This hearty and flavorful no-bean chili is a meat lover’s dream. Packed with bold spices, tender beef, and a rich, thick sauce, this chili is perfect for those who prefer a bean-free version. Whether you’re following a low-carb diet or just looking for a different take on a classic dish, this recipe delivers big on taste and satisfaction.
Why You’ll Love This Recipe
- Rich and Hearty – Loaded with ground beef and flavorful ingredients for a thick, meaty texture.
- Low-Carb Friendly – A great option for those following keto or low-carb diets.
- Customizable – Easily adjust the spice level or add extra ingredients to make it your own.
- Perfect for Meal Prep – Makes great leftovers and can be stored for future meals.
- No Beans Needed – Ideal for those with dietary restrictions or simply not a fan of beans.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or ground turkey)
- Onion, diced
- Garlic, minced
- Tomato paste
- Diced tomatoes
- Beef broth
- Bell peppers, chopped
- Jalapeño (optional, for heat)
- Chili powder
- Smoked paprika
- Cumin
- Oregano
- Salt and pepper
- Worcestershire sauce
- Hot sauce (optional)
Directions
- Cook the Meat: In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess grease if needed.
- Sauté the Aromatics: Add the diced onion and minced garlic to the pot. Cook until softened and fragrant.
- Add Seasonings: Stir in chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook for another minute to toast the spices.
- Incorporate Tomatoes and Broth: Add tomato paste, diced tomatoes, and beef broth. Stir well to combine.
- Simmer: Reduce heat and let the chili simmer for at least 30-40 minutes, stirring occasionally. This helps the flavors meld together.
- Add Peppers: Stir in chopped bell peppers and jalapeño (if using). Let cook for another 10-15 minutes until the peppers are tender.
- Final Touches: Add Worcestershire sauce and a dash of hot sauce if desired. Adjust seasoning to taste.
- Serve and Enjoy: Ladle the chili into bowls and garnish with shredded cheese, sour cream, or fresh cilantro.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Spicy Kick: Add extra jalapeños, cayenne pepper, or a splash of hot sauce for more heat.
- Protein Swap: Use ground turkey, chicken, or even shredded beef instead of ground beef.
- Thicker Chili: Reduce the broth for an extra thick consistency. You can also add a bit of masa harina or almond flour to thicken.
- Smoky Flavor: Add a chipotle pepper in adobo sauce for a deep, smoky taste.
- Vegetable Boost: Include mushrooms, zucchini, or carrots for extra nutrients.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally, until heated through.
FAQs
How can I make this chili even thicker?
Let it simmer longer to reduce liquid, or stir in a small amount of cornstarch slurry or masa harina.
Can I make this in a slow cooker?
Yes! Brown the meat first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What toppings go well with no-bean chili?
Shredded cheese, sour cream, avocado, green onions, jalapeños, or crushed tortilla chips are great options.
Can I use fresh tomatoes instead of canned?
Yes, use about 4-5 fresh tomatoes, diced, and add a bit of extra broth if needed.
Is this chili keto-friendly?
Yes! This recipe is naturally low in carbs since it skips the beans.
How do I make it less spicy?
Omit the jalapeños and reduce the chili powder. You can also add a little sugar or dairy (like sour cream) to balance the heat.
Can I add beans if I change my mind?
Of course! Black beans, kidney beans, or pinto beans can be added if desired.
What’s the best way to thicken chili without flour?
Simmering longer is the best method, but you can also mash some of the cooked veggies or add pureed tomatoes.
Can I make this with shredded beef instead?
Yes, slow-cook a chuck roast, then shred and mix it into the chili.
Does this chili taste good the next day?
Absolutely! The flavors deepen overnight, making leftovers even better.
Conclusion
No-bean chili is a delicious, hearty alternative to traditional chili that’s packed with bold flavors and perfect for any occasion. Whether you’re making it for a game day, meal prep, or just a comforting dinner, this recipe is sure to be a hit. Enjoy it with your favorite toppings and sides, and savor every bite!
Print
No Beans Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes (or longer for richer flavor)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner, Soup, Stew
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Description
This no-beans chili is packed with rich, bold flavors and plenty of tender meat, making it a great low-carb, keto-friendly option. It’s smoky, slightly spicy, and perfect for a weeknight dinner or game day!
Ingredients
- 2 lbs ground beef (or a mix of beef and pork)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon (adds depth of flavor)
Instructions
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper (if using) and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Brown the meat – Add the ground beef (or beef and pork mix) to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
- Add seasonings – Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, cinnamon, salt, and black pepper. Cook for 1 minute to toast the spices.
- Simmer the chili – Add the fire-roasted tomatoes, tomato paste, beef broth, Worcestershire sauce, and apple cider vinegar. Stir well and bring to a boil.
- Slow cook – Reduce heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the deeper the flavors develop (1-2 hours is ideal).
- Adjust seasoning & serve – Taste and adjust salt, pepper, or spice levels as needed. Serve hot with toppings like shredded cheese, sour cream, green onions, or avocado.
Notes
- Want a chunkier texture? Use cubed beef chuck instead of ground beef.
- Like it spicier? Add diced jalapeños or extra cayenne.
- For a thicker chili, let it simmer longer or add a little cornstarch slurry.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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