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.
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. ❤️
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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.
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!
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
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).
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.
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.
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 no-bean 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.
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Recipe Card
Easy No-Bean Chili
Ingredients
Seasoning mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ⅛ teaspoon cayenne pepper
- 3 ounces tomato paste
- 2 tablespoons fresh garlic - minced
Chili:
- 2 tablespoons olive oil
- 1 onion - chopped; 6 ounces
- 1 pound 93% lean ground beef
- 1 ½ teaspoons Diamond Crystal kosher salt - divided; if using any other salt, use half this amount
- 1 cup beef stock
- 15 ounces diced tomatoes - no salt added, undrained
- 1 bay leaf
- ¼ teaspoon black pepper
Instructions
- In a small bowl, use a fork to mix the cumin, paprika, oregano, chili powder, cayenne, tomato paste, and fresh garlic, creating a thick paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat for about 3 minutes. Add the onion, beef, and ½ teaspoon of kosher salt. Cook, stirring to break up the meat, for about 7 minutes, or until the onions are soft and the meat is browned.
- Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and onions, for one more minute.
- Add the beef stock, tomatoes, bay leaf, the remaining salt, and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.
- Reduce the heat to medium-low and simmer the chili uncovered for 20 minutes, stirring occasionally.
- Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole. Serve immediately.
Video
Notes
- Optional garnishes are not included in the nutrition info.
- You can use ground pork, turkey, or chicken instead of beef. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
- Use a teaspoon of garlic powder if you don't have fresh garlic.
- 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Brittany
This is my go-to chilli recipe. I go a little light on the chilli powder because I’m a wimp for spice- but this chilli is a big win every time!
Vered DeLeeuw
How wonderful, Brittany! Thank you!
Jenny
I used way too much minced garlic and way too much cumin on accident but this recipe was great it was really good very tasty and it will definitely keep the vampires away but I will definitely try this recipe again
Vered DeLeeuw
Haha glad you liked it, Jenny!