No Bean Chili Recipe

Ingredients

• 1 tbsp (15 ml)Olive oil
• 1 lb (454 g)Ground chuck, at room temperature and gently patted dry
• To tasteKosher salt and ground black pepper
• 1 small (about 1½ cups / 225 g)Yellow onion, finely diced
• 1 small (about 1 cup / 150 g)Bell pepper, finely diced
• 2 clovesGarlic, minced
• 1 tbsp (8 g)Chilli powder
• 2 tsp (4 g) eachGround cumin, smoked paprika and dried oregano
• 2 tbsp (30 g)Tomato paste
• 1 cup (240 ml)Beef stock (or beer of your choice)
• 1 can (14 oz / 397 g)Fire-roasted diced tomatoes
• 1 can (8 oz / 227 g)Tomato sauce
• 1½ tsp (6 g) eachDark brown sugar and Worcestershire sauce
• 1 wholeBay leaf

Instructions

1. 1

   Brown the beef

   Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef and leave it undisturbed for 2–3 minutes, until the edges begin to brown. Season with ½ teaspoon salt and ¼ teaspoon pepper. Turn the beef, break it into large crumbles with the back of a wooden spoon, and cook, stirring occasionally, for another 3–4 minutes until browned but not completely cooked through. Transfer it to a plate with a slotted spoon. Drain all but 1 tablespoon of oil from the pot; if it looks dry, add a splash of oil.

2. 2

   Cook the vegetables

   Reduce the heat to medium. Add the onion and bell pepper and cook, stirring occasionally, for about 5 minutes, until softened. Add the garlic, chilli powder, cumin, paprika and oregano, then season with salt and pepper to taste. Stir for about 1 minute, until fragrant. Add the tomato paste and cook, stirring, for 1–2 minutes, until caramelised.

3. 3

   Add the tomatoes

   Pour in the stock and scrape the browned bits from the bottom of the pot with the edge of a wooden spoon. Cook for 1–2 minutes. Stir in the diced tomatoes, tomato sauce, sugar, Worcestershire sauce and bay leaf. Return the beef and any juices on the plate to the pot.

4. 4

   Simmer the chilli

   Bring the mixture to a gentle boil over medium-high heat, then immediately lower the heat to maintain a simmer and cover the pot. Simmer for 30 minutes, uncovering to stir a couple of times. Remove the lid and simmer for another 10 minutes, until thickened to your liking but still saucy. Remove and discard the bay leaf, then taste and adjust the seasoning.

5. 5

   Serve the chilli

   Ladle the warm chilli into individual bowls. Add toppings such as shredded cheese, salsa or sour cream, if you like.

What is no-bean chilli?

No-bean chilli is a hearty American stew built around meat, chilli spices and a tomato-based sauce rather than beans. It is especially associated with Texas-style chilli, where the beef and seasoning take centre stage.

This version browns the beef first, then cooks it with peppers, tomatoes, cumin and smoked paprika. A short covered simmer develops the flavours, while the final uncovered simmer thickens the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 21g protein, 6g carbs, 27g fat.

The beef contributes most of the protein and fat, while the onion, pepper and tomato products provide most of the carbohydrates. Serve a bowl with a generous portion of vegetables on the side to balance the meal without changing the chilli itself.

Choosing the beef and aromatics

Ground chuck: Its fat helps keep the beef flavourful and gives the chilli a rich texture. Patting the meat dry helps it brown rather than steam in the pot.

Onion and pepper: Finely dicing them helps them soften in about 5 minutes and blend into the sauce. Minced garlic goes in later so it can release its aroma without scorching.

Build flavour in stages

Browned beef: Let the meat sit for 2–3 minutes before turning it to encourage browning. Breaking it into larger crumbles keeps some texture in the finished chilli.

Spices and tomato paste: Stir the seasonings until fragrant, then cook the paste for 1–2 minutes until caramelised. Scraping the pot after adding stock lifts the browned bits into the sauce.

Get the texture right

Covered simmer: Keep the chilli at a gentle simmer for 30 minutes, stirring a couple of times. A steady, low bubble helps the beef and sauce cook together without reducing too quickly.

Final reduction: Simmer uncovered for 10 minutes, or until the sauce is thick but still spoonable. If it thickens more than you want, loosen it with a little stock.

Season and serve

Salt and pepper: The method seasons at several points, so taste near the end before adding more. Tomato products and stock vary in saltiness, making a final check useful.

Toppings: Shredded cheese, salsa and sour cream are suggested serving options. Serve the chilli in warm bowls, with your preferred toppings added at the table.

Timing and preparation

The stated total time is 65 minutes, including the browning, vegetable preparation and simmering stages. Once the pot is simmering, the covered and uncovered cooking adds 40 minutes.

Dice the onion and pepper and measure the spices before starting. This makes it easier to add each ingredient at the right point without rushing the browning.

Recipe notes & tips

• Pat the ground beef dry before adding it to the hot oil to encourage browning.
• Leave the beef undisturbed for the first 2–3 minutes so its edges can colour.
• Keep the garlic and dried spices moving in the pot so they become fragrant without burning.
• Scrape the bottom of the pot well when you add the stock to bring the browned bits into the sauce.
• Stir the chilli a couple of times during its covered simmer to help it cook evenly.
• Taste after removing the bay leaf and adjust the seasoning before serving.

Variations

• Use beer: Replace the beef stock with beer of your choice, as suggested in the recipe.
• Adjust the heat: Choose a hotter or milder chilli powder to suit your preference.
• Add toppings: Finish bowls with shredded cheese, salsa or sour cream.
• Make it smokier: Add a little extra smoked paprika, keeping in mind that it will change the original seasoning balance.
• Serve with vegetables: Add a side of cooked vegetables for a more substantial plate.

Common mistakes to avoid

• Moving the beef too soon: Let it brown undisturbed for 2–3 minutes before turning it.
• Crowding the pan: Brown the beef in batches if it does not fit in a single layer.
• Burning the garlic: Add it with the spices and stir for about 1 minute, rather than leaving it unattended.
• Skipping the scrape: Loosen the browned bits with the stock so they become part of the sauce.
• Boiling too hard: Lower the heat as soon as the chilli reaches a gentle boil.
• Reducing it too far: Stop the final simmer while the chilli is thick but still saucy.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over a low heat, stirring occasionally, or microwave until piping hot; add a splash of stock if the chilli has thickened.

Frequently asked questions