Chili Without Beans
This easy Chili Without Beans is hearty and comforting, and filled with deep, rich flavors — no beans in sight. It’s the perfect cozy dish for game day, as a chili topping and family dinners all season long.
When it’s chilly outside, we make chili inside! And this Chili Without Beans has become one of our family’s favorites for it’s hearty, meaty Texas-style recipe made without any beans. Simmered low and slow for a deep, rich flavor, this chili is no-fuss and comes together with minimal effort in an hour. It’s a meal that’s stick to your ribs delicious, so it’s perfect dinner with friends and family, game day, and as a savory chili topping.
With seasoned ground beef, fire-roasted tomatoes and a bold blend of chili spices that are slow-cooked to perfection, this no-bean chili is thick, ultra comforting, and just what you want when the temperature starts to drop. Our family doesn’t miss the beans, but if you’ve got a can on hand, feel free to add them for a twist. Make this chili on the stovetop, the slow cooker, or in an Instant Pot – it’s easy to adapt to all three.
If you like this chili recipe, be sure to try some of our other favorite versions. We love this simple, no-fuss Crockpot Chili and this flavor-packed Crockpot Taco Chicken Chili Recipe for a twist on tradition.
Why You’ll Love This Recipe
- A Meaty, Bean-Free Chili: If you’re a Texas-style chili lover, or you simply don’t have beans on hand, this no-bean chili is packed with meaty flavor and spices and the perfect hearty meal.
- Low and Slow Cooking: This chili simmers slow, on low, for hours which gives it a deep, developed flavor.
- Versatile Topping For Your Favorite Foods: Use this delicious chili for chili dogs, on nachos, for topping a baked potato, or anywhere a bean-less chili would work best. The options are endless.
- Can Be Made With Various Cooking Methods: Easily make this chili on the stovetop, in a slow cooker, or in an Instant Pot depending on what you have available, or what you prefer.
Ingredients
- Ground Beef: We like lean ground beef, either 80/20 or 90/10 for the best flavor and texture.
- Green Bell Pepper: We like green, but any color works here.
- Onion & Garlic: For aromatic flavoring.
- Fire-Roasted Tomatoes: Slightly smokey, these help to flavor the chili base. We love keeping a few cans of these on hand at all times.
- Tomato Paste: Adds a rich, concentrated tomato flavor to deepen the chili flavor.
- Beef Broth: To loosen the chili and bring it to the right consistency.
- Chili Powder, Paprika & Cumin: Smokey, earthy spices that are signature to any good chili.
- Onion Powder & Garlic Powder: Even more added seasonings.
- Dried Oregano: Just a pinch, to round out all of the spices.
- Salt & Pepper: Taste and adjust as you go.
- Worcestershire Sauce: Adds a savory, umami note to the chili.
- Brown Sugar: For a touch of sweetness, to balance out the savory.
- Cayenne: Just a sprinkle for heat and a kick.
How To Make Chili Without Beans
1. Heat a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
2. Add the ground beef, chopped onion, and green bell pepper. Cook for 8–10 minutes, breaking the beef into crumbles as it cooks, until the meat is browned and the vegetables have softened. Drain any excess grease if needed.
3. Stir in the minced garlic, chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, black pepper, and cayenne (if using). Cook for 30–60 seconds, stirring constantly, until the spices become fragrant.
4. Add the fire-roasted diced tomatoes, tomato paste, beef broth, Worcestershire sauce, and brown sugar (if using). Stir until the tomato paste is completely incorporated.
5. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 35–45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
6. Taste and adjust the seasoning with additional salt, pepper, or chili powder if desired.
7. Ladle into bowls and serve with your favorite toppings.
Expert Tips
- Let the Chili Simmer: The longer it simmers and cooks, the better. The flavor will deepen significantly the longer it cooks.
- Don’t Skip Browning the Beef: Be sure to brown and drain the meat well before adding the other ingredients, since this builds a lot of the chili’s base flavor and gives it the best texture.
- Adjust the Broth Amount: Add more or less, depending on whether you prefer a thicker or thinner more soup-like chili.
- Make it in the Slow Cooker: It’ll cook low and slow, just like it does simmering on the stove top. Just be sure to brown the ground beef separately before adding it to the other ingredients for the best flavor and texture. You’ll want to cook it on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Watch How to Make It
Variations
- Make it Spicier: Add in diced jalapeños or a pinch of cayenne for an extra kick of heat.
- Try Different Proteins: Swap ground beef for a mix of beef and chorizo for extra depth and flavor.
- Add a Square of Dark Chocolate: For a subtle, rich undertone (no, it won’t taste like chocolate!). A spoonful of cocoa powder does the trick, too.
Storage
Store cooled leftover chili in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth to loosen and adjust the consistency as needed.
This chili freezes well, too. Store leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat as instructed above.
This is a great make-ahead meal to save time on dinner. Prep and cook the chili up to a few days in advance, cool, then store in the fridge until you’re ready to serve. Reheat on the stove until warmed through and serve hot.
Frequently Asked Questions
Definitely, just be sure to drain and rinse them, then let them simmer with the chili for a bit before serving so they heat up and the flavors meld.
Yes – just be sure to brown the ground beef separately before adding the other ingredients and cooking for the suggested cook times per the slow cooker or Instant Pot.
Cornstarch mixed with some water, or all-purpose mixed with some water, or mashed beans would help to thicken the chili slightly. However, it won’t give the chili that same corn flavor.
Absolutely, this chili is great for future meals. Allow it to cool, then transfer to an airtight container in the freezer where it’ll keep for up to 3 months. Thaw in the fridge overnight before reheating on the stove top and serving again.
More Soups and Stews Recipes
- Chicken Enchilada Soup
- Slow Cooker Cheeseburger Soup
- One Pot Lasagna Soup
- Creamy Chicken Noodle Soup
No Bean Chili
Ingredients
- 2 pounds lean ground beef 93/7
- 1 green bell pepper finely chopped
- 1 large white or yellow onion finely chopped
- 4 tablespoons minced garlic
- 2 15-ounce cans fire-roasted diced tomatoes (30 ounces total)
- 1 6-ounce can tomato paste
- 2 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1½ teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1½ teaspoons salt or to taste
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar optional, helps balance the acidity
- ¼ teaspoon cayenne pepper optional, for extra heat
Instructions
- Heat a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
- Add the ground beef, chopped onion, and green bell pepper. Cook for 8–10 minutes, breaking the beef into crumbles as it cooks, until the meat is browned and the vegetables have softened. Drain any excess grease if needed.
- Stir in the minced garlic, chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, black pepper, and cayenne (if using). Cook for 30–60 seconds, stirring constantly, until the spices become fragrant.
- Add the fire-roasted diced tomatoes, tomato paste, beef broth, Worcestershire sauce, and brown sugar (if using). Stir until the tomato paste is completely incorporated.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 35–45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together.
- Taste and adjust the seasoning with additional salt, pepper, or chili powder if desired.
- Ladle into bowls and serve with your favorite toppings.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth to loosen and adjust the consistency as needed.
- Store leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat as instructed above.
- Prep and cook this chili up to a few days in advance, cool, then store in the fridge until you’re ready to serve. Reheat on the stove until warmed through and serve hot.
