Beanless Chili

Ingredients

• 454 g (1 lb)ground beef
• 227 g (½ lb)mild Italian sausage
• 15 ml (1 tablespoon)olive oil
• 1 largered pepper
• 1 largeonion
• 3 clovesgarlic
• 90 ml (6 tablespoons), optionalcollagen
• 822 g (29 oz)diced tomatoes
• 22.5 ml (1½ tablespoons)chilli powder
• 15 ml (1 tablespoon)cumin
• 2.5 ml (½ teaspoon)garlic powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• 0.6–1.25 ml (⅛–¼ teaspoon), optionalcayenne pepper

Instructions

1. 1

   Cook the vegetables

   Dice the onion, red pepper and garlic. Warm the olive oil in a large, heavy-based pot over a medium heat. Add the vegetables and cook for about 5 minutes, stirring occasionally.

2. 2

   Brown the meat

   Add the ground beef and sausage. Cook for 5–7 minutes, stirring and breaking the meat into smaller pieces as it cooks.

3. 3

   Simmer the chilli

   Add the diced tomatoes, seasonings and collagen, if using. Bring to a simmer, then cook uncovered for about 45–50 minutes, stirring occasionally.

What is beanless chilli?

Chilli is a familiar American comfort-food dish built around meat, tomatoes and spices. This version leaves out beans and uses both ground beef and Italian sausage for a hearty, savoury base.

The vegetables soften in the pot before the meat and tomatoes go in, while a long, uncovered simmer lets the flavours meld and the sauce reduce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 27g protein, 12g carbs, 26g fat.

The beef and sausage provide most of the protein and fat, while the tomatoes, pepper and onion contribute most of the carbohydrates. To balance the plate, serve a bowl with a generous portion of salad or another non-starchy vegetable.

The meat and vegetables

Beef and sausage: the two meats bring a mix of rich beef flavour and seasoning from the mild sausage. Break them up as they cook so they are spread through the chilli.

Pepper and onion: dicing them gives the vegetables time to soften during the brief first stage. Garlic joins them in the pot, so keep stirring occasionally as they cook.

Building the spice base

Chilli powder and cumin: these are the main warming seasonings, with garlic powder adding another savoury note. The measured salt and black pepper round out the mixture.

Cayenne: add it for extra heat, choosing an amount within the stated range or leaving it out. The sausage is mild, so the cayenne is the optional source of additional kick.

Why the simmer matters

Uncovered cooking: simmering without a lid allows some of the liquid to evaporate and the tomato base to thicken. Keep the heat low enough for a gentle simmer rather than a rapid boil.

Occasional stirring: scrape around the bottom of the pot as you stir, especially as the chilli thickens. This helps the mixture cook evenly and reduces the risk of sticking.

Checking the texture

The vegetables should be softened after their first 5 minutes, and the meat should be broken into small pieces after browning for 5–7 minutes. Keep the chilli uncovered for the full 45–50-minute simmer stated in the method.

At the end, look for a thick, spoonable mixture rather than a watery tomato broth. If it still seems loose, continue simmering and stirring occasionally.

Serving the chilli

Serve it in bowls as a filling main, or pair it with a side that suits the meal, such as rice or bread. A crisp green salad can add a fresh contrast to the rich meat and tomato base.

The recipe makes six servings. If you are serving it with a substantial side, you may find a smaller bowl is enough.

Recipe notes & tips

• Dice the onion and pepper evenly so they soften at a similar pace.
• Break up the beef and sausage as they cook to distribute the meat through the finished chilli.
• Keep the pot uncovered during the simmer to let the sauce reduce.
• Stir occasionally, taking care to reach the bottom of the pot.
• Add the optional cayenne gradually within the listed range if you prefer a milder result.

Variations

• More heat: use the higher amount of cayenne for a spicier chilli.
• No cayenne: leave it out for a gentler, warming spice profile.
• Collagen-free: omit the optional collagen without changing the stated method.
• Milder sausage: keep the Italian sausage mild as listed for a less fiery meat base.

Common mistakes to avoid

• Crowding the vegetables: use a large pot so they can cook evenly in the oil.
• Leaving meat in large clumps: break it apart while it cooks for 5–7 minutes.
• Boiling hard: lower the heat to maintain a gentle simmer during the long cook.
• Covering the pot: leave it uncovered so the tomato sauce can reduce.
• Skipping the stirring: stir occasionally and scrape the bottom to help prevent sticking.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; add a small splash of water if the chilli has thickened too much.

Frequently asked questions