Beanless Chili Recipe

5 from 3 votes

This Beanless Chili is so flavorful, you’ll forget all about the beans! This chili can be on the table in less than an hour, and is never lacking in flavor. This easy meal will become a common request in your household!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Diet: Low Lactose

Servings: servings

Calories: 361kcal

Author: Briana

Equipment

dutch oven (or large stockpot)
meat chopper (or wooden spoon)

Ingredients

3 tablespoons olive oil
2 pounds ground beef, 85% lean
5 teaspoons kosher salt (add slowly and to taste)
1 - 1.5 tablespoons cumin (to taste)
1 - 1.5 tablespoons chili powder (to taste)
1 - 1.5 tablespoons smoked paprika (to taste)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon oregano
¼ - ½ teaspoon black pepper (to taste)
¼ - ½ teaspoon red pepper flakes (optional and to taste)
¼ - ½ teaspoon cayenne pepper (optional and to taste)
3 tablespoons tomato paste
12 cloves garlic, minced (about 1 head of garlic)
2 medium bell peppers, diced (any color you want)
2 whole jalapeños, diced or roughly chopped
1 medium yellow onion, diced
2 cans diced tomatoes (14.5 ounce cans)
1- 2 teaspoons Worcestershire sauce (to taste)
1 teaspoon liquid smoke (optional)
1.5 - 2 cups beef broth (as needed to reach desired consistency)
3-4 whole bay leaves

Instructions

In a Dutch oven, add 3 tablespoons olive oil, followed by 2 pounds of ground beef with a big pinch of salt. Break the meat into small pieces using a meat chopper or wooden spoon. Cook until the beef is mostly browned, about 5 minutes.
Next add 3 tablespoons of tomato paste, the minced garlic, 1 - 1.5 tablespoons of chili powder, 1 - 1.5 tablespoons of smoked paprika, 1 - 1.5 tablespoons of cumin, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of oregano, ¼ - ½ teaspoon of black pepper, ¼ - ½ teaspoon of cayenne pepper, and ¼ - ½ teaspoon of red pepper flakes. Stir to prevent any burning, and cook for 3-5 minutes, until the tomato paste has deepened in color.
Now add the jalapeños, onions, and bell peppers with another large pinch of salt. Cook until the vegetables are beginning to soften, about 3 to 5 minutes.
Now, add in the diced tomatoes, followed by 1-2 teaspoons of Worcestershire sauce, 1 teaspoon of optional liquid smoke, and about 1 cup of beef broth to start. *We recommend adding about half of the beef broth, as the veggies will release liquid when they cook. You can always add more later. If you like a thinner consistency, add all of the beef broth.
Give the mixture a good stir, and adjust the seasonings to taste. Add in the bay leaves, then cover. Simmer for at least 30 minutes, but for as long as possible, stirring every so often to ensure nothing is sticking to the bottom of the Dutch oven. We like to simmer ours for about 2.5 hours.
When time to serve, adjust the seasonings and remove the bay leaves. Top with your favorite chili toppings, and enjoy!
Store in an airtight container in the fridge for up 5 days. To freeze, allow to cool completely, then freeze in an airtight container for up to 6 months. Thaw in the fridge for 24 hours, then add to a stockpot on the stove on medium-low heat to warm through. You can also reheat gently in the microwave.

Notes

Nutrition facts do not include any additional toppings.
Use high-quality ground beef. Use high-quality ground beef with a good meat-to-fat ratio (like 85% lean, 15% fat) for the best flavor and texture.
Sear the meat. When browning the meat, allow it to sear and develop a flavorful crust before breaking it apart. This adds depth of flavor to the chili!
Salt slowly throughout the cooking process and taste as you go. Be cautious when adding salt. You can always add more later, so start with a smaller amount and adjust to taste as the chili cooks. It is important to add salt at all stages of cooking, however, to ensure everything is well seasoned.
Adjust spice levels to your preference. Adjust the amount of chili powder, cumin, red pepper flakes, and cayenne to your preferred level of spiciness. Start with the lower end of the range and add more if desired.
Layer flavors. When adding spices and tomato paste, let them cook for a few minutes to develop deeper flavors. This step is crucial for a rich-tasting chili.
Get the perfect consistency. If the sauce is too thick, you can add a splash of broth.
Simmer for a while! Simmering the chili for an extended period (about 2.5 hours or more) allows the flavors to meld together. Stir occasionally to prevent sticking and burning. The longer the chili cooks, the more flavorful and tender it will become.

Nutrition