hours, stirring occasionally. If using ground meat, brown it first, then add the liquid (broth, tomatoes, and spices) and simmer uncovered to thicken. For a thicker chili, reduce the liquid by half (or more if needed) by simmering uncovered. If using chunks of meat (like brisket or pork shoulder), cook it low and slow at 275–300°F (135–150°C) in a slow cooker for 6–8 hours for maximum tenderness. Stirring occasionally helps prevent sticking.
