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:

Swap the beef for ground lamb and stir in a handful of chopped fresh mint or parsley at the end. Serve with lemon yogurt instead of sour cream.

Summer:

Roast and chop fresh tomatoes and sweet corn to replace canned tomatoes. Add fresh chilies like jalapeño or serrano for brightness.

Fall:

Fold in roasted diced butternut squash or pumpkin for a touch of natural sweetness. A pinch of cinnamon or clove plays well here.

Winter:

Use smoked meats like bacon or short ribs to deepen the flavor. Serve it over creamy polenta for a rich, warming bowl.

Serving Suggestions

• Classic Bowl: Ladle into deep bowls, topped with shredded cheddar, sour cream, green onions, and sliced jalapeños. Add skillet cornbread to the side.
• Chili Dogs: Spoon generously over grilled hot dogs on toasted buns, topped with raw onions and mustard.
• Chili Mac: Stir leftover chili into cooked elbow macaroni (54 Elbow Macaroni Recipes) for a fast, crowd-pleasing dinner.
• Stuffed Potatoes: Load baked potatoes with hot chili and sharp cheese for a full meal.
• Burrito Bowl: Serve over rice with avocado, salsa, and lime wedges.

Tips & Tricks

• Layer Your Flavor: Toasting the spices and tomato paste is essential; don’t skip it. It builds complexity that you can’t fake later.
• Adjust Heat Safely: Always start with less cayenne. You can add heat, but you can’t take it out.
• Simmer Time = Flavor Time: The longer it simmers (even 90 minutes if you can spare it), the better. Stir occasionally and watch the thickness.
• Vinegar at the End: Don’t underestimate the splash of apple cider vinegar (Benefits of Apple Cider Vinegar). It brightens and sharpens the whole dish.
• Batch and Freeze: Double the recipe and freeze half. The flavor improves over time, making this a great make-ahead meal.

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.