Hearty No Beans Chili

When you’re craving a bold, meaty chili without the distraction of beans, this No Beans Chili hits all the right notes. Packed with tender ground beef, aromatic spices, and a rich tomato base, it’s a satisfying and flavorful dish that focuses solely on the hearty ingredients chili purists love. Whether you’re hosting a game day gathering, preparing for a week of cozy dinners, or just looking for a comforting one-pot meal, this chili brings heat, depth, and simplicity to the table.

This recipe is inspired by Texas-style chili, where beans are traditionally omitted in favor of pure meat and spice. The addition of green pepper, jalapeño, garlic, and a blend of warming spices ensures every bite is flavorful and aromatic. Tomato paste and cornmeal help create a thick, robust base, while beef stock rounds it out with savory depth. It’s easy to make, scales up well for large groups, and the leftovers taste even better the next day. With a wide array of toppings to customize each bowl, this chili will quickly become a go-to comfort food in your household.

Why You’ll Love This Recipe

1. Bean-Free and Bold – Perfect for those who prefer a meat-forward chili without legumes.
2. Rich, Layered Flavor – A deep spice blend and beefy tomato base offer robust taste in every bite.
3. One-Pot Meal – Easy cleanup and minimal fuss, ideal for busy weeknights.
4. Great for Gatherings – Feeds a crowd and is easy to serve with a toppings bar.
5. Versatile Toppings – Everyone can customize their bowl to their liking.

Ingredients

For the chili:

• Olive oil
• Lean ground beef
• White onion
• Green pepper
• Jalapeño
• Garlic
• Cumin
• Paprika
• Mild chili powder
• Kosher salt
• Freshly ground black pepper
• Tomato paste
• Cornmeal
• Chunky tomato puree or diced tomatoes
• Beef stock

For the toppings:

• Sliced scallions
• Sour cream
• Grated cheddar cheese
• Tortilla chips
• Diced avocado
• Diced onion

Variations

• Spicier Version: Add extra jalapeños or a pinch of cayenne pepper.
• Smoky Twist: Use smoked paprika or chipotle peppers for a deep smoky flavor.
• Ground Turkey or Chicken: Substitute ground beef for a lighter alternative.
• Veggie Additions: Add diced zucchini, mushrooms, or corn for extra texture.
• Beer Base: Replace half of the beef stock with your favorite beer for a unique flavor.

How to Make the Recipe

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion, green pepper, jalapeño, and garlic. Sauté until softened and fragrant.

Step 2: Brown the Meat

Add the ground beef to the pot and cook until fully browned, breaking it apart with a spoon as it cooks.

Step 3: Add the Spices

Stir in cumin, paprika, chili powder, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.

Step 4: Mix in Tomato Paste and Cornmeal

Add tomato paste and cornmeal. Stir well to combine, cooking for another 1–2 minutes to deepen the flavors.

Step 5: Pour in Tomatoes and Stock

Add the chunky tomato puree (or diced tomatoes) and beef stock. Stir everything together and bring to a simmer.

Step 6: Simmer the Chili

Reduce the heat and let the chili simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.

Step 7: Adjust Seasoning

Taste and adjust the seasoning if needed before serving.

Tips for Making the Recipe

• Use freshly ground beef for the best texture and flavor.
• Let the chili simmer uncovered to allow it to thicken naturally.
• Stir occasionally to prevent burning on the bottom of the pot.
• Chili tastes even better the next day—make it ahead for deeper flavor.
• Adjust spice level to your taste by modifying the chili powder and jalapeño.

How to Serve

Serve hot in bowls with a variety of toppings like sour cream, cheese, scallions, or avocado. Pair it with cornbread, tortilla chips, or over a bed of rice. This chili is also fantastic served in bread bowls or over baked potatoes for a hearty twist.

Make Ahead and Storage

Storing Leftovers

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

Freezing

Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stove over medium heat or in the microwave, adding a splash of broth or water if it’s too thick.

FAQs

1. Can I make this chili ahead of time?

Yes! It tastes even better after sitting overnight as the flavors deepen.

2. Can I use ground turkey or chicken instead of beef?

Absolutely. Just be sure to adjust seasoning as poultry can be milder.

3. Why add cornmeal to chili?

Cornmeal helps thicken the chili and adds a subtle earthy flavor.

4. Is this chili spicy?

It has a mild heat. Add more jalapeño or chili powder for extra kick.

5. Can I add beans if I want to?

Sure, while it’s a no-beans recipe, you can add kidney or black beans if preferred.

6. What kind of tomatoes should I use?

Chunky tomato puree is ideal, but diced tomatoes work great too.

7. Can I use fresh tomatoes instead of canned?

Yes, just cook them down longer for the same consistency.

8. How do I thicken chili without cornmeal?

Let it simmer longer uncovered, or add a slurry of flour and water.

9. What toppings go best with this chili?

Sour cream, cheese, scallions, avocado, and tortilla chips are all fantastic.

10. Is this chili gluten-free?

Yes, if your stock and seasonings are gluten-free, this dish is naturally gluten-free.

Conclusion

This No Beans Chili is a bold, beefy, and flavor-packed take on a classic comfort food. It’s rich, hearty, and easy to make, with just the right amount of spice and depth. Whether you’re looking to serve a crowd or meal prep for the week, this chili delivers satisfying results every time—no beans required. Customize it with your favorite toppings, pair it with cornbread or chips, and enjoy a warm, comforting meal that everyone will love.

Print