Easy No Bean Chili

Name: Easy No Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 tablespoons chili powder; 1/8 teaspoon cayenne pepper; 3 ounces tomato paste; 2 tablespoons fresh garlic (minced); 2 tablespoons olive oil; 1 onion (chopped; 6 ounces); 1 pound 93% lean ground beef; 1 1/2 teaspoons Diamond Crystal kosher salt (divided; see notes below); 1 cup beef stock; 15 ounces diced tomatoes (no salt added, undrained); 1 bay leaf; 1/4 teaspoon black pepper

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This wonderfully chunky no bean chili is ready in just 30 minutes, and it's as flavorful as if you've cooked it for hours! Topped with cheddar cheese and sour cream, it's a filling, hearty meal. The leftovers are excellent, too. In fact, this chili gets better as it rests in the fridge.

No bean chili is topped with a dollop of sour cream.

This chili is a classic comfort food. It's delicious, hearty, and filling. The best part: this recipe is quick and easy. It's ready in just 30 minutes! My late father-in-law's chili inspired this recipe. His chili contained beans and was delicious. My beanless version is excellent, too, and I think about him whenever I make it.

Ingredients

Here's an overview of the ingredients needed to make this recipe. Scroll down to the recipe card for exact measurements.

Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic.
Olive oil: I love cooking with this delicious oil. It adds so much flavor to recipes!
Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained.
Ground beef: I normally use extra-lean ground beef (93% lean and 7% fat) in this recipe. It's fine to use lean ground beef (85/15).
Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper.
Beef stock: Store-bought is fine.
Dried bay leaf: Adds an extra layer of flavor, but not mandatory.

Variations

You can use ground pork, turkey, or chicken instead of beef. If using ground poultry, make sure to use dark meat. It's juicier and more flavorful than white meat.
If you don't have fresh garlic, use a teaspoon of garlic powder instead.
It's fine to use regular paprika instead of smoked paprika. You can also replace the dried oregano with dried thyme.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Mix the ingredients for the seasoning paste:

Cook the onion and beef in olive oil with kosher salt. Add the seasoning paste and mix it in.

The seasoning mix was added to the beef.

Add the beef stock, tomatoes, bay leaf, more salt, and black pepper. Simmer the chili, uncovered, for about 20 minutes until it thickens and the flavors meld. Stir it occasionally.

Serve with your favorite toppings!

No-bean chili in a white saucepan surrounded by serving bowls and toppings.

Expert Tip

Theoretically, chili is supposed to be cooked lovingly for at least an hour over low heat. But I'm too impatient for that. So this recipe is ready in 30 minutes - and it's intensely flavorful and absolutely delicious.

If anything, the meat is juicier because of the shorter cooking time. So don't worry about the short cooking time - it absolutely works.

Recipe FAQs

Is chili made with or without beans?

There seem to be different opinions on what "real chili" is and whether it includes beans. I like both versions, but no bean chili is obviously the better choice for anyone who prefers to avoid beans (such as anyone on a low-carb or paleo diet).

What is chili without beans called?

It's often referred to as "Texas chili" since, in Texas, chili is usually prepared without beans. It's also made without tomatoes. "Chili con Carne" translates to "chili peppers with meat," so that's what the Texas-style recipes focus on.

What can replace beans in chili?

There's no need to replace them. Simply increase the amount of meat you use. But if you must, chopped portobello mushrooms are a good option.

How long should I cook chili?

Many classic recipes instruct you to simmer it for at least an hour. However, I have found that 20 minutes is enough to thicken the chili and meld the flavors.

Serving Suggestions

I usually serve this chili with any of the following on the side:

It's also excellent as a topping for microwave spaghetti squash or cauliflower rice.

Good toppings for chili, shown in the photo above, include jalapenos, scallions, shredded cheddar, and sour cream.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them covered in the microwave. Like all chilis and stews, the leftovers improve as the chili thickens and the flavors have a chance to meld.