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
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
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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.
Aimee
This was delicious. I kept everything exactly the same, except I used turkey. Is there anyway you could please send me the nutrition information with the turkey instead of beef? I’m trying to log it into my app.
Vered DeLeeuw
Hi Aimee,
Glad you liked it! I received your email and sent you the nutrition info you requested.
Cyndy
Hello. Plan to make this chili the day before and serve next evening after returning home from Christmas Eve service. Suggestions on reheating in slow cooker...time and temp. Thank you. .
Vered DeLeeuw
Hi Cyndy,
According to the USDA, reheating leftovers in a slow cooker is not recommended. Cooked food can be brought to steaming on the stove or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.
Cyndy Weber
Thank you for the info. Will just transfer to heated slow cooker as you mentioned. Merry Christmas.
Vered DeLeeuw
Merry Christmas, Cyndy!
Laura
Great recipe as is except for the oregano. If you're not a fan of oregano, omit or cut way back. The 1 teaspoon of oregano was overpowering. Without it, the recipe is great, IMO.
Vered DeLeeuw
Thanks for the feedback, Laura!
Melissa
I saw that this recipe only made 4 servings so I doubled all the spices, the onion, garlic, diced tomatoes and paste. I used beef bone broth and ground venison. I added a red bell pepper. Yes - I changed the recipe quite a bit but the base recipe helped me make a fantastic chili. It was still very meaty even though I did not increase the amount of meat. Everyone loved it. Thank you!
Vered DeLeeuw
Wonderful! Interesting that you were able to stretch this chili while keeping it meaty. Thank you for the detailed comment, Melissa!
Beth
I doubled the recipe, used 85% beef. I added an extra large diced red bell pepper to the onions, cooked them both down for a while longer before adding the beef. I also used fire roasted diced tomatoes with garlic. Threw some seeded, sliced jalapeño on top to serve along with scallion, shredded cheese and sour cream. THE BEST chili I've ever made!
Vered DeLeeuw
I'm so glad you enjoyed this chili, Beth! I love your additions. Thank you for taking the time to write a detailed comment.
Irish
My hubby is born and bred Texan, and I am a Yankee. I screw up most recipes, especially ones his Texas taste buds are expecting. We both agree this is the best chili I have ever made, so I’ve written it down, promised to write you, and look forward to more! Thank you so much! = ) irish
Vered DeLeeuw
You're very welcome, Irish! Thank you so much for taking the time to write a comment. ❤️
Breanna
Fantastic recipe! My family and I loved it. I used Mexican oregano, which is what I usually use in my cooking, it was really good but I think I’ll try Mediterranean oregano next time I make this for a sweeter taste.
Vered DeLeeuw
I'm so glad you and your family enjoyed this recipe, Breanna!
You made an interesting observation about oregano. Mediterranean oregano is milder - that's what I typically use.
Ken Woodward
Great Recipe! I think I might cut back a little on the tomato paste next time. Other than that, it was fantastic. Wife is on a diet that does not allow beans, so this worked great.
Vered DeLeeuw
Glad you liked it, Ken! Thank you for the feedback.
Evelyn Gray
This was lovely. Didn't have beef stock so used vegetable broth. Turned out great!
Vered DeLeeuw
I'm so glad you liked this chili, Evelyn!
Susan
Never made chili without beans. My father in law says it’s not chili if it has beans. So I made him a batch of this. It was delicious! I’m a new fan! Thanks for sharing!
Vered DeLeeuw
Glad you liked it, Susan! 🙂
Robin
I never had chili without beans before so wasn't sure how I'd feel about it, but this was really good! I used ground turkey. Doubled the smoked paprika.
Vered DeLeeuw
Glad you liked it, Robin! Thank you for leaving a comment.
Vicki Blair
Saved this recipe. We eat low carb. I can’t figure out how this would have 16 carbs though.
Vered DeLeeuw
Hi Vicki,
The carbs come from the tomato paste, diced tomatoes, and onion. Still lower in carbs than chili with beans, but not super low-carb.
Matt
Sounds fantastic! Planning to make it this weekend... is there any separate process for a crock pot method?
Vered DeLeeuw
I only tested this recipe on the stovetop, but this article has some good tips for converting a stovetop recipe to a slow cooker:
https://www.tasteofhome.com/article/how-to-convert-just-about-any-recipe-into-a-slow-cooker-one/