Okay, let’s dive into crafting a rich, flavorful, and utterly satisfying Ground Beef Chili Without Beans. This recipe has become a legend in my household, especially during those chilly autumn evenings or for a hearty game-day feast. The first time I made this specific version, my family was a bit skeptical – chili without beans? “Isn’t that just… meat sauce?” my son cheekily asked. But one bite in, and the chorus of “Mmmmms” around the table was my answer. The depth of flavor, the perfect balance of spices, and the tender ground beef won everyone over. It’s now a requested favorite, and I’ve tweaked it over time to what I believe is perfection. It’s robust, comforting, and surprisingly versatile. You’re not just making chili; you’re crafting an experience, a bowl of pure, unadulterated comfort that will have everyone asking for seconds (and the recipe!).

The Ultimate Hearty Ground Beef Chili Without Beans

This recipe focuses on building layers of flavor, from searing the beef correctly to blooming the spices and allowing a gentle simmer to meld everything into a cohesive, delicious whole. The absence of beans allows the rich taste of the beef and the complex spice blend to truly shine, resulting in a chili that’s both intensely savory and wonderfully satisfying.

Ingredients: Crafting Your Perfect No-Bean Chili

Here’s what you’ll need to create this masterpiece. Precision in measurement, especially with spices, can make a big difference, but feel free to adjust slightly based on your personal preferences, especially with heat levels.

For the Beef & Aromatics:
- 2 tablespoons olive oil or avocado oil
- 2 pounds ground beef (80/20 or 85/15 recommended for flavor)
- 1 large yellow onion, finely chopped (about 1 ½ cups)
- 2 medium bell peppers (any color combination, e.g., one red, one green), cored, seeded, and chopped (about 2 cups)
- 6-8 cloves garlic, minced (about 2 tablespoons)
- 1-2 jalapeño peppers, finely minced (seeds removed for less heat, optional)
For the Spice Blend (The Heart of the Chili):
- 1/4 cup chili powder (use a good quality, robust blend)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika (sweet or hot, your preference)
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon chipotle powder (optional, for smoky heat)
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon unsweetened cocoa powder (secret ingredient for depth!)
- 1 teaspoon freshly ground black pepper
- 2 teaspoons coarse sea salt (or 1 ½ teaspoons table salt, adjust to taste later)
For the Rich Tomato Base & Liquids:
- 1 (28-ounce) can crushed tomatoes (fire-roasted if available)
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 teaspoon brown sugar (optional, to balance acidity)
Optional Thickener (if needed):
- 2 tablespoons masa harina mixed with 1/4 cup warm water (or 1 tablespoon cornstarch mixed with 2 tablespoons cold water)

Instructions:
Step-by-Step

to Chili Perfection

Follow these steps carefully to build maximum flavor. The key is patience, especially during the simmering stage.

Prepare Your Mise en Place: Before you start cooking, ensure all your vegetables are chopped, garlic minced, and spices measured out. This makes the cooking process smooth and enjoyable. Group your spice blend ingredients into a small bowl.
Brown the Ground Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef. Break it apart with a spoon and cook, stirring occasionally, until it’s well-browned and no longer pink, about 8-10 minutes. Don’t overcrowd the pot; brown in batches if necessary to ensure a good sear rather than steaming the meat. Once browned, use a slotted spoon to transfer the beef to a separate bowl, leaving the rendered fat in the pot. If you used very lean beef and there isn’t much fat, you can add another tablespoon of oil.
Sauté the Aromatics: Add the chopped onion and bell peppers to the pot with the beef fat. Sauté over medium heat, stirring occasionally, until they soften and the onion becomes translucent, about 7-9 minutes. Add the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Bloom the Spices: Add the entire spice blend (chili powder, cumin, smoked paprika, oregano, chipotle powder, cayenne, cocoa powder, salt, and black pepper) to the pot with the vegetables. Stir constantly and cook for 1-2 minutes. This step, known as “blooming,” toasts the spices and releases their aromatic oils, significantly deepening the flavor of the chili. The mixture will become very fragrant.
Incorporate Tomato Paste: Add the tomato paste to the pot. Stir it into the vegetable and spice mixture and cook for 2-3 minutes, stirring frequently. This caramelizes the tomato paste slightly, adding another layer of rich, savory depth.
Deglaze and Build the Base: Pour in about 1/2 cup of the beef broth and use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pot. These bits are packed with flavor.
Combine All Ingredients: Return the browned ground beef to the pot. Add the crushed tomatoes, tomato sauce, remaining beef broth, Worcestershire sauce, apple cider vinegar, and brown sugar (if using). Stir everything together thoroughly to combine.
Simmer to Perfection: Bring the chili to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot (leaving a slight crack for steam to escape), and let it cook for at least 1 hour, or ideally 2-3 hours. The longer it simmers, the more tender the meat will become, and the flavors will meld and deepen beautifully. Stir occasionally, every 20-30 minutes, to prevent sticking and ensure even cooking. If the chili becomes too thick during simmering, you can add a little more beef broth or water to reach your desired consistency.
Thicken (Optional): If, after simmering, you prefer a thicker chili, prepare your chosen thickener.
- For Masa Harina: Whisk 2 tablespoons of masa harina with 1/4 cup of warm water until smooth. Stir this slurry into the chili and simmer for another 10-15 minutes, stirring occasionally, until thickened. Masa harina also adds a subtle, authentic corn flavor.
- For Cornstarch: Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the chili and simmer for 5-10 minutes, stirring, until thickened.
Taste and Adjust Seasoning: After the chili has finished simmering and thickening (if done), taste it carefully. Adjust seasoning as needed. You might want to add more salt, a pinch more cayenne for heat, or a dash more vinegar for brightness. This is your chance to fine-tune it to your exact preference.
Rest Before Serving (Recommended): If you have the time, let the chili rest off the heat for 15-30 minutes before serving. This allows the flavors to settle and meld even further. Like many stews, this chili is often even better the next day!

Nutrition Facts

Servings: This recipe yields approximately 8-10 generous servings.
Calories per Serving (Estimated): Approximately 350-450 calories per serving, depending on the fat content of the ground beef and any toppings added. This estimate does not include garnishes or side dishes.

(Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.)

Preparation Time

Active Preparation Time: 30-40 minutes (chopping vegetables, browning beef, sautéing)
Cooking Time: 1.5 hours (minimum) to 3+ hours (for simmering and flavor development)
Total Time: Approximately 2 hours to 3 hours 40 minutes (or longer if you opt for an extended simmer)

How to Serve Your Masterpiece No-Bean Chili

Serving this ground beef chili without beans is all about the accompaniments! A “chili bar” setup is always a hit, allowing everyone to customize their bowl.

Classic Toppings (Offer a variety):
- Shredded Cheese (Cheddar, Monterey Jack, Colby Jack, or a Mexican blend)
- Sour Cream or Greek Yogurt (a dollop adds creaminess and tang)
- Chopped Green Onions or Chives (for freshness and a mild onion bite)
- Fresh Cilantro, chopped (for a bright, herbaceous note)
- Sliced or Pickled Jalapeños (for those who like extra heat)
- Diced Avocado or Guacamole (for creaminess and healthy fats)
- Crushed Tortilla Chips or Corn Chips (like Fritos, for crunch)
- A wedge of Lime (a squeeze brightens all the flavors)
- Hot Sauce (for individual heat adjustment)
On the Side:
- Cornbread: A classic pairing. Sweet, savory, or jalapeño cornbread muffins or slices are perfect for soaking up the chili.
- Rice: Serve over a bed of white or brown rice to make it an even more substantial meal.
- Baked Potatoes or Sweet Potatoes: Split open a baked potato and ladle the chili on top – a fantastic meal in itself.
- Crusty Bread or Dinner Rolls: For dipping.
- Simple Green Salad: A light, crisp salad with a vinaigrette can offer a refreshing contrast to the rich chili.
- Frito Pie Style: Serve directly in a bag of Fritos, topped with cheese and your favorite garnishes, for a fun, casual meal.

Additional Tips for Chili Success

Quality of Beef Matters: Using 80/20 or 85/15 ground beef provides enough fat for flavor and moisture. If you use leaner beef (like 90/10 or 93/7), you might need to add a bit more oil for sautéing and could find the chili slightly less rich, though still delicious. You can also use a mix, like half ground chuck and half ground sirloin.
Don’t Rush the Simmer: The long, slow simmer is where the magic happens. It tenderizes the meat and allows all the complex flavors from the spices, tomatoes, and aromatics to meld together into a harmonious and deeply satisfying dish. If you’re short on time, 1 hour will do, but 2-3 hours is transformative.
Secret Ingredients for Depth: The unsweetened cocoa powder might seem unusual, but it adds incredible depth and richness without making the chili taste like chocolate. A shot of strong brewed coffee or a teaspoon of instant espresso powder can achieve a similar effect. The Worcestershire sauce and apple cider vinegar provide umami and brightness, respectively, balancing the richness.
Make it Ahead – It Gets Better! Chili is one of those dishes that tastes even better the next day, or even two days later, as the flavors continue to meld and mature. So, if you can, make it a day in advance, let it cool completely, and then refrigerate. Reheat gently on the stovetop or in a slow cooker.
Freezing for Future Feasts: This chili freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of beef broth or water if needed to adjust consistency.

FAQ: Your No-Bean Chili Questions Answered

Q1: Why make chili without beans? I thought beans were essential!
- A: While beans are common in many chili recipes, “Texas-style” chili (Chili con Carne) traditionally omits them to let the meat and spices be the stars. People also choose no-bean chili due to dietary preferences (like Keto or Paleo, with minor adjustments to this recipe like omitting sugar), personal taste (some just don’t like beans!), or to avoid the digestive issues beans can sometimes cause. This version is all about rich, meaty flavor.
Q2: Can I make this chili spicier or milder?
- A: Absolutely! To make it spicier, increase the amount of cayenne pepper or chipotle powder. You can also leave the seeds in the jalapeños or add a dash of your favorite hot sauce directly into the chili during the simmer. For a milder version, reduce or omit the cayenne and chipotle powder, and ensure all seeds and membranes are removed from the jalapeños (or omit them entirely). The smoked paprika can be sweet rather than hot.
Q3: Can I use a different type of meat?
- A: Yes! While this recipe is for ground beef, you could substitute ground turkey, ground chicken, or even ground pork. For a richer flavor, consider using cubed chuck roast (sear it well and simmer until tender, which will take longer) or a combination of ground meats like beef and sausage. Venison or bison would also make excellent, leaner chili.
Q4: My chili isn’t thick enough. What can I do?
- A: There are several ways to thicken chili. The easiest is to continue simmering it uncovered for a bit longer, allowing excess liquid to evaporate. Alternatively, as mentioned in the recipe, you can use a slurry of masa harina (corn flour used for tortillas) and water, or a cornstarch slurry. Masa harina is preferred as it adds a subtle, authentic flavor. Start with a small amount, stir it in, and simmer for 10-15 minutes to see the effect before adding more.
Q5: Can I make this recipe in a slow cooker or Instant Pot?
- A: Yes, with slight modifications!
  - Slow Cooker: Brown the beef and sauté the aromatics and spices on the stovetop as directed (steps 2-5). Then, transfer everything to the slow cooker. Add the remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours. You might need less beef broth initially, as slow cookers don’t evaporate much liquid.
  - Instant Pot: Use the “Sauté” function to brown the beef (you may need to do this in batches) and cook the aromatics and spices (steps 2-5). Deglaze the pot carefully. Add the remaining ingredients, ensuring you don’t exceed the max fill line. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” (High Pressure) for 20-25 minutes. Allow a natural pressure release for at least 10-15 minutes before quick releasing any remaining pressure. You may want to reduce the broth slightly, as less liquid evaporates.

This ground beef chili without beans is more than just a meal; it’s a hearty, flavorful experience waiting to be shared. Enjoy the process of making it, and even more, enjoy the delicious results!

Ground Beef Chili Without Beans Recipe