No-Bean Chili is loaded with ground beef, tomatoes, and green chilis, a family favorite on a cold day. You'll love all the deep flavors in this meaty chili recipe.
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Chili without beans is otherwise known as a Texas chili or chili con carne, more like a spicy stew without the beans. This chili is loaded with so much flavor, you'll never even miss the beans. Served with all your favorite toppings and with a side of my Sweet Honey Cornbread or simply saltine crackers.
Chili is always better the next day. The flavors have all that time to mesh together. I usually have some of this in the freezer for those Summer nights when we crave a chili dog. I do have a couple of other chili recipes that have beans, Roasted Poblano pepper Beef Chili, and my Steak Chili Recipe.
Why this recipe works
This is the best chili it's loaded with ground beef, onions, tomatoes, peppers, and lots of yummy spices. Since the beans are left out it's perfect for topping hot dogs, baked potatoes, or even chili cheese fries. This chili without beans recipe is so easy to prepare and be made in advance and is perfect for the freezer!
Ingredients For No-Bean Chili
Ground Beef: I recommend 80/20, but if you want a lean ground beef you can use that. Ground turkey can also be used.
Onion: I prefer to use a sweet onion.
Cocoa: Make sure it's unsweetened.
Flavorful spices: chili powder, cumin, oregano
Canned tomatoes: do not drain
Beef broth: Low sodium to help control the sodium level.
How to make No Bean Chili
Step 1: Heat a large pot or Dutch oven on medium heat and add in the ground beef, onions, salt, and pepper.
Step 2: Next add in the chili seasonings and tomato paste.
Step 3: Followed by the beef stock, tomatoes, green chiles, and bay leaf.
Step 4: Simmer stirring occasionally, then add in cilantro and serve!
Make this chili in advance it's always better after a day or two and the flavors blend.
The chili needs to simmer for at least an hour but you can leave it longer if needed.
Heat level Add a pinch or two of red pepper flakes to turn up the heat.
Absolutely, just brown the ground beef add all the ingredients into the crockpot, and cook on low for 6-8 hours or high for 3-4 hours.
Store this easy no bean chili in an airtight container for up to 3-4 days in the refrigerator. Or freeze for up to 3 months.
I like to use my 5qt Cast Iron Pot for this no-bean chili and it's done in an hour. Although the longer you simmer chili the better it gets. It will thicken up more and the flavors will become richer.
Shredded cheddar cheese
Fritos or tortilla chips
I like to use ground beef that's 80/20 because I feel it has the best flavor. You can definitely use a 90/10 for a lean ground beef option. Or swap out the beef altogether and use ground chicken or ground turkey.
- 2 pounds ground beef
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion chopped
- 8 cloves of garlic minced
- 1 6- oz can tomato paste
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 tablespoon unsweetened cocoa powder
- 5 cups beef broth, low sodium
- 2-15 oz can tomato sauce
- 1-15 oz can diced tomatoes with liquid
- 1-7 oz can green chilis
- 2 tablespoons worcestershire sauce
- 1 large bay leaf
- 1/4 cup chopped cilantro
- Heat a large pot on medium-high heat and add ground beef, onions, salt, and pepper. Cook until browned, add in garlic and cook another 30 seconds. Drain fat from the beef.
- Add in tomato paste, chili powder, cumin, oregano, and cocoa powder, and mix in with the ground beef for about 1 minute.
- Add in beef broth, tomato sauce, diced tomatoes (with liquid) chilis, Worcestershire sauce, and bay leaf. Bring to a boil then reduce heat to low, and simmer for 1 hour.
- Remove bay leaf and mix in cilantro.
- Serve with your favorite toppings.