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beanless chili

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.