No Beans Chili: A Hearty, Bold, and Satisfying Classic

Chili is a dish that sparks strong opinions—especially when it comes to the inclusion of beans. For those who love their chili bold, meaty, and without a single bean in sight, this No Beans Chili is a game-changer. Packed with robust flavors from chili powder, cumin, smoked paprika, and fire-roasted tomatoes, this recipe delivers a rich and hearty bowl of comfort food that will warm you from the inside out.

This no-beans version leans into the savory depth of ground beef, onions, garlic, and spices, simmered slowly to develop a deep, satisfying flavor. Whether you’re preparing a weeknight dinner, feeding a crowd on game day, or meal prepping for the week ahead, this chili has you covered. You won’t miss the beans—promise.

Versatile and easy to make, this dish also invites personal customization, from the heat level to the garnishes. It’s a one-pot meal that tastes even better the next day, making it ideal for leftovers or freezing for later. In short, No Beans Chili is a staple recipe every chili lover should have in their arsenal.

Why You’ll Love This Recipe

1. Rich and Meaty – The generous amount of ground beef makes this chili deeply satisfying and protein-packed.
2. Bean-Free – Perfect for low-carb or keto diets, or for anyone who just prefers chili without beans.
3. Easy One-Pot Meal – Everything comes together in one pot, making cleanup quick and easy.
4. Customizable Heat Level – You control the spice, from mild to extra hot, based on your preferences.
5. Perfect for Meal Prep – Tastes even better the next day and freezes beautifully for future meals.

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
• Diced fire roasted tomatoes
• Low sodium beef broth (or a mix of beer and broth)
• Bay leaf

For Garnish:

• Shredded cheddar cheese
• Jalapeños
• Sour cream
• Chopped cilantro

Variations

• Ground Turkey or Chicken – Swap the beef for a leaner protein.
• Add Extra Veggies – Diced zucchini, corn, or mushrooms can add texture and nutrients.
• Make it Spicier – Add chipotle peppers in adobo or increase the chili powder.
• Low-Sodium – Use low-sodium broth and check canned tomato labels to reduce salt.
• Smoky Twist – Add a touch of liquid smoke or more smoked paprika.

How to Make the Recipe

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.

Step 2: Brown the Meat

Add ground beef to the pot, breaking it up with a spoon. Season with salt and pepper. Cook until the meat is browned and no longer pink.

Step 3: Add Garlic and Spices

Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 1-2 minutes until fragrant.

Step 4: Stir in Tomato Paste

Add the tomato paste and stir well to coat the meat and vegetables evenly.

Step 5: Add Liquids

Pour in the fire-roasted tomatoes (with juices) and beef broth (or beer + broth combo). Add the bay leaf.

Step 6: Simmer

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-45 minutes, stirring occasionally, until thickened.

Step 7: Serve and Garnish

Remove the bay leaf and taste for seasoning. Ladle into bowls and garnish with shredded cheese, jalapeños, sour cream, and cilantro.

Tips for Making the Recipe

• Use high-quality ground beef for richer flavor.
• Sauté the tomato paste for extra depth—this step helps caramelize its natural sugars.
• Let it simmer long enough to concentrate the flavors.
• Don’t skip the garnishes—they add texture and contrast.
• For an even thicker chili, let it simmer uncovered longer or mash some of the tomatoes.

How to Serve

• Serve in bowls with crusty bread or cornbread.
• Spoon over baked potatoes or rice.
• Use as a topping for nachos or hot dogs.
• Stuff into tortillas for chili burritos.

Make Ahead and Storage

Storing Leftovers

Let chili cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezing

Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions until hot.

FAQs

1. Can I make this chili in a slow cooker?

Yes! Brown the beef and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

2. Is this chili keto-friendly?

Absolutely—since it’s bean-free and low in carbs, it’s ideal for keto diets.

3. Can I make this chili vegetarian?

Yes, substitute the meat with a plant-based ground and use vegetable broth.

4. What’s the best cut of beef for chili if I don’t want ground meat?

Use chuck roast cut into small cubes for a chunkier texture.

5. How can I thicken the chili?

Simmer longer uncovered, or mash some of the tomatoes or veggies.

6. Can I make it ahead of time?

Yes, it tastes even better the next day after the flavors meld.

7. Is it spicy?

It has a mild to moderate heat level, but you can adjust the spice to your liking.

8. Can I add beans if I want?

Yes—add black beans or kidney beans if you prefer a more traditional version.

9. What’s the best beer to use?

A dark lager or amber ale adds great depth to the flavor.

10. Can I double the recipe?

Absolutely—this recipe scales up easily for feeding a crowd or meal prepping.

Conclusion

This No Beans Chili is the ultimate comfort food for meat lovers and bean-averse chili purists alike. With its deep, smoky flavor and hearty texture, it’s a dish that satisfies on every level. Whether you’re cooking for a weeknight dinner or a weekend gathering, this recipe delivers every time. Customize it, top it with your favorite garnishes, and enjoy a chili experience that’s rich, bold, and unforgettable.

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