No Bean Chili
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.
Servings 8 servings
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
Storage:
- 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.