No Bean Chili Recipe

This Texas Chili No Beans recipe is hearty, thick and jam packed with flavor. Featuring tender crumbles of meat, veggies and tomatoes – without a bean in sight! With just 10 minutes of prep and 10 basic ingredients, this all meat chili recipe is so easy to prepare, can be made in advance and freezes beautifully. This meat lover’s dream is a delicious comforting dinner you and your family will love!

Update: This post was originally published in February 2020. I made edits to the article below to include more information about making Texas chili without beans.

Thick and Flavorful No-Bean Chili

Wonderfully chunky no-bean chili is ready in 30 minutes, and it’s as flavorful as if you’ve cooked it for hours! Keto/ low carb option included.

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 312 kcal, Carbohydrate 16 g, Protein 27 g, Fat 15 g, Saturated Fat 1 g, Sodium 1038 mg, Fiber 4 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons chili powder
• 1/8 teaspoon cayenne pepper
• 1/2 (6 oz can) tomato paste
• 2 tablespoons minced fresh garlic
• 2 tablespoons olive oil
• 1 onion, (chopped (6 oz))
• 1 lb. 93% lean ground beef
• 1 1/2 teaspoons Diamond Crystal kosher salt (divided)
• 1 cup beef stock
• 1 (15 oz) can diced tomatoes, (no salt added, undrained)
• 1 bay leaf
• 1/4 teaspoon black pepper

Instruction:

1. In a small bowl, with a fork, mix together the seasoning ingredients to create a thick paste.
2. Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 3 minutes. Add the onion, beef and 1/2 teaspoon kosher salt and cook, stirring to break up the meat, about 7 minutes, or until the vegetables are soft and the meat is browned.
3. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and vegetables, one more minute.
4. Add the beef stock, tomatoes, bay leaf, the remaining salt and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.
5. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.
6. Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole.

Easy Texas No Bean Chili

This Texas No Bean Chili is hearty, thick and jam packed with tender crumbles of meat and full of flavor! This meat lover’s dream is the perfect cozy meal your family will love! It’s so easy to prepare, can be made in advance and freezes beautifully!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep: 10min

Total: 65min

Serving Size: 1 serving

Nutrition Facts: calories 223 kcal, Carbohydrate 7 g, Protein 26 g, Fat 10 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 285 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 TBS Olive Oil
• 1 Pound Ground Meat (Beef, Turkey or Sausage) ( – at room temperature & gently patted dry (SEE NOTES))
• Kosher Salt & Ground Black Pepper
• 1 small Yellow Onion ( – small dice (about 1 ½ cups))
• 1 small Bell Pepper ( – small dice (about 1 cup))
• 2 cloves Garlic ( – minced)
• 1 TBS Chili Powder
• 2 tsp EACH: Ground Cumin, Smoked Paprika & Dried Oregano
• 2 TBS Tomato Paste
• 1 Cup Beer OR Beef Broth
• 1 (14 ounce) Can Fire Roasted Diced Tomatoes
• 1 (8 ounce) Can Tomato Sauce
• 1 ½ tsp EACH: Dark Brown Sugar & Worcestershire Sauce
• 1 whole Bay Leaf
• Optional Garnishes: Sliced Scallions, Cilantro or Parsley, Diced Avocado, Diced Red Onion, Shredded Cheese, Sour Cream and/or Sliced Jalapeños,
• Optional for Serving: Tortilla Chips, Lime Wedges

Instruction:

1. Brown beef: In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef and cook, undisturbed for 2-3 minutes, or until edges start to brown. Season with a ½ teaspoon of salt and a ¼ teaspoon of pepper. Use a spatula to flip the beef over and use the back of a wooden spoon to break up the beef into large crumbles. Cook, stirring occasionally, until beef is browned, but not completely cooked through, about 3-4 additional minutes. Use a large slotted spoon to transfer the beef to a plate or bowl. Drain off all but 1 tablespoon of oil from the pan, or if the pan seems dry, add a splash of oil (SEE NOTES).
2. Sauté vegetables: Reduce heat to medium. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, paprika and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
3. Add the liquids: Add in the beer (or broth), using the back of a spoon to scrape of any brown bits stuck on the bottom of the pan. Let cook for 1-2 minutes. Add the diced tomatoes, tomato sauce, sugar, Worcestershire and bay leaf. Add in the beef along with any accumulated juices. Bring to a gentle boil over medium-high heat. Immediately reduce heat to simmer and cover.
4. Simmer: Cook, uncovering to stir a couple times, for 30 minutes. Uncover and cook for 10 minutes, or until chili is thick and saucy. Use tongs to remove bay leaf and discard. Taste and adjust for seasoning with salt and pepper.
5. Serve: Ladle warm chili into individual bowls and garnish with optional toppings. Enjoy!

No Bean Chili (Beanless Chili)

This no bean chili is rich, saucy, and thick! It is easy to make and can be made in a Dutch oven on the stovetop, or in an Instant Pot or slow cooker. This beanless chili is easy, healthy and delicious!

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 581 kcal, Carbohydrate 20 g, Protein 46 g, Fat 35 g, Saturated Fat 13 g, Trans Fat 2 g, Cholesterol 154 mg, Sodium 1097 mg, Fiber 5 g, Sugar 12 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 3 pounds ground beef (or ground turkey)
• 1 sweet onion (chopped)
• ¼ cup chopped poblano pepper (about 1 medium pepper)
• 1 tbsp cumin
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tsp cayenne powder
• salt (to taste)
• ground pepper (to taste)
• 28 ounces fire roasted diced tomatoes (do not drain)
• 28 ounces tomato sauce

Instruction:

1. Finally, ladle into bowls and serve!
2. Finally, ladle into bowls and serve!
3. Finally, ladle into bowls and serve!

Texas No Beans Chili

This thick and hearty No-Beans Chili is deeply flavored thanks to an authentic blend of spices, plenty of tomatoes and a generous portion of ground beef. You’ll love the sizzling Southwest flavor of this meaty, no-beans recipe!

Prep: 10min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 251 kcal, Carbohydrate 13 g, Protein 28 g, Fat 10 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 541 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 2 pounds ground beef, ((you can also use ground turkey))
• Salt and freshly ground black pepper, (to taste)
• 1 yellow onion, (finely diced)
• 1 green bell pepper, (diced)
• 4 cloves garlic, (minced)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 can (6 ounces) tomato paste
• 1 can (28 ounces) diced fire roasted tomatoes, (undrained)
• 2 cups low sodium beef broth, ((you can also use 1 cup beer + 1 cup beef broth))
• 1 bay leaf
• Shredded cheddar cheese
• Seeded and thinly sliced jalapenos
• Sour cream
• Chopped cilantro

Instruction:

1. Heat oil in a Dutch oven set over medium-high heat.
2. Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
3. Once browned, stir in the onions, bell pepper, and garlic.
4. Continue to cook for 4 minutes, or until veggies are softened.
5. Stir in chili powder, cumin, dried oregano, and paprika.
6. Add tomato paste; stir to combine and cook for 3 minutes.
7. Stir in the tomatoes.
8. Stir in the broth, scraping up any browned bits from the bottom of the pot.
9. Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.
10. Remove from heat.
11. Remove bay leaf and taste for salt and pepper; adjust accordingly.
12. Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.
13. Serve.

Homemade Chili Recipe – 20 Minute Chili – No Beans

FAQ

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