This wonderfully chunky no bean chili is ready in 30 minutes, and it's as flavorful as if you've cooked it for hours! Topped with cheddar cheese and sour cream, it's hearty and filling.
This chili is a classic comfort food. It's ready fast, and the leftovers are excellent. In fact, this chili gets better as it rests in the fridge (the same is true for pumpkin chili, by the way). My late father-in-law's chili inspired this recipe. His chili contained beans and was amazing. My beanless version is very good, too, and I think about him whenever I make it.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic.
- Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained.
- Ground beef: I normally use extra-lean ground beef (93% lean and 7% fat), but when they're on sale, I opt for lean ground beef (85/15) or ground pork (as shown in the image above).
- Dried bay leaf: Adds an extra layer of flavor, but it's not mandatory.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the ingredients for the seasoning paste. Cook the onion and beef in olive oil with kosher salt. Add the seasoning paste and mix it in.
Add the beef stock, tomatoes, bay leaf, more salt, and black pepper. Simmer the chili, uncovered, for about 20 minutes until it thickens and the flavors meld. Stir it occasionally.
Serve with your favorite toppings!
Very, very good. Quick and easy and so delicious! Combination and proportion of spices is perfect. I used ground turkey. I had it with your keto garlic bread which is amazing. Thank you!
Magda
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Recipe Tips
- Theoretically, chili is supposed to be cooked lovingly for at least an hour over low heat. But I'm too impatient for that. So this recipe is ready in 30 minutes - and it's intensely flavorful and absolutely delicious. If anything, the meat is juicier because of the shorter cooking time. So don't worry about the short cooking time - it absolutely works.
- While ground beef is a classic, ground pork works just as well. You can also use ground turkey or chicken. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
- This chili can be as spicy or as mild as you'd like. If you don't want it spicy, reduce the chili powder and omit the cayenne. If you enjoy spicy food, increase the cayenne.
Recipe FAQs
There seem to be different opinions on what "real chili" is and whether it includes beans. I like both versions, but no bean chili is obviously the better choice for anyone who prefers to avoid beans (such as anyone on a low-carb or paleo diet).
Beanless chili is often referred to as "Texas chili" since, in Texas, chili is usually prepared without beans or tomatoes. "Chili con Carne" translates to "chili peppers with meat," so that's what the Texas-style recipes focus on.
There's no need to replace them. Simply increase the amount of meat. But if you must, chopped portobello mushrooms are a good option.
Yes! While smoked paprika adds a subtly smoky flavor, it's fine to use regular paprika.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave. Like all chilis and stews, the leftovers improve as the chili thickens and the flavors have a chance to meld. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
I usually serve this chili with any of the following items on the side:
- Cheese muffins
- Almond flour biscuits
- Keto cornbread (shown in the photo above)
- Almond flour bread
It's also excellent as a topping for microwave spaghetti squash or cauliflower rice.
Good toppings for chili, shown in the photo above, include jalapenos, scallions, shredded cheddar, and sour cream.
Recipe Card
Easy No Bean Chili
Video
Ingredients
Seasoning mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ⅛ teaspoon cayenne pepper
- 3 ounces tomato paste
- 2 tablespoons fresh garlic - minced
Chili:
- 2 tablespoons olive oil
- 1 onion - chopped; 6 ounces
- 1 pound 93% lean ground beef
- 1 ½ teaspoons Diamond Crystal kosher salt - divided; see notes below
- 1 cup beef stock
- 15 ounces diced tomatoes - no salt added, undrained
- 1 bay leaf
- ¼ teaspoon black pepper
Instructions
- In a small bowl, use a fork to mix the cumin, paprika, oregano, chili powder, cayenne, tomato paste, and fresh garlic, creating a thick paste.1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 2 tablespoons chili powder, ⅛ teaspoon cayenne pepper, 3 ounces tomato paste, 2 tablespoons fresh garlic
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, ground beef, and ½ teaspoon of kosher salt. Cook, stirring to break up the meat, for about 7 minutes, or until the onions are soft and the meat is browned.2 tablespoons olive oil, 1 onion, 1 pound 93% lean ground beef, 1 ½ teaspoons Diamond Crystal kosher salt
- Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and onions, for one more minute.
- Add the beef stock, tomatoes, bay leaf, the remaining salt, and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.1 cup beef stock, 15 ounces diced tomatoes, 1 bay leaf, ¼ teaspoon black pepper
- Reduce the heat to medium-low and simmer the chili uncovered for 20 minutes, stirring occasionally.
- Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole. Serve immediately.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Optional garnishes are not included in the nutrition info.
- You can use ground pork, turkey, or chicken instead of beef. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
- Use a teaspoon of garlic powder if you don't have fresh garlic.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave. Like all chilis and stews, the leftovers improve as the chili thickens and the flavors have a chance to meld.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
David Fessler says
Such a great recipe. Thanks!
Vered DeLeeuw says
You're very welcome, David! Glad you liked it.
Mary says
Thank you for this easy and delicious recipe!
Vered DeLeeuw says
You're very welcome, Mary! Thanks for the review.
Kim says
Sooo yum!!
Vered DeLeeuw says
Glad you liked this chili, Kim! Thank you very much for the review.
Magda says
Very, very good. Quick and easy and so delicious! Combination and proportion of spices is perfect. I used ground turkey. I had it with your keto garlic bread which is amazing. Thank you 🙂 I made during last week quite a few of your recipes :). And I constantly discover something delicious .
Vered DeLeeuw says
You've been on a roll, Magda! 🙂
Many thanks for all these reviews, and for trusting my recipes!
buddy's ma says
Don't like it with the oregano. Second batch, I switched oregano for cinnamon and it was great.
Lisa says
I made this as written and really enjoyed the flavors. One of the few chilis I looked forward to eating again. I am making this without the cayenne for my 2& 4 yo granddaughters. Thanks for such a rich, delicious recipe.
Vered DeLeeuw says
You're very welcome, Lisa! Thank you for taking the time to write a review.
Lee says
Fantastic flavor, preparation takes longer than recipe suggests but the end product is worth the extra time. After making the recipe as written several times I started adding some diced green pepper to the meat/onion browning step and a small can of tomato sauce with the diced tomatoes which made a good pot of chili even better.
Vered DeLeeuw says
Thanks, Lee, for the comment and for sharing your delicious tweaks.
Lynn says
Fabulous! Sometimes I add bell peppers and jalapeños and that just steps it up to a new level. This chili will forever be my go to. I do take additional time and simmer covered an hour or two just to enhance the flavors even more.
Vered DeLeeuw says
Thank you for sharing your delicious tweaks, Lynn!
Brittany says
This is my go-to chilli recipe. I go a little light on the chilli powder because I’m a wimp for spice- but this chilli is a big win every time!
Vered DeLeeuw says
How wonderful, Brittany! Thank you!
Jenny says
I used way too much minced garlic and way too much cumin on accident but this recipe was great it was really good very tasty and it will definitely keep the vampires away but I will definitely try this recipe again
Vered DeLeeuw says
Haha glad you liked it, Jenny!