No Bean Chili Recipe
I’m really excited to share this No Bean Chili Recipe with you—it’s one of those meals that feels like a big, warm hug on a chilly day. What makes this chili special is how it skips the beans but still delivers all that hearty, satisfying flavor you crave from a good bowl of chili. Whether you’re avoiding beans for dietary reasons or just prefer your chili meat-forward, this recipe has got you covered.
Trust me, this No Bean Chili Recipe works wonders for weeknight dinners or a game day feast because it’s easy to make, super flavorful, and leftovers taste even better the next day. Plus, it’s flexible enough for you to tweak however you like, so it’ll quickly become one of your go-to chili recipes.
Why This Recipe Works
- Tender Beef Cubes: Using beef chuck roast ensures your chili has rich, melt-in-your-mouth meat that’s perfect for long simmering.
- No Beans, All Flavor: Omitting beans lets the spices and beef shine, appealing to those who prefer a chunkier texture or want to avoid legumes.
- Balanced Spices: The combo of chili powder, cumin, and paprika creates that classic chili warmth without overpowering.
- Simple Ingredients, Big Taste: With pantry staples like tomato paste and Worcestershire sauce, you get a deep, savory base that’s easy to pull off.
Ingredients & Why They Work
Each ingredient in this No Bean Chili Recipe is chosen to boost flavor and texture while keeping the cooking process straightforward. When you pick your beef and fresh veggies, you’re setting yourself up for a delicious, satisfying dish.
- Beef chuck roast or beef stew meat: This cut is ideal for slow cooking because it becomes tender and flavorful as it simmers.
- Salt: Essential for seasoning the beef and bringing out all the natural flavors.
- Cornstarch: Helps to seal in juices during searing and thickens the chili slightly.
- Olive oil: For that perfect sear and sauté of veggies without burning.
- White onion: Adds sweetness and aroma as it softens.
- Red bell pepper: Brings a subtle sweetness and vibrant color.
- Celery: Adds crunch and depth to the base with a mild aromatic flavor.
- Tomato paste: Intensifies the tomato flavor and thickens the chili base.
- Minced garlic: Classic aromatic that gives chili its characteristic punch.
- Chili powder: Core seasoning that delivers warmth and that signature chili taste.
- Ground cumin: Adds earthiness and subtle bitterness for balance.
- Paprika: Enhances color and adds smoky, sweet undertones.
- Beef broth: Creates that rich, savory liquid foundation.
- Diced tomatoes: Keeps the chili juicy and fresh with natural acidity.
- Diced green chiles: Adds mild heat and extra flavor complexity.
- Worcestershire sauce: Brings umami depth and tang.
- Lime juice: Brightens the final dish and cuts through richness.
Make It Your Way
I love making this No Bean Chili Recipe my own by adjusting the heat level or adding extra veggies depending on what I have on hand. Don’t be shy about making it suit your taste buds—this chili is incredibly forgiving and welcomes customization.
- Variation: Once, I added some chopped mushrooms to the pot for extra umami and texture, and it was a hit with my family.
- Make it Spicy: Feel free to add cayenne pepper or chipotle powder if you like a bit more heat.
- Vegetable Boost: Toss in diced zucchini or carrots in the simmering stage to sneak in extra veggies.
- Low-Carb Friendly: Since there are no beans, this chili fits perfectly into a low-carb or keto diet.
Step-by-Step: How I Make No Bean Chili Recipe
Step 1: Prep and Season the Beef
First things first: cut your beef chuck roast into 1-inch cubes. I like to pat them dry with paper towels before seasoning with salt and dusting evenly with cornstarch. This helps the beef brown beautifully without steaming. Trust me, that golden crust adds so much flavor!
Step 2: Sear the Beef
Heat olive oil in a large Dutch oven over medium-high heat, then add your beef cubes. Stir frequently so each side gets nicely browned—about 5 minutes should do it. This step is crucial because those browned bits on the bottom of the pot are flavor gold.
Step 3: Cook the Veggies and Spices
Next, toss in your diced onion, red bell pepper, and sliced celery. Cook them for about 5 minutes until they just start to soften—don’t let them get mushy. Stir in tomato paste, garlic, chili powder, cumin, and paprika. Toast everything together for about 2 minutes; this step really amplifies the spice flavors.
Step 4: Add Liquids and Simmer
Pour in beef broth, diced tomatoes with their juice, diced green chiles, and Worcestershire sauce. Give everything a good stir, bring it up to a simmer, then lower the heat and cover. Let it simmer gently for about 90 minutes, stirring every now and then. The beef will get tender and soak up all those cozy flavors.
Step 5: Finish with Lime Juice and Serve
Just before serving, stir in lime juice to brighten the flavor. Ladle the chili into bowls and add your favorite toppings like shredded cheddar, sour cream, or fresh cilantro. It’s that simple, and oh so good!
Tips from My Kitchen
- Perfect Sear: Don’t rush browning the beef; it’s the foundation of deep flavor.
- Don’t Skip Toasting Spices: Toasting the chili powder and cumin unlocks their aroma and gives the chili complexity.
- Stir Occasionally: Occasional stirring prevents burning and helps the flavor meld together beautifully.
- Adjust Consistency: If your chili is too thick, add a splash more broth; too thin, let it simmer uncovered a bit longer.
How to Serve No Bean Chili Recipe
Garnishes
I’m all about topping my chili with shredded sharp cheddar for that melty cheese goodness, a dollop of cool sour cream to balance the heat, and a sprinkle of fresh cilantro to add a pop of brightness. These toppings really take the chili up a notch and make each bite exciting.
Side Dishes
Serve this No Bean Chili Recipe alongside some warm cornbread, a simple green salad, or even tortilla chips for scooping fun. I love pairing it with roasted sweet potatoes or steamed rice to round out the meal as well.
Creative Ways to Present
For parties, I’ve served this chili in mini bread bowls which everyone loved—and it cuts down on dishes! Another fun idea is layering the chili over baked potatoes with toppings for a chili-stuffed potato bar that’s perfect for kids and adults alike.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover chili in an airtight container in the fridge, where it keeps beautifully for up to 4 days. It’s a huge bonus that this chili tastes even better after the flavors have had more time to meld overnight!
Freezing
If I want to save some for later, I freeze portions in meal-sized containers. This chili freezes wonderfully without losing texture or flavor—just thaw overnight in the fridge before reheating.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it looks too thick. Microwaving works in a pinch, just watch for hot spots and stir frequently.
FAQs
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Can I use ground beef instead of stew meat in this No Bean Chili Recipe?
Absolutely! Ground beef works fine if you want a quicker cook time, but the texture and flavor will be different. If you use ground beef, brown it thoroughly before adding the veggies and spices, and simmer for less time since it cooks faster.
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Is this No Bean Chili Recipe spicy?
This chili has moderate spice from chili powder and green chiles. You can control the heat easily by adjusting these ingredients or adding cayenne pepper for more kick.
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Can I make this chili in a slow cooker?
Yes! After searing the beef and cooking the veggies and spices on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
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Why do you add lime juice at the end?
Lime juice brightens the chili, cutting through the richness of the beef and deep flavors to give it a fresh, balanced finish.
Final Thoughts
This No Bean Chili Recipe is special to me because it combines comfort with simplicity—no fuss, big flavor, and a bowl full of warmth. I hope you’ll give it a try soon, whether for family dinner or a cozy night in. It’s the kind of dish that makes you feel at home, and I know you’ll enjoy every bite as much as I do.
Print
No Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty No Bean Chili recipe features tender beef chuck roast simmered with aromatic spices, vegetables, and a rich tomato base, creating a flavorful chili without beans. Perfect for those avoiding legumes or seeking a low-carb twist on classic chili.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast or beef stew meat
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium red bell peppers, diced
- 2 medium celery ribs, sliced
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 cup beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (7 ounce) can diced green chiles
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
Toppings (optional)
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the beef and vegetables: Cut 2 pounds of beef chuck roast into 1-inch cubes. Season evenly with 1 teaspoon salt and dust with 3 tablespoons cornstarch. Dice 1 medium white onion, 2 medium red bell peppers, and slice 2 medium celery ribs. Set aside.
- Sear the beef: Heat 2 tablespoons olive oil in a large 6-quart Dutch oven or pot over medium-high heat. Add the seasoned beef cubes and sear for about 5 minutes, stirring frequently, until all sides are browned.
- Sauté vegetables and spices: Add the diced onion, red bell peppers, and celery to the pot. Cook for 5 minutes until the vegetables start to soften. Stir in 2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 tablespoon chili powder, 2 teaspoons ground cumin, and 2 teaspoons paprika. Let the spices toast for 2 minutes while stirring.
- Add liquids and simmer: Pour in 1 cup beef broth, 1 can (15 ounces) diced tomatoes (undrained), 1 can (7 ounces) diced green chiles, and 2 tablespoons Worcestershire sauce. Bring the mixture to a gentle simmer.
- Cook until tender: Reduce the heat to low, cover the pot, and let it simmer for 90 minutes, stirring occasionally, until the beef is tender and flavors meld.
- Finish with lime juice: Stir in 2 tablespoons lime juice just before serving to add brightness.
- Serve with toppings: Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped fresh cilantro as desired.
Notes
- Using cornstarch helps thicken the chili and gives the beef a nice crust during searing.
- Adjust chili powder and paprika to your preferred spice level for milder or spicier chili.
- If you prefer extra thickness, simmer uncovered for the last 15 minutes to reduce liquid.
- For a lower fat version, use lean beef stew meat or trim excess fat before cooking.
- Fresh lime juice brightens the flavor; do not skip this step.
- This chili can be made in advance and tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
