No Bean Chili

That first crisp evening of fall always has me craving one thing: a steaming bowl of rich, savory chili. For years, I tinkered with recipes, always feeling like something was just a little off for my family’s taste. Then came the revelation of this No Bean Chili, a version so deeply flavorful and satisfying, it instantly became our household champion, especially when my son, who isn’t a fan of beans, declared it “the best chili ever!”

This No Bean Chili is a robust, meaty stew simmered with aromatic spices, diced vegetables, and a rich beef broth. It’s the kind of dish that warms you from the inside out, perfect for a cozy Sunday supper, a lively game day feast, or even a quick and satisfying weeknight dinner. The beauty of this recipe lies in its simplicity and its bold, unadulterated chili flavor, allowing the quality of the ingredients to truly shine without the distraction of beans. It’s a crowd-pleaser that feels both familiar and exceptionally delicious.

Why You’ll Love This Recipe

This No Bean Chili isn’t just another chili recipe; it’s a game-changer for chili lovers everywhere. Here’s why you’ll find yourself making it again and again:

• Incredibly Flavorful: By omitting beans, the rich, savory taste of the beef and the vibrant spice blend take center stage. Every spoonful is a burst of pure, unadulterated chili goodness. This No Bean Chili is all about that deep, meaty satisfaction.
• Quick and Easy: Ready in under an hour, this recipe is perfect for busy weeknights when you’re craving something hearty and homemade but are short on time. It’s straightforward, with simple steps that even beginner cooks can master.
• Perfectly Customizable: While fantastic as is, this No Bean Chili is a wonderful base for your favorite toppings. Think shredded cheese, a dollop of sour cream, fresh cilantro, or a squeeze of lime. You can also easily adjust the spice level to your preference.
• Great for Meal Prep: This No Bean Chili tastes even better the next day as the flavors meld and deepen. Make a big batch on Sunday and enjoy delicious, quick lunches or dinners throughout the week. It also freezes beautifully!
• Keto and Paleo-Friendly: For those following low-carb or paleo diets, this No Bean Chili is an ideal choice, packed with protein and flavor without the carbs from beans.

This recipe is a fantastic choice for busy parents needing a quick and satisfying meal, anyone who loves classic comfort food, or individuals following specific dietary plans like keto or paleo. If you’re looking for a chili that’s all about the meat and robust spices, this No Bean Chili is for you.

Ingredients for No Bean Chili

Crafting the perfect bowl of No Bean Chili starts with quality ingredients. Each component plays a crucial role in building the deep, savory flavors that make this dish so irresistible.

Core Ingredients

• 1 pound ground beef: Opt for an 80/20 or 85/15 blend for the best flavor and moisture. The fat renders down, adding richness to the No Bean Chili.
• 2 tablespoons olive oil: Used for sautéing the vegetables and browning the beef, creating a flavorful base.
• 2 jalapenos, diced: These add a gentle, warming heat. Remove the seeds and membranes for less spice, or keep them in for an extra kick in your No Bean Chili.
• 1 large onion, diced: Provides an aromatic, sweet foundation. Yellow or white onions work equally well.
• 1 bell pepper, diced: Any color will do! Green bell pepper offers a slightly more traditional, savory flavor, while red, yellow, or orange will add a touch of sweetness to your No Bean Chili.
• 4 cloves garlic, minced: Fresh garlic is key for its pungent, aromatic contribution.
• 2 tablespoons taco seasoning: A convenient blend that brings a complex array of chili spices. Choose a good quality brand, or make your own!
• 1 teaspoon cumin: Adds a warm, earthy, and slightly smoky flavor, essential for any great No Bean Chili.
• 1 teaspoon smoked paprika: This imparts a beautiful color and a deep, smoky essence that elevates the dish.
• 14.5 ounces diced tomatoes, canned or fresh: Canned diced tomatoes (undrained) are convenient and add acidity and texture. If using fresh, make sure they are ripe and juicy.
• 3 cups beef broth: This creates the savory liquid base for the No Bean Chili, tenderizing the meat and melding the flavors. Choose a low-sodium option if you prefer to control the saltiness.
• 1/2 teaspoon salt: Or to taste. Remember that taco seasoning and beef broth can also contain salt.
• 1/2 teaspoon pepper: Freshly ground black pepper is always best for maximum flavor.

Substitutions and Tips

• Ground Meat: Don’t have ground beef? Ground turkey, chicken, or even crumbled sausage can be excellent substitutes in this No Bean Chili. For a leaner option, ensure you add a little extra olive oil when browning.
• Spice Level: Too spicy? Omit the jalapenos entirely or use a milder pepper like an Anaheim. You can also add a dollop of sour cream or Greek yogurt when serving to cool it down. Want it spicier? Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Vegetables: Feel free to add other vegetables you enjoy. Diced zucchini, corn (if not strictly no-carb), or even chopped carrots can bulk up the No Bean Chili and add extra nutrients.
• Taco Seasoning: If you don’t have pre-made taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt, and pepper.
• Smoked Paprika: If you can’t find smoked paprika, regular sweet paprika will work, though you’ll miss that distinctive smoky note. Consider adding a tiny drop of liquid smoke (use sparingly!) if you have it.
• Tomatoes: Fire-roasted diced tomatoes can add an extra layer of smoky flavor to your No Bean Chili. Tomato sauce or crushed tomatoes can also be used for a smoother consistency, though you may need to adjust the broth accordingly.

Best Type of Ground Beef to Use

When it comes to making a truly exceptional No Bean Chili, the choice of ground beef can make a significant difference. You’re looking for a balance of rich meaty flavor and a good texture that holds up during simmering.

For this No Bean Chili, I highly recommend using an 80/20 or 85/15 ground beef. The numbers refer to the lean-to-fat ratio. An 80/20 blend means it’s 80% lean meat and 20% fat, while 85/15 is 85% lean and 15% fat. This moderate amount of fat is crucial because as the beef cooks, the fat renders out, infusing the entire chili with incredible flavor and keeping the meat tender and juicy. Leaner ground beef (like 90/10 or 93/7) can sometimes result in a drier, less flavorful No Bean Chili, especially since there are no beans to add moisture and bulk.

If you prefer to use leaner ground beef for health reasons, that’s perfectly fine! You might want to add an extra tablespoon of olive oil when browning the meat to prevent sticking and to add a bit more richness. Alternatively, you could consider adding a little bacon fat for flavor if your diet allows.

Other viable alternatives include:

• Ground Chuck: This is often the source of 80/20 ground beef and is an excellent choice for its robust flavor.
• Ground Sirloin: Typically leaner (around 90/10), it offers good flavor but may benefit from a little added fat as mentioned above.
• Ground Round: Also a leaner option, it has a milder flavor compared to chuck.

Ultimately, choose a good quality ground beef that you trust. The better the beef, the more delicious your No Bean Chili will be!

Kitchen Tools You’ll Need

Making this hearty No Bean Chili doesn’t require a lot of fancy equipment. You likely have everything you need right in your kitchen!

Must-Have Tools

• Large Pot or Dutch Oven: A heavy-bottomed pot or Dutch oven (at least 5-6 quarts) is essential. It provides even heat distribution, which is important for browning the meat and simmering the No Bean Chili without scorching. A Dutch oven is particularly great because it can go from stovetop to table.
• Cutting Board: A sturdy cutting board for dicing your onions, bell peppers, and jalapenos.
• Sharp Knife: A good chef’s knife will make quick work of chopping the vegetables.
• Wooden Spoon or Heat-Resistant Spatula: For browning the beef, breaking it apart, and stirring the No Bean Chili.
• Measuring Spoons and Cups: For accurately measuring your spices, broth, and other ingredients.

Nice-to-Have Extras

• Garlic Press: If you’re not a fan of mincing garlic by hand, a garlic press can be a time-saver.
• Food Chopper or Mini Food Processor: Can speed up the dicing of onions and peppers if you’re short on time or making a very large batch.
• Ladle: For serving up generous portions of your delicious No Bean Chili.
• Meat Masher/Chopper Tool: This handy gadget is specifically designed for breaking up ground meat as it cooks, making it easier to get a fine, even crumble.

Don’t worry if you don’t have the “nice-to-have” extras; the must-have tools are perfectly sufficient to create a fantastic pot of No Bean Chili.

How to Make No Bean Chili

This No Bean Chili recipe is designed to be straightforward and deliver maximum flavor. Follow these simple steps, and you’ll have a comforting bowl of chili ready in no time.

Step 1: Sauté the Aromatics
Heat the olive oil in your large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, bell pepper, and jalapenos. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This step builds the first layer of flavor for your No Bean Chili. Add the minced garlic during the last minute of sautéing, stirring until fragrant – be careful not to burn it.

Step 2: Brown the Ground Beef
Push the sautéed vegetables to one side of the pot and add the ground beef to the empty space. Increase the heat slightly to medium-high. Break the beef apart with your spoon or spatula and cook until it’s nicely browned, about 7-10 minutes. As it cooks, continue to crumble it into smaller pieces. There’s no need to drain the fat unless there’s an excessive amount; that flavorful fat will enrich your No Bean Chili.

Step 3: Add Spices and Tomatoes
Once the beef is browned, stir it together with the sautéed vegetables. Sprinkle in the taco seasoning, cumin, smoked paprika, salt, and pepper. Stir everything well to ensure the meat and vegetables are evenly coated with the spices. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant. This toasting step really wakens up their flavors. Then, pour in the undrained diced tomatoes. Stir to combine.

Step 4: Simmer the Chili
Pour in the beef broth and stir everything together. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let the No Bean Chili cook for at least 20-30 minutes. This simmering time allows all the flavors to meld and deepen beautifully. For an even richer taste, you can let it simmer for up to an hour, stirring occasionally. If the chili becomes too thick for your liking during simmering, you can add a little more beef broth or water.

Step 5: Taste and Adjust Seasoning
After the simmering time, give your No Bean Chili a good stir and taste it. Adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or even a pinch more cumin or chili powder depending on your preference.

Step 6: Serve and Enjoy!
Ladle your delicious, hot No Bean Chili into bowls. Garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, or a few extra jalapeno slices for those who like it spicy. Enjoy this comforting and flavorful meal!

Tips for Success

To ensure your No Bean Chili is absolutely perfect every time, keep these simple yet effective tips in mind:

• Don’t Rush the Browning: Take the time to properly brown your ground beef. This caramelization process develops a deep, savory flavor that is foundational to a great No Bean Chili. Avoid overcrowding the pan; if necessary, brown the beef in batches.
• Toast Your Spices: Adding the spices to the hot pot with the meat and vegetables for a minute or two before adding the liquids really blooms their flavors. This simple step makes a noticeable difference in the aromatic quality of your No Bean Chili.
• Simmer for Flavor Meld: While this No Bean Chili is quick, allowing it to simmer for at least the minimum recommended time (20-30 minutes) is crucial. A longer, gentle simmer lets the flavors meld and intensify. If you have extra time, an hour of simmering is even better.
• Taste and Adjust Seasoning at the End: The flavors will concentrate and change as the chili simmers. Always taste your No Bean Chili before serving and adjust salt, pepper, or other spices as needed. What tastes right at the beginning might need a tweak after simmering.
• Layer Your Flavors: From sautéing the aromatics to browning the beef and toasting the spices, each step contributes to the overall depth of flavor in your No Bean Chili. Don’t skip steps thinking they won’t matter – they all play a part!

How to Store No Bean Chili

This No Bean Chili is fantastic for leftovers, as the flavors continue to develop and become even more delicious over time. Here’s how to store it properly:

Room Temperature:
It’s best not to leave No Bean Chili at room temperature for more than 2 hours due to food safety reasons, especially since it contains meat. If you plan to serve it later but within that timeframe, keep it warm in a slow cooker on the “low” or “warm” setting.

In the Refrigerator:
Allow the No Bean Chili to cool down to near room temperature before storing. Transfer it to an airtight container and refrigerate. Properly stored, it will last for 3-4 days in the refrigerator.
To reheat, you can gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, microwave individual portions in a microwave-safe bowl, covering it to prevent splatters, until hot.

Freezing Tips:
No Bean Chili freezes exceptionally well, making it a perfect candidate for meal prepping.

• Cool Completely: Ensure the chili is completely cool before freezing.
• Portion (Optional): You can freeze it in one large batch or divide it into individual or family-sized portions for easier thawing and reheating.
• Freezer-Safe Containers: Use airtight, freezer-safe containers or heavy-duty freezer bags. If using bags, try to remove as much air as possible before sealing to prevent freezer burn. Laying the bags flat until frozen helps save space.
• Label and Date: Clearly label the containers with “No Bean Chili” and the date it was frozen.
• Storage Time: For best quality, use your frozen No Bean Chili within 3-4 months, although it can remain safe to eat for longer if stored properly at 0°F (-18°C).
• Reheating from Frozen: Thaw the chili overnight in the refrigerator for the best results. Once thawed, reheat on the stovetop or in the microwave as described above. If you’re short on time, you can also reheat it directly from frozen on the stovetop over low heat, stirring frequently as it thaws and heats through. You may need to add a splash of beef broth or water if it seems too thick.

This No Bean Chili is just as delicious, if not more so, when reheated, making it a fantastic make-ahead meal.

FAQs

Here are some common questions about making and enjoying this delicious No Bean Chili:

What can I serve with No Bean Chili?

No Bean Chili is wonderfully versatile! Classic pairings include cornbread, crusty bread for dipping, or a simple side salad. Popular toppings are shredded cheese (cheddar, Monterey Jack), sour cream or Greek yogurt, chopped onions (red or green), fresh cilantro, avocado slices, or even crushed tortilla chips for some crunch.

Can I make this No Bean Chili in a slow cooker?

Absolutely! To adapt this No Bean Chili for a slow cooker, first brown the ground beef with the onions, bell peppers, jalapenos, and garlic on the stovetop as directed. Drain any excess fat if you wish. Then, transfer the beef and vegetable mixture to your slow cooker. Stir in the spices, diced tomatoes, and beef broth. Cook on low for 6-8 hours or on high for 3-4 hours.

How can I make this chili thicker or thinner?

If your No Bean Chili is too thin for your liking, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate. Another option is to make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the simmering chili until it thickens. To make it thinner, simply stir in a little more beef broth or water until it reaches your desired consistency.

Is this No Bean Chili spicy?

The spice level in this No Bean Chili comes primarily from the jalapenos and a little from the taco seasoning. As written, it has a mild to medium heat. To reduce spiciness, remove all seeds and membranes from the jalapenos, or omit them altogether. For more heat, leave the seeds in, add an extra jalapeno, or include a pinch of cayenne pepper or red pepper flakes.

Can I use different types of meat?

Yes, this No Bean Chili recipe is very adaptable. Ground turkey or ground chicken are great leaner alternatives. For a different flavor profile, try using ground sausage (Italian or chorizo – just be mindful of added salt) or even a combination like half beef and half sausage. You could also use stew meat cut into small pieces, though it would require a longer simmering time to become tender.

Conclusion

This No Bean Chili is more than just a meal; it’s a bowl full of rich, savory satisfaction that brings warmth and comfort to any table. Its hearty texture, combined with a perfectly balanced blend of spices, makes it an undeniable crowd-pleaser. Whether you’re dodging beans due to dietary preferences or simply craving a chili that lets the meaty flavors truly shine, this No Bean Chili recipe is a dependable and delicious choice for any occasion, from a quick weeknight dinner to a festive gathering. Give this No Bean Chili a try, and I’m confident it will become a treasured favorite in your home too.