Chili without the beans – just beef, tomatoes, onions and lots of great spices. Make it, freeze the leftovers and eat it for days.
In this recipe
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Chili without beans
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The right beef
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Try this chili trick
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cooking times
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Chili toppings
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Freeze leftovers
BE PICTURED IN; CHARACTERIZED IN:
Oh boy. I’m worried about venturing into the bean-versus-no-bean chilli debate!
Why make chili without beans?
When it comes to chili, my answer to the big beans vs. no beans debate is YES. What I want to say is that I find both variants very tasty and will not refuse a bowl of either.
I tend to like beans in chili because they add some bulk economically and I find them delicious. But many people have dietary issues with beans, or would rather not have them. Also, some people just don’t like the texture or the taste.
Now if you’re nodding your head, then this is the chili for you! It has the perfect balance of tomato, beef, flavors and spices. It goes great with toppings or fries and is ready to use in less than an hour.
The right beef for chilli recipes
I like chili with ground beef, but you can also use diced beef roast for this recipe.
If you go for Chuck Roast just know that you need to simmer the chili for a lot longer to tenderize the meat, but some people prefer it that way.
I’m not a big fan of lean ground beef in most other recipes, but I think a 90/10 ground beef mix works really well for chili like this one. The extra fat mixes with the chili making it nice and rich. If you get fatter than 90/10, you’ll probably want to drain some fat before preparing the chili.
The trick for thick, hearty chili
In general, you don’t want your chilli to be too thick or too runny. Too runny and it’s closer to soup.
One trick I use to thicken my chili is to add some cornmeal. You don’t need much (a few tablespoons) and it doesn’t alter the taste. It just gives the whole dish a nice body and thickness. If the chili seems too thin for your liking, just let it simmer for another 5 to 10 minutes to thicken it up a little more. The cornmeal should help.
How long to cook this chili
This ground beef chili is ready in under an hour—or you can simmer it for much longer if you’d like. The longer it simmers, the thicker and more flavorful it becomes.
If you’re using pot roast, just continue to simmer until the meat is tender and breaks up easily — about 2 to 3 hours.
Personally, I think chili can be even better the second day after the flavors have blended for a few hours in the fridge!
Ways to top your chili
Once your chili has finished cooking, the question becomes what to serve it with. There are a number of options, but I like the defaults: grated cheese, sour cream and green onions.
A side of tortilla chips is never a bad idea. Hot sauce? Secure. Avocado? Absolutely. Diced onions? Why not?! walk crazy!
Freeze leftovers!
Leftovers keep refrigerated for about five days or frozen for up to two months. You could even make a double batch and save your freezer for later!
Looking for more great chili recipes?
- Pressure Cooker White Chicken Chili
- Minced Chili
- Slow Cooker Shredded Chicken Chili
- Chili con carne
- Spicy vegetarian chili
Easy no-bean chili
You can swap out the ground beef for the same amount of ground beef. Cut into bite-sized cubes and simmer until the meat is tender, 2 to 3 hours.
ingredients
For the chili:
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1 tablespoon olive oil
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2 lb lean ground beef
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1 White Onionrolled
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1 green pepperrolled
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1 jalapenocored and diced
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4 cloves Garlic, chopped
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2 teaspoon cumin
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1 teaspoon paprika
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2 tablespoon mild chilli powder
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1 teaspoon kosher Salt
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1 teaspoon freshly ground black pepper
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6 ounces tomato paste
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2 tablespoon meal with cereals
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1 (28–ounce) can be clunky tomato puree (or diced tomatoes)
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2 cups beef broth
For the toppings:
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Sliced spring onions
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sour cream
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Shredded cheddar cheese
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tortilla chips
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Diced avocado
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Diced Onion
method
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Roast the beef:
In a Dutch oven or heavy-bottomed saucepan over medium-high heat, add a drizzle of olive oil, then add the ground beef. Sear the beef well and break it up with a wooden spoon while it cooks.
Allow the beef to cook for 5 to 6 minutes until lightly browned. The beef should not have any visible pink spots.
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Add the onions through cornmeal:
Add the onions, peppers, jalapeño and garlic to the chili and stir. Let the vegetables cook for a few minutes until soft. Add the cumin, paprika, chilli powder, salt and pepper and stir to combine.
Finally add the tomato paste and cornmeal and stir into the mixture. It will appear very dry at this point, but let it cook for a few minutes, stirring constantly to develop some color.
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Add tomatoes and beef broth to the chili:
Use the liquid to scrape off any bits stuck to the pan.
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Let the chili simmer:
Bring the chilli to a simmer and turn the heat to low. Let the chili simmer for at least 10 minutes, but it could simmer for hours at this point if you wish. Just keep an eye on it to make sure it has enough liquid and add water if it seems dry.
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Surcharge:
Serve the bean-less chili with shredded cheddar cheese, sour cream, and fresh spring onions.
Leftovers can be kept in the refrigerator for a few days or frozen for up to two months. Slowly heat the chili on the stove.
| nutritional information (per serving) | |
|---|---|
| 491 | calories |
| 22g | Fat |
| 26g | carbohydrates |
| 49g | protein |
