Nothing says comfort like a super flavorful bowl of hearty No-Bean Chili! Add a loaf of crusty bread and watch your family say, “So good!”
Any time of year is the right time for a hearty yet comforting bowl of no-bean chili. It’s one of my go-to meals when I can’t decide what to make for dinner. It cooks up fast, and everyone loves it. The best part is that it does not matter whether I have ground beef, bison, chicken, or turkey in the house. They all work fine in this recipe.
Another reason I love making no-bean chili is its adaptability. I can add finely chopped vegetables like peppers, carrots, celery, zucchini, and mushrooms, and most of the time, my family never notices. That’s a great way to increase the nutritional value of this dish. I’m all about convenience, and any time I can put everything all in one pot works for me – fewer dishes to wash. I love to cook, but I hate to clean.
Why I Always Make a Big Pot of Chili
Making a HUGE pot of chili saves time and provides plenty of future meal options. The secret is to have plenty of freezer containers in different sizes. That way, you have easy-to-grab options for other meals.
Here are some of my favorite ways to use no-bean chili:
- Over a bowl of spaghetti (Cincinnati style)
- Stuffed inside a baked potato (stuffed spuds)
- Over hot dogs (chili dogs)
- On top of a salad (taco salad)
- Wrapped in a flour tortilla (burrito)
- Wrapped in a corn tortilla (enchilada)
- Inside a crispy corn tortilla (tacos)
- Topped with an egg (meat-based huevos rancheros)
- Over corn tortilla chips (nachos)
- Mixed into melted cheese (chili cheese dip)
Why No-Bean Chili Is a Good Alternative
Not everyone eats beans. Some may have digestive issues that prevent bean consumption, and others may not like them. Many Texans will tell you that the only way to eat chili is without beans, hence the term “Texas chili.” The reason for this is that back in the chuck wagon days, beans were already a staple dish. There was no reason to add them to a pot of chili.
Did you know that many chili competitions have rules against beans? They do not allow beans, rice, macaroni, hominy, or fillers. So, you see, this recipe is in good company.
How to Make Ahead and Store
Allow your cooked chili to cool to room temperature before storing it in an airtight container in the refrigerator. No-bean chili can stay refrigerated for up to 4 days. For longer storage, place it in a freezer-safe container and freeze for up to 4 months. Allow frozen chili to thaw overnight in the refrigerator before reheating or using it in other recipes.
Serving Suggestions
There is nothing like a nice chunk of cornbread with a hearty bowl of no-bean chili. If you want to spice things up, try this Jalapeño Skillet Cornbread recipe and surprise your family with a new treat. If you do not put beans in your chili, but your family still wants some beans on the side, try this Smoky Baked Beans recipe.
Brownies are always a great ending to any meal, but our no-bean chili recipe deserves something special. Go ahead and whip up a batch of Game Day Half-Time Brownies, and watch what happens when you bring the platter to the table. Make sure to set one aside for yourself because they will go fast!
No-Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional for heat
- 1 can 28 ounces crushed tomatoes, undrained
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute, until fragrant.
- Increase heat to medium-high and add ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink.
- Drain any excess fat from the pot, if necessary.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 2 minutes to allow the spices to become fragrant.
- Pour in the crushed and diced tomatoes along with their juices, and add beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve hot with your choice of toppings such as shredded cheese, sour cream, or green onions.
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