The Ultimate Easy No-Bean Chili Recipe for Cozy Comfort

No-bean chili brings robust warmth to your dinner table with its intense, meat-packed character.

Traditional chili recipes often include legumes, but this version focuses entirely on savory, spice-driven elements.

Meat lovers will appreciate the deep, hearty texture that emerges from carefully browned ground beef and rich tomato base.

Navigating flavor profiles requires strategic seasoning and careful cooking techniques that maximize taste intensity.

Home cooks can revolutionize simple ingredients into a luxurious meal that feels simultaneously rustic and sophisticated.

Each spoonful promises a complex blend of smoky, peppery notes that dance across your palate.

The result is a soul-satisfying dish that revolutionizes ordinary weeknight dinners into memorable culinary experiences.

Chili Tips to Keep It Bold and Beefy

• Choose Quality Meat: Select 80/20 ground beef for maximum flavor and juiciness, ensuring your chili doesn't become dry.
• Brown Thoroughly: Develop deep, rich taste by completely browning meat over high heat, creating delicious caramelized edges.
• Layer Spices Strategically: Toast spices briefly before adding liquids to unlock their full aromatic potential and enhance overall depth.
• Control Liquid Consistency: Adjust stock or water gradually while simmering to achieve perfect thickness without making chili too watery.
• Enhance Overnight: Let chili rest in refrigerator for 24 hours to allow flavors to meld and intensify, creating an even more delicious meal.

Reheat Like a Pro Without Losing That Kick

• Refrigerate leftover chili in an airtight container within two hours of cooking. Keep chilled for 3-4 days maximum to maintain optimal flavor and safety.
• Freezing Method: Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Label with the date and contents, then store flat for up to 2 months.
• Reheating Technique: Thaw frozen chili overnight in the refrigerator. Warm gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef stock if the chili seems too thick, helping restore its original texture and moisture. Ensure the internal temperature reaches 165°F for food safety before serving.

Pairing Ideas for This Protein-Packed Pot

• Craft a Cozy Cornbread Companion: Serve this hearty no-bean chili alongside a warm, slightly sweet cornbread. The bread's crumbly texture and subtle sweetness perfectly balance the chili's rich, spicy flavors.
• Pour a Bold Beer Buddy: Grab a robust amber ale or a hoppy IPA to complement the chili's intense taste. The beer's maltiness and carbonation cut through the meat's richness while enhancing the dish's spicy undertones.
• Top with Tangy Sidekicks: Sprinkle fresh scallions, dollop sour cream, and scatter sharp cheddar cheese on top. These cool, creamy, and tangy toppings provide a refreshing contrast to the chili's deep, warm flavors.
• Pair with a Zesty Salad: Toss a light, crisp salad with citrusy vinaigrette on the side. The bright, acidic notes will cleanse the palate between spicy bites of chili, creating a well-rounded meal experience.

Variations to Give Your No-Bean Chili a Twist

• Smoky Chipotle Chili: Replace ground beef with ground turkey and add chipotle peppers in adobo sauce for a smoky, spicy kick that transforms the traditional recipe.
• Mediterranean Lamb Chili: Swap beef for ground lamb, incorporate oregano and mint, and top with crumbled feta cheese to create a Mediterranean-inspired version.
• Vegetarian Quinoa Chili: Substitute meat with quinoa and add extra vegetables like zucchini and carrots, using vegetable stock instead of beef stock for a protein-packed meatless option.
• Texas-Style Brisket Chili: Use slow-cooked, shredded beef brisket instead of ground beef, and increase the chili powder for an authentic Texan flavor profile that packs a punch.

Why You’ll Want a Bowl of Easy No-Bean Chili Right Now

• Melt-in-Your-Mouth Meaty Goodness: This chili delivers rich, hearty ground beef that breaks down perfectly during cooking, creating a deeply satisfying texture with every spoonful.
• Quick and Hassle-Free Comfort: Prepare this no-bean chili in just 30 minutes, making it an ideal weeknight dinner solution for busy families craving a warm, filling meal without complicated steps.
• Flavor-Packed Spice Symphony: The combination of cumin, paprika, and chili powder creates a complex, bold taste profile that warms your palate and delivers authentic southwestern-style depth without overpowering heat.
• Customizable Crowd-Pleaser: Top with cheddar cheese, sour cream, and scallions to personalize your bowl, and enjoy the flexibility of storing leftovers in the fridge or freezer for convenient future meals.

What Brings the Heat in This Bean-Free Favorite

• Ground Beef: A hearty protein that adds rich flavor and substance to the chili.

• Onions, Green Peppers, Jalapeño: Fresh vegetables that provide depth, heat, and a crisp texture to the dish.
• Garlic: Adds a robust, pungent flavor that enhances the overall taste profile.

• Cumin, Paprika, Chili Powder: Classic spice blend that creates the signature chili flavor.
• Salt and Pepper: Essential for balancing and bringing out the natural flavors of the ingredients.

• Tomato Paste: Concentrated tomato flavor that adds richness and helps thicken the chili.
• Cornmeal: Provides a subtle corn flavor and helps to thicken the sauce.
• Canned Tomatoes: Adds moisture and tangy tomato base to the chili.
• Beef Stock: Creates a deep, savory liquid foundation for the chili.

• Olive Oil: Used for browning meat and sautéing vegetables, adding a light, fruity undertone.

• Cheddar Cheese, Sour Cream, Scallions: Optional toppings that add creaminess, sharpness, and fresh flavor to the finished chili.

How to Make No-Bean Chili That’s Big on Flavor

Step 1: Sizzle Ground Beef

Heat olive oil in a Dutch oven or heavy-bottomed pot. Add ground beef and break it into small pieces while cooking for 5-6 minutes until browned.

Step 2: Toss in Colorful Veggies and Spices

• Onions
• Green peppers
• Jalapeño
• Garlic

• Cumin
• Paprika
• Chili powder
• Salt
• Pepper

Mix thoroughly to distribute spices.

Step 3: Enhance Flavor Base

Stir in tomato paste and cornmeal. Cook for a few minutes to develop deeper flavors.

Step 4: Create Liquid Foundation

• Tomatoes
• Beef stock

Scrape the pan’s bottom to release any delicious browned bits.

Step 5: Simmer and Develop Depth

Let chili simmer on low heat for 10 minutes or longer. Stir occasionally. Add water if the consistency becomes too thick.

Step 6: Garnish and Serve

• Cheddar cheese
• Sour cream
• Chopped scallions

Store leftovers in refrigerator for a few days or freeze up to 2 months.

Easy No-Bean Chili Recipe

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4.9 from 9 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty No-Bean Chili delivers robust flavors from ground beef, tomatoes, and rich spices that dance across your palate. Southern comfort meets robust zest, promising you a warming meal perfect for chilly evenings.

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Ingredients

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Main Ingredients:

• 2 pounds ground beef, lean
• 1 (28-ounce) can chunky tomato purée or diced tomatoes
• 2 cups beef broth
• 6 ounces tomato paste

Vegetables and Aromatics:

• 1 white onion, finely diced
• 1 green bell pepper, finely chopped
• 1 jalapeño, deseeded and minced
• 4 cloves garlic, finely minced

Spices and Seasonings:

• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 2 tablespoons mild chili powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper

Thickener:

• 2 tablespoons cornmeal

Cooking Fat:

• 1 tablespoon olive oil

Toppings:

• Thinly sliced scallions
• Sour cream
• Shredded cheddar cheese
• Tortilla chips
• Cubed avocado
• Chopped onion

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Instructions

1. Warm olive oil (30 milliliters or ) in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Crumble ground beef into the hot pan, breaking into small pieces while cooking until thoroughly browned and no pink remains, approximately 5-6 minutes.
3. Introduce diced onions, chopped green peppers, minced jalapeño, and minced garlic into the meat mixture, sautéing until vegetables become translucent and tender, about 3-4 minutes.
4. Sprinkle ground cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper over the meat and vegetable mixture, stirring thoroughly to distribute spices evenly.
5. Mix in tomato paste and cornmeal, stirring continuously for 2-3 minutes to enhance flavor and prevent sticking.
6. Pour crushed tomatoes and beef stock (475 milliliters or 16 fluid ounces) into the pot, using a wooden spoon to scrape any browned bits from the bottom of the pan.
7. Reduce heat to low, allowing chili to simmer uncovered for 10-15 minutes, stirring occasionally and adding water if the consistency becomes too thick.
8. Taste and adjust seasoning as needed, ensuring a robust and balanced flavor profile.
9. Ladle chili into serving bowls and garnish with shredded cheddar cheese, dollop of sour cream, and thinly sliced scallions.
10. Refrigerate remaining chili in an airtight container for up to 4 days or freeze for maximum 2 months for future enjoyment.

Notes

• Kick off your cooking adventure with this hearty, protein-packed chili that skips the beans but delivers maximum flavor.
• Ground beef transforms into a rich, robust base, creating a comforting meal perfect for chilly evenings or game day gatherings.
• Customize heat levels by adjusting jalapeño and chili powder, making this recipe adaptable to various spice preferences.
• Cornmeal adds subtle thickness and depth, ensuring a velvety texture without traditional bean fillers.
• Quick cooking time means you can enjoy a homemade chili in under 30 minutes, making it ideal for busy weeknights.
• Freezer-friendly option allows you to prepare ahead and enjoy a delicious meal whenever hunger strikes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 450 kcal
• Sugar: 4g
• Sodium: 670mg
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 90mg