Name: No Beans Chili: A Hearty and Flavorful Meat-Lover’s Dream
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 lbs ground beef (or 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 tbsp chili powder; 2 tsp ground cumin; 2 tsp dried oregano; 1 tsp smoked paprika; 1 (6 oz) can tomato paste; 1 (28 oz) can diced fire-roasted tomatoes, undrained; 2 cups low sodium beef broth (or 1 cup beer + 1 cup broth); 1 bay leaf; Shredded cheddar cheese; Seeded, thinly sliced jalapeños; Sour cream; Chopped fresh cilantro

Jump to Recipe

Chili is a timeless comfort food, loved for its bold flavors, warmth, and versatility. While many traditional chili recipes include beans, this no-beans version is all about the meat and spices. Whether you’re following a low-carb or keto diet, or simply prefer your chili without legumes, this recipe delivers deep, smoky flavor with a satisfying, meaty texture. The absence of beans lets the seasonings shine and gives the chili a thick, stew-like consistency that’s perfect for chilly nights, game day feasts, or hearty family dinners.

This no-beans chili is built around ground beef, sautéed aromatics, and a perfectly balanced spice mix that brings warmth without overpowering heat. Tomato paste and fire-roasted tomatoes provide a rich base, while beef broth (or a beer and broth combo) deepens the savory undertones. It’s a great recipe to prepare ahead of time, as the flavors only improve with rest. Whether served in a bowl with toppings or used to stuff baked potatoes or nachos, this chili is an incredibly satisfying dish that’s sure to please. Let’s dive into why this recipe deserves a spot in your regular rotation.

Why You’ll Love This Recipe

Meat-Focused Flavor: Perfect for those who prefer chili with a rich, meaty taste without the distraction of beans.
Keto and Low-Carb Friendly: Ideal for anyone following a low-carb diet or avoiding legumes.
Deep, Smoky Complexity: Spices like smoked paprika and fire-roasted tomatoes provide a robust, smoky profile.
Flexible Ingredients: You can easily swap proteins or liquids depending on what’s on hand.
Great for Meal Prep: Tastes even better the next day, and stores and freezes exceptionally well.

Ingredients

For the Chili:

Olive oil
Ground beef or ground turkey
Salt and freshly ground black pepper
Yellow onion
Green bell pepper
Garlic
Chili powder
Ground cumin
Dried oregano
Smoked paprika
Tomato paste
Fire roasted diced tomatoes
Beef broth or a combination of beer and broth
Bay leaf

For Garnish:

Shredded cheddar cheese
Jalapeños
Sour cream
Chopped cilantro

Variations

Turkey or Chicken Chili: Swap out the beef for ground turkey or chicken for a leaner version.
Extra Veggie Boost: Add chopped zucchini, mushrooms, or corn for more texture and nutrition.
Spicier Version: Include chipotle peppers in adobo sauce or a diced jalapeño while cooking.
Texas-Style: Use chunks of chuck roast instead of ground meat for a more traditional Texan feel.
Paleo-Friendly: Use bone broth instead of beer and ensure all ingredients are whole-food compliant.

How to Make the Recipe

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and green bell pepper, sautéing until softened, about 5–7 minutes. Stir in the minced garlic and cook for another minute.

Step 2: Brown the Meat

Add the ground beef (or turkey), breaking it up with a spoon. Season with salt and pepper. Cook until browned and no longer pink.

Step 3: Add Spices and Tomato Paste

Sprinkle in chili powder, cumin, oregano, and smoked paprika. Stir well to coat the meat evenly. Add tomato paste and cook for 2–3 minutes to develop depth of flavor.

Step 4: Pour in Liquids and Simmer

Stir in the fire-roasted tomatoes (with juices), beef broth (or beer and broth combo), and add the bay leaf. Bring the chili to a boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally.

Step 5: Adjust and Serve

Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot with your favorite garnishes.

Tips for Making the Recipe

Use high-quality spices for the richest, most complex flavor.
Sear the tomato paste for a few minutes—it caramelizes and deepens the flavor.
Simmer uncovered to allow the chili to thicken naturally.
Make it in advance if possible—flavors improve with time.
Don’t skip the garnish: toppings add contrast and texture.

How to Serve

Classic Bowl: Serve hot in a bowl topped with cheese, jalapeños, sour cream, and cilantro.
Over Rice or Cauliflower Rice: Great for stretching the meal or keeping it low-carb.
Stuffed Potatoes: Spoon chili over baked potatoes or sweet potatoes.
On Nachos or Fries: Turn it into a loaded snack or appetizer.
Chili Dogs: Top grilled hot dogs with this thick, bean-free chili.

Make Ahead and Storage

Storing Leftovers

Store cooled chili in an airtight container in the refrigerator for up to 5 days.

Freezing

Chili freezes very well. Portion into freezer-safe bags or containers and freeze for up to 3 months.

Reheating

Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions.

FAQs

1. Can I make this in a slow cooker?

Yes. After browning the meat and sautéing the aromatics, transfer everything to the slow cooker and cook on low for 6–8 hours.

2. What can I use instead of beef?

Ground turkey, chicken, or even plant-based crumbles if you want a vegetarian version.

3. Is this chili spicy?

It has a mild to moderate heat. Adjust the chili powder or add fresh chilies if you want it spicier.

4. Can I use fresh tomatoes instead of canned?

Yes, but roast them beforehand for a richer flavor.

5. How do I thicken the chili?

Simmer it uncovered, or add a small spoon of cornmeal or masa harina if needed.

6. Can I make it dairy-free?

Absolutely. Just skip the cheese and sour cream garnishes or use dairy-free alternatives.

7. Is this gluten-free?

Yes, as long as you use gluten-free beef broth or skip the beer.

8. Can I double the recipe?

Yes, just use a larger pot and increase ingredients proportionally.

9. What’s the best beer to use?

A medium-bodied beer like amber ale or lager works well.

10. Do I need to drain the meat?

If your beef is very fatty, drain excess grease before adding spices.

Conclusion

This no-beans chili is a robust, meat-packed dish that satisfies cravings for comfort food without sacrificing health goals or dietary needs. It’s flavorful, versatile, and easy to adapt to different preferences or occasions. Whether you’re serving it at a party, enjoying a cozy dinner, or prepping meals for the week, this chili delivers every time. Make a big batch—you’ll be glad to have leftovers!