If you’re a fan of bold, meaty chili that skips the filler and lets rich spices and hearty beef shine, this No Beans Chili is about to become your new favorite. This recipe is all about depth of flavor, from well-browned beef to a medley of vegetables, just the right seasoning, and a silky, savory sauce. It’s perfect for game day, cozy family dinners, or any time you’re craving a bowl of spicy comfort with none of the distractions. Grab a spoon—let’s bring this No Beans Chili to life in your kitchen!

Ingredients You’ll Need

The best No Beans Chili comes together with a handful of straightforward ingredients, each one pulling its weight for flavor, texture, and that gorgeous brick-red color. Don’t skip or skimp—these picks are what make the chili sing!

Olive oil: A touch of olive oil helps brown the beef and veggies, infusing them with rich flavor.
Lean ground beef (2 pounds): The star protein—choose 85/15 or 90/10 for just enough fat to keep things juicy without being greasy.
White onion, diced: The aromatic base that melts into the chili, adding sweetness as it cooks.
Green pepper, diced: For a mild, earthy crunch and a pretty pop of color.
Jalapeño, seeded and diced: Just the right kick—add more if you like it spicy, or less for a mellow heat.
Garlic, minced (4 cloves): Nothing beats the unmistakable warmth of fresh garlic in every bite.
Cumin (2 teaspoons): Ground cumin adds that smoky, earthy backdrop every No Beans Chili needs.
Paprika (1 teaspoon): Sweet or smoked, paprika boosts color and imparts subtle warmth.
Mild chili powder (2 tablespoons): This brings the classic chili flavor—start with mild and adjust to taste.
Kosher salt (1 teaspoon): Essential for balancing all the bold flavors—taste and tweak at the end, too.
Freshly ground black pepper (1 teaspoon): Adds a gentle bite and finishes the spice blend.
Tomato paste (6 ounces): For depth, color, and body—a little goes a long way.
Cornmeal (2 tablespoons): The secret thickener that gives the chili luscious texture without beans.
Chunky tomato puree (28 ounces, or diced tomatoes): Adds juiciness and those tomatoey layers all great chili needs.
Beef stock (2 cups): The liquid backbone—rich and savory for depth and complexity.
Sliced scallions: A garnish for freshness and a little zing.
Sour cream: Cool and tangy, it’s perfect for swirling into a hot bowl.
Grated cheddar cheese: Cheese is a chili essential—use sharp for best flavor.
Tortilla chips: They add irresistible crunch and double as edible spoons.
Diced avocado: Creamy, buttery avocado balances the chili’s spice.
Diced onion: For a crisp, punchy finishing touch if you love extra bite.

How to Make No Beans Chili

Step 1: Brown the Beef

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the ground beef and cook, breaking it up into crumbles as it sizzles. The secret here is to let it get nicely browned—that caramelization is where so much of the flavor develops. Once it’s browned through, go ahead and drain any excess fat so your No Beans Chili stays rich without being greasy.

Step 2: Sauté the Vegetables

With the beef set, add in your diced onion, green pepper, finely chopped jalapeño, and minced garlic. Stir it all together and let these veggies sauté for about five minutes. They’ll soften up and release their sweet, aromatic flavors, building the perfect foundation for the rest of your chili.

Step 3: Bloom the Spices

Now for the soul of No Beans Chili: the spices! Sprinkle in cumin, paprika, chili powder, salt, and freshly ground black pepper. Let them cook for another two minutes in the hot pan to really bloom—this wakes up the spices and gets your kitchen smelling incredible.

Step 4: Add Tomato Paste and Cornmeal

Stir in the tomato paste and cornmeal until everything is well combined. The tomato paste adds both color and umami, while the cornmeal stealthily thickens your chili as it cooks, giving you that perfect, spoon-coating consistency you love in a bowl of No Beans Chili.

Step 5: Simmer It All Together

Pour in your chunky tomato puree (or diced tomatoes) and the beef stock. Give everything a good stir and bring it up to a gentle boil. Then, knock the heat down to low and let the chili simmer, uncovered, for 30 to 40 minutes. This is when all those flavors meld, and the chili reduces to its signature, robust thickness. Don’t forget to stir occasionally, and taste toward the end to adjust the seasoning as needed.

Step 6: Serve and Enjoy!

Once your No Beans Chili has simmered to perfection, it’s time to ladle it up while it’s piping hot. Top each bowl with your favorite garnishes—think scallions, cheddar cheese, sour cream, and even tortilla chips. Add a few chunks of avocado or a sprinkle of fresh onion if you’re feeling extra festive. This chili is all about making it your own!

How to Serve No Beans Chili

Garnishes

The best part of homemade No Beans Chili is dressing it up your way. Pile on sliced scallions for a zippy snap, a cloud of sour cream to cool down the spice, sharp cheddar for gooey richness, and a few tortilla chips for crunch. Diced avocado or onion on top take it right over the top—don’t be shy!

Side Dishes

This chili hardly needs a side, but if you want to make it a feast, serve it with warm cornbread, a loaded baked potato, or even a crisp green salad. Rice is a classic alongside, and it’s also fantastic spooned over fries or on a fluffy roll for a chili sandwich experience.

Creative Ways to Present

Why not scoop your No Beans Chili onto nachos and smother with cheese, or offer it as a topping for hot dogs at your next cookout? You can even serve it in mini bread bowls for parties or layer it tostada-style for a unique, crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

No Beans Chili actually gets even better after a night in the fridge—give it some time, and those spices will meld beautifully. Transfer any leftovers to an airtight container and keep them in the refrigerator for up to 4 days. The chili will thicken as it sits, but just give it a stir before reheating.

Freezing

This dish is perfect for batch cooking. Let the chili cool completely, then ladle it into freezer-safe containers or heavy-duty freezer bags. Lay the bags flat to save space and freeze for up to 3 months. Thaw overnight in the fridge or gently on the stovetop when ready to eat again.

Reheating

To reheat your No Beans Chili, gently warm it on the stovetop over medium heat, stirring occasionally until hot and bubbly. If it’s too thick, add a splash of beef broth or water to loosen it up. For a quick lunch, microwave individual bowls in 1-minute bursts, stirring in between, until steaming.

FAQs

Can I use a different type of meat?

Absolutely—you can swap ground beef for ground turkey, chicken, or even pork for a lighter flavor. Just keep in mind that leaner meats might need a little extra seasoning and a touch of olive oil to keep things juicy.

How spicy is this No Beans Chili?

As written, it has a mild to medium level of heat thanks to the jalapeño and chili powder. For spicier chili, leave some jalapeño seeds in, add a pinch of cayenne, or finish with your favorite hot sauce. For less heat, use less chili powder or skip the jalapeño altogether.

Can I make No Beans Chili in a slow cooker?

Yes, you can! Brown the beef and sauté the veggies as instructed, then transfer all the ingredients to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then finish with your garnishes when serving.

What’s the purpose of cornmeal in this recipe?

Cornmeal is my sneaky trick for thick, hearty chili without beans. It absorbs some of the excess liquid and gives the chili a lovely, velvety texture—no pastiness, just perfect body every time.

Is No Beans Chili gluten-free?

Yes! There’s no flour in this recipe, and cornmeal is naturally gluten-free. Just check your beef stock and chili powder to be sure they don’t contain any hidden gluten if you’re serving guests with dietary restrictions.

Final Thoughts

It’s hard to beat a steaming bowl of No Beans Chili when you want pure, beefy comfort in every bite. Whether ladled into bowls or piled onto nachos, this chili is endlessly customizable, crowd-pleasing, and downright irresistible. Grab your favorite toppings, invite some friends, and turn a regular night into a reason to celebrate—trust me, this chili deserves a spot in your rotation!