Chili Recipe with No Beans | A Hearty and Flavorful Classic

Easy Chili Recipe with No Beans | Perfect for Meat Lovers

This chili is for when you want big flavor without fillers. It’s meat-forward, heavily spiced, and slow-simmered until the sauce clings to your spoon. No beans here, just good ingredients and patient cooking. Serve it as-is, or over steamed white rice or cast-iron skillet cornbread.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 380

Ingredients Method Video Notes

Ingredients

  

• 2 TBSP neutral oil canola or avocado works best
• 2 lbs ground beef 80/20 for optimal flavor and texture.
• 1 large yellow onion finely diced
• 4 garlic cloves minced
• 2 tbsp tomato paste
• 1 ½ Tbsp chili powder
• 1 tbsp smoked paprika
• 1 TSP ground cumin
• ½ tsp dried oregano
• ¼ tsp cayenne pepper adjust to heat tolerance
• 1 ½ tsp Kosher salt plus more to taste
• ½ tsp ground black pepper
• 1 ½ cups beef broth use low-sodium for more control
• 1 15 oz can crushed tomatoes
• 1 tsp apple cider vinegar

Method

 

Brown the Beef

1. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and cook it, breaking it up with a wooden spoon. Let it sit undisturbed at times to get the real browning. This is where your flavor starts.

Sweat the Aromatics

1. Once the beef is browned and the moisture has mostly cooked off (about 8–10 minutes), add the chopped onion and a pinch of salt. Cook until translucent and golden at the edges, 5–7 minutes. Stir in the garlic and cook for 1 minute more.

Toast the Spices

1. Stir in the tomato paste and let it darken slightly, about 2 minutes. Then mix in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper. Toast everything together for 1 minute to wake up the spices. This step deepens the flavor dramatically.

Simmer

1. Pour in the crushed tomatoes and beef broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits (called fonds loaded with flavor). Bring to a simmer, then lower the heat to maintain gentle bubbles. Cover loosely and cook for 45-60 minutes, stirring occasionally.

Finish and Adjust

1. Uncover and stir in apple cider vinegar; a splash of acid balances the richness. Taste and adjust for salt, heat, or thickness. Simmer uncovered longer if you want it thicker.

Video

Notes

• Ground Beef: 80/20 is ideal. If using lean beef or ground turkey, increase the oil slightly and boost the tomato paste to compensate for flavor.
• Storage: Keep in the fridge for up to 5 days in an airtight glass container. Freezes well for up to 3 months.
• Cookware Tip: A good enameled Dutch oven holds heat evenly and makes all the difference for chili.

Seasonal Variations

Spring Chili Ideas:

Brighten it up with fresh herbs like chopped cilantro or mint. Use lean ground lamb and finish with lemon juice instead of vinegar for a lighter take. A fresh, herbal version of this chili fits well into seasonal chili recipe ideas for spring dinners.

Summer Chili with Fresh Vegetables:

Replace canned tomatoes with fire-roasted summer tomatoes and fold in sweet corn cut fresh off the cob. Top with avocado and lime crema. It’s one of the best warm-weather chili variations that still packs heat.

Easy Fall Chili Variations:

Add roasted butternut squash or sweet potatoes for natural sweetness. Spice with cinnamon or cocoa powder for a deeper, mole-style flavor. Great for anyone searching for easy fall chili recipes without beans.

Winter Chili Comfort:

Use a chuck roast instead of ground beef and simmer low and slow for a rich, stew-like result. Serve it with buttery cornbread for winter chili dinners.

Serving Suggestions

Classic Bowl Setup: Serve in a deep bowl with the best chili toppings: shredded cheddar, sliced green onions, sour cream, and crushed tortilla chips. Add pickled jalapeños for acidity and a crunchy texture.

Chili Stuffed Sweet Potatoes: A go-to for healthy ways to serve chili without beans. Split and roast sweet potatoes, then pile on chili and a dollop of Greek yogurt.

Over Rice or Polenta: Use it as a sauce over steamed white rice or creamy polenta for a filling, cozy meal. A smart move for families looking for hearty chili dinner ideas.

Chili Cheese Fries or Nachos: Great for game day or casual parties. Just add chili over crisp oven fries or tortilla chips and top with melty cheese. Searchers looking for fun ways to serve chili at parties love this one.

Tips & Tricks

Brown Meat Well: Browning isn’t just about color; it builds a flavor base. For anyone wondering how to deepen chili flavor, this is step one.

Don’t Skip Spice Toasting: Heating spices before adding liquids brings out the complexity. If you’re searching for the best spices for homemade chili, this is your move.

Balance With Acid: A splash of vinegar or a squeeze of lime at the end sharpens the whole dish. This trick shows up in every guide on how to finish chili like a pro.

How to Thicken Chili Naturally: Simmer uncovered to reduce, or mash a spoonful of the chili against the sides of the pot and stir it back in. No flour or cornstarch is needed.

Make It Ahead: This chili tastes even better the next day. Perfect for meal prep or anyone searching for make-ahead chili for the week.

Nutrition Estimate (Per Serving, Based on 6 Servings)

• Calories: 380
• Protein: 26g
• Fat: 26g
• Carbs: 8g
• Fiber: 2g
• Sugar: 4g

Allergen Note:

Contains onions and garlic (allium). Gluten-free and dairy-free by default. Always double-check broth and tomato labels for added allergens.

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