This No Bean Chili. Oh, where do I even begin? For years, I was a staunch defender of beans in chili. They added bulk, texture, a certain earthiness I thought was indispensable. Then, a family gathering loomed, and my brother-in-law, a Texan through and through, announced he was bringing his chili. “No beans, of course,” he declared with a grin. I was skeptical, to say the least. But one spoonful of that rich, meaty, intensely flavored concoction, and I was a convert. The way the spices bloomed, the tender beef, the sheer depth of flavor without any beans to “distract” – it was a revelation! My kids, who usually picked around the beans, devoured their bowls and asked for seconds. My husband, a man of few words but strong culinary opinions, simply nodded and said, “This is the one.” Since then, this no bean chili recipe, adapted and perfected over countless chilly evenings and game day gatherings, has become an absolute staple in our home. It’s the kind of meal that fills the house with an irresistible aroma, promising warmth, comfort, and pure, unadulterated deliciousness. It’s more than just a recipe; it’s a bowl of memories, a testament to the power of simple ingredients transformed into something truly special. If you’re looking for a chili that’s all about the meat and the savory, spicy sauce, then welcome home. This is the ultimate no bean chili experience you’ve been searching for.

The Ultimate No Bean Chili: A Carnivore’s Dream Come True

Welcome to the definitive guide to crafting the most flavorful, hearty, and satisfying No Bean Chili you’ve ever tasted. Often referred to as “Texas Chili” or “Chili con Carne” in its purest form, this recipe eschews beans to let the rich flavors of the meat and a symphony of spices take center stage. Whether you’re a chili purist, following a low-carb or keto lifestyle, or simply prefer your chili without the legumes, this recipe is designed to impress. We’re talking tender chunks of beef (or a perfect blend of ground meats), simmered slowly in a deeply aromatic, chili-infused sauce that will have everyone asking for your secret. Get ready to create a bowl of red that’s not just a meal, but an event.

Why This No Bean Chili Recipe Will Become Your Go-To

What makes this particular no bean chili recipe stand out from the crowd? It’s a combination of carefully selected ingredients, a patient cooking process, and a focus on building layers of flavor.

Pure, Unadulterated Flavor: Without beans, the taste of the beef and the complex spice blend truly shines. Every spoonful is an intense burst of savory, smoky, and subtly spicy notes.
Hearty and Satisfying: This is a substantial meal. The richness of the meat makes it incredibly filling and perfect for a cold day or when you need some serious comfort food.
Versatility: While amazing on its own, this no bean chili is a fantastic base for chili dogs, chili cheese fries, Frito pies, or as a topping for baked potatoes.
Keto and Low-Carb Friendly: By omitting beans and using sugar-free alternatives where applicable (like in tomato products), this chili can easily fit into a ketogenic or low-carb diet.
Crowd-Pleaser: Even those who typically enjoy beans in their chili are often won over by the sheer deliciousness of a well-made no bean version. It’s a guaranteed hit at potlucks, Super Bowl parties, and family dinners.
Freezer-Friendly: Make a big batch! This chili freezes beautifully, making it a perfect meal prep option for busy weeks. The flavors often meld and become even better after a day or two.

This isn’t just about removing an ingredient; it’s about celebrating what remains – the soul of chili.

Ingredients for The Best No Bean Chili

Crafting the perfect no bean chili starts with quality ingredients. Each component plays a vital role in building the depth of flavor that makes this dish so irresistible. Here’s what you’ll need:

For the Meat:
- 2 tablespoons olive oil or bacon grease: For browning the meat and sautéing aromatics. Bacon grease adds an extra layer of smoky flavor.
- 2.5 – 3 pounds beef chuck roast: Trimmed of excess fat and cut into ½ to ¾-inch cubes. Alternatively, you can use 2.5 pounds of good quality ground beef (80/20 or 85/15 recommended for flavor and moisture). A combination of cubed chuck and ground beef also works wonderfully for varied texture.
Aromatics:
- 2 medium yellow onions (about 2 cups): Finely chopped. Yellow onions provide a balanced sweetness and pungency.
- 6-8 cloves garlic: Minced. Fresh garlic is key for its potent flavor. Don’t skimp here!
- 1-2 jalapeños (optional, for heat): Seeded (for less heat) and finely minced. Adjust according to your spice preference. You can also use serrano peppers for more kick.
Spices – The Heart of the Chili:
- 1/4 cup chili powder (good quality, American-style blend): This is the backbone of the flavor.
- 2 tablespoons ground cumin: Adds earthy, warm notes.
- 1 tablespoon smoked paprika: For a deep, smoky flavor and rich color. Sweet paprika can be used if smoked is unavailable, but smoked is preferred.
- 1 tablespoon dried oregano (preferably Mexican oregano): Mexican oregano has a more floral, citrusy note that complements chili well.
- 1 teaspoon cayenne pepper (or more, to taste): For adjustable heat. Start with less if you’re sensitive to spice.
- 1 teaspoon coriander powder: Adds a bright, citrusy element.
- 1/2 teaspoon black pepper, freshly ground: For a bit of sharpness.
- 1-2 teaspoons salt (or to taste): Essential for bringing out all the flavors. You’ll adjust this throughout cooking.
Liquid and Tomato Base:
- 1 (28-ounce) can crushed tomatoes (good quality): Provides body and a rich tomato flavor.
- 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted if available): Adds texture and, if fire-roasted, another layer of smokiness.
- 1 (6-ounce) can tomato paste: For concentrated tomato flavor and to help thicken the chili.
- 4 cups beef broth (low sodium preferred): Allows you to control the salt content. Use good quality broth for better flavor.
- 1-2 tablespoons apple cider vinegar or red wine vinegar (optional, at the end): Brightens up the flavors after long simmering.
- 1 tablespoon Worcestershire sauce: Adds umami depth.
- 1 teaspoon unsweetened cocoa powder or 1/2 ounce unsweetened baking chocolate (optional): A secret ingredient that adds incredible depth and richness without making it taste like chocolate.
- 1 bay leaf: For subtle aromatic complexity. Remember to remove it before serving.
Optional Thickener (if needed):
- 1-2 tablespoons masa harina mixed with 2-3 tablespoons warm water (slurry): Adds a traditional corn flavor and helps thicken the chili towards the end of cooking. Cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) can also be used for a gluten-free option if masa isn’t available, though masa harina is preferred for flavor.

Step-by-Step Instructions for Perfect No Bean Chili

Patience is a virtue when making exceptional chili. Follow these steps carefully for a pot of no bean chili that will make you proud.

Prepare the Meat (if using chuck roast):
- If using beef chuck roast, pat the cubes dry with paper towels. Season generously with about 1 teaspoon of salt and 1/2 teaspoon of black pepper. This helps develop a good sear.
Brown the Meat:
- Heat the olive oil or bacon grease in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat until shimmering.
- If using beef chuck, add the cubes in a single layer, being careful not to overcrowd the pot (work in batches if necessary). Sear on all sides until nicely browned, about 2-3 minutes per side. This browning process (Maillard reaction) is crucial for developing deep flavor. Remove the browned beef with a slotted spoon and set aside.
- If using ground beef, add it to the hot pot and cook, breaking it apart with a spoon, until it’s no longer pink and nicely browned, about 8-10 minutes. Drain off any excess grease, leaving about 1-2 tablespoons in the pot for the aromatics.
Sauté the Aromatics:
- Add the chopped onions to the same pot (add a bit more oil if the pot looks dry). Sauté over medium heat until softened and translucent, about 5-7 minutes, scraping up any browned bits (fond) from the bottom of the pot – this is pure flavor!
- Add the minced garlic and jalapeños (if using). Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Bloom the Spices:
- Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, coriander powder, remaining salt (start with 1 teaspoon), and black pepper to the pot with the aromatics.
- Stir constantly and cook for 1-2 minutes until the spices are very fragrant. This step, known as “blooming,” toasts the spices and intensifies their flavor significantly.
Build the Sauce:
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This caramelizes the tomato paste slightly, deepening its flavor.
- Add the crushed tomatoes, diced tomatoes (undrained), and Worcestershire sauce. If using, add the unsweetened cocoa powder or baking chocolate. Stir well to combine.
Combine and Simmer:
- Return the browned beef (and any accumulated juices) to the pot.
- Pour in the beef broth and add the bay leaf. Stir everything together thoroughly.
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours for ground beef, or 2.5 to 3 hours (or even longer) for beef chuck, or until the chuck is fork-tender. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally, every 30 minutes or so, to prevent sticking and ensure even cooking. If the chili becomes too thick during simmering, add a little more beef broth or water.
Taste and Adjust Seasoning:
- After the initial simmering time, taste the chili. Adjust seasonings as needed – more salt, chili powder, or cayenne for heat. This is where you fine-tune the flavor to your liking.
Thicken (Optional):
- If you prefer a thicker chili, and it hasn’t reached your desired consistency, now is the time to add the masa harina slurry (or cornstarch slurry). Stir it in and let the chili simmer for another 10-15 minutes, uncovered, until thickened.
Finish and Rest:
- Remove the bay leaf.
- Stir in the apple cider vinegar or red wine vinegar (if using). This little bit of acidity at the end really brightens up all the rich flavors.
- Turn off the heat and let the chili rest for at least 15-20 minutes before serving. This allows the flavors to settle and meld even further. Honestly, chili is often even better the next day!

Nutrition Facts (Estimated)

Servings: This recipe makes approximately 8-10 generous servings.
Calories per serving (estimated): Approximately 350-450 calories per serving, depending on the exact cut of beef used (e.g., 80/20 vs. 90/10 ground beef, or how well chuck roast is trimmed) and any optional additions. This estimate does not include toppings.

Please note: Nutritional information is an estimate and can vary based on specific ingredients, brands, and portion sizes.

Preparation and Cooking Time

Preparation Time: 25-35 minutes (includes chopping vegetables and cubing meat if using chuck roast).
Cooking Time:
- For Ground Beef: Minimum 1.5 – 2 hours (longer is better for flavor melding).
- For Beef Chuck: Minimum 2.5 – 3 hours, or until beef is fork-tender (can go up to 4 hours for incredibly tender meat on very low heat).
Total Time: Approximately 2 to 4 hours, depending on the meat and desired tenderness.

This isn’t a quick weeknight meal unless you’re starting early, but it’s absolutely perfect for a lazy weekend afternoon or for meal prepping a delicious dish that only gets better with time.

How to Serve Your Hearty No Bean Chili

Serving no bean chili is all about the toppings! Set up a chili bar and let everyone customize their bowl. Here are some classic and creative ideas:

Dairy Delights:
- Shredded Cheddar Cheese (sharp or mild)
- Monterey Jack Cheese or a Mexican blend
- Sour Cream or Greek Yogurt (for a tangier, healthier alternative)
- Crumbled Cotija Cheese
Fresh & Zesty:
- Diced Red or White Onion
- Chopped Fresh Cilantro
- Sliced Green Onions (scallions)
- Pickled Jalapeños or Fresh Sliced Jalapeños
- A squeeze of Fresh Lime Juice
- Diced Avocado or Guacamole
Crunch Factor:
- Frito Corn Chips (for a classic Frito Pie experience)
- Tortilla Chips (crushed or for dipping)
- Oyster Crackers
Extra Heat:
- Your favorite Hot Sauce
- Red Pepper Flakes
Serving Vessels & Styles:
- Classic Bowl: The straightforward, heartwarming way.
- Over Rice: Some enjoy chili served over a bed of fluffy white or brown rice to soak up the sauce.
- With Cornbread: A side of sweet or savory cornbread is a quintessential pairing. Use it for dipping!
- Chili Dogs: Ladle generously over hot dogs in buns.
- Chili Cheese Fries: Smother crispy French fries with chili and cheese.
- Baked Potato Topping: A fantastic and filling meal.
- In a Bread Bowl: For an extra rustic and edible presentation.

The possibilities are endless! The key is to offer a variety so everyone can create their perfect bowl of no bean chili.

Additional Tips for Elevating Your No Bean Chili

Want to take your no bean chili from great to absolutely legendary? Here are five pro tips:

Use a Mix of Meats: While beef chuck or ground beef are fantastic, consider using a combination. For example, 2 pounds of beef chuck and 1 pound of ground spicy Italian sausage (casings removed) can add incredible depth and a different texture. Smoked brisket, if you have leftovers, is also a phenomenal addition.
Toast Whole Spices: For an even more profound flavor, buy whole cumin seeds and coriander seeds. Toast them lightly in a dry skillet until fragrant, then grind them fresh before adding to the chili. The difference is noticeable!
Deglaze with Beer or Red Wine: After browning the meat and sautéing the aromatics, and before adding the spices, deglaze the pot with about 1/2 cup of a dark beer (like a stout or porter) or a dry red wine (like Cabernet Sauvignon). Scrape up all the browned bits from the bottom of the pot. Let the liquid reduce by about half before proceeding. This adds another layer of complex flavor.
Embrace the Low and Slow: Don’t rush the simmering process. The longer the chili simmers gently, the more tender the meat will become, and the more the flavors will marry and deepen. If you have the time, 3-4 hours (or even longer in a slow cooker after initial browning) is not too much.
Let It Rest (Seriously!): Chili is almost always better the next day. The flavors continue to meld and develop as it sits. If you can, make it a day ahead, cool it completely, refrigerate, and then gently reheat to serve. The improvement in flavor is significant.

FAQ Section: Your No Bean Chili Questions Answered

Q1: Can I make this no bean chili in a slow cooker?
A1: Absolutely! A slow cooker is excellent for no bean chili. Follow steps 1-5 on the stovetop (browning meat, sautéing aromatics, blooming spices, and building the initial sauce). Then, transfer everything to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the meat is very tender. If using ground beef, it will require less time on HIGH, perhaps 2-3 hours. You may want to leave the lid slightly ajar or remove it for the last 30-60 minutes if you want the chili to thicken up more.

Q2: How can I adjust the spiciness of this chili?
A2: You have several control points for spice:
* Jalapeños/Serranos: Use more or fewer, include or exclude seeds (seeds carry most of the heat). For very mild, omit them entirely. For more heat, try serrano or even a habanero (with caution!).
* Cayenne Pepper: This is your primary heat adjustment spice. Start with the recommended amount (or less) and add more to taste during the simmering process.
* Chili Powder: Some chili powder blends are spicier than others. Taste your blend. You can also add a pinch of chipotle powder for smoky heat.
* Hot Sauce: Allow individuals to add their preferred hot sauce at the table.

Q3: What’s the best type of beef for no bean chili?
A3: This is subjective, but popular choices include:
* Beef Chuck Roast: Cut into cubes. It becomes incredibly tender and flavorful after long, slow cooking. Look for good marbling.
* Ground Beef: An 80/20 or 85/15 blend is ideal for flavor and moisture. Coarsely ground is even better if your butcher offers it.
* Combination: Many people swear by a mix, like cubed chuck for texture and ground beef for body. Short ribs or brisket can also be used for a richer flavor.

Q4: My chili is too thin/too thick. How can I fix it?
A4:
* Too Thin: If your chili is too watery, you can simmer it uncovered for the last 30-60 minutes of cooking to allow some liquid to evaporate. Alternatively, use the masa harina slurry (1-2 tbsp masa mixed with a bit of warm water) or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the last 15-20 minutes of simmering.
* Too Thick: If your chili becomes too thick during cooking, simply stir in a little more beef broth or hot water until it reaches your desired consistency.

Q5: How long does no bean chili last, and how should I store it?
A5:
* Refrigerator: Cool the chili completely and promptly. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve by the second day.
* Freezer: Cool the chili completely. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. It can be frozen for up to 3-6 months for best quality. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

This no bean chili recipe is more than just a list of ingredients and steps; it’s an invitation to create a truly memorable meal. Whether you’re simmering it for a cozy family dinner, a lively game day party, or simply to stock your freezer with deliciousness, the rich aromas and deep flavors are sure to bring comfort and joy. Enjoy every meaty, spicy, satisfying spoonful!

No Bean Chili Recipe