The Hearty Meat-Lover’s No-Bean Chili Recipe For Cold Days
Simmering with robust flavors and hearty spices, this no-bean chili recipe delivers a knockout punch of comfort and warmth.
Meat lovers will absolutely adore the rich, deep taste that develops slowly in every pot.
Chunky ground beef melts into a thick, delicious sauce that promises pure satisfaction.
Each carefully crafted bite tells a story of bold seasoning and culinary passion.
The secret lies in layering complex spices that dance across your palate with remarkable intensity.
Traditional chili techniques merge with a twist that skips legumes while maintaining maximum flavor impact.
You’ll savor every spoonful of this soul-warming dish that turns an ordinary meal into an extraordinary experience.
Ingredient Guide for No-Bean Chili
For Protein:
Ground Beef: Choose lean cuts for a healthier chili with robust meaty flavor and minimal grease.
For Base and Liquid:
Tomato Paste: Concentrated tomato goodness that deepens the chili's rich flavor and provides natural thickness.
Chunky Tomato Puree, Diced Tomatoes: Adds texture and bright acidity, creating a vibrant sauce base.
Beef Stock: Enhances meaty undertones and provides a savory liquid foundation for the chili.
For Aromatics and Vegetables:
White Onion: Brings a sharp, crisp sweetness that forms the flavor backbone of the chili.
Green Pepper: Adds a fresh, slightly bitter crunch and subtle vegetal complexity.
Jalapeño: Introduces a controlled heat that sparks excitement without overwhelming the palate.
Garlic: Delivers an intense, pungent depth that elevates the entire dish's flavor profile.
For Spices and Seasonings:
Cumin: Contributes an earthy, warm essence that's quintessential to authentic chili flavor.
Paprika: Offers a subtle smoky sweetness and beautiful reddish color.
Chili Powder: Provides classic chili warmth and traditional southwestern character.
Kosher Salt, Black Pepper: Fundamental seasonings that balance and amplify all other ingredients.
For Thickening:
Cornmeal: Creates a subtle texture and helps naturally bind the chili without using beans.
Equipment to Make No-Bean Chili with Ease
Dutch oven or heavy-bottomed pot: Essential for even cooking and developing deep flavors.
Wooden spoon: Perfect for breaking up ground beef and stirring ingredients without scratching the pot.
Cutting board: Needed for chopping onions, green peppers, jalapeño, and scallions.
Sharp knife: Crucial for precise vegetable and herb preparation.
Measuring spoons: Help ensure accurate seasoning with spices like cumin and chili powder.
Grater: Used for shredding cheddar cheese as a topping.
Can opener: Necessary for opening canned diced tomatoes.
Simmering Instructions for No-Bean Chili
Meat Preparation Ground beef gets a flavor boost with a quick sizzle in a hot pot, breaking into delicious crumbly bits.
Veggie Awakening Colorful onions, peppers, and garlic dance into the meat, softening and releasing their aromatic magic.
Spice Symphony Cumin, paprika, and chili powder transform the mixture into a bold, zesty masterpiece that tingles taste buds.
Tomato Magic Diced tomatoes and rich beef stock join the party, creating a luscious base that brings everything together.
Slow Simmer Gentle bubbling allows flavors to mingle and develop depth, creating a rich and comforting meal.
Gorgeous Garnish Fresh scallions, sharp cheddar, and creamy sour cream crown this incredible chili with restaurant-worthy flair.
Leftover Love Refrigerate or freeze for future quick and delicious meals that taste even better the next day.
Spice Tips and Customizations for No-Bean Chili
Choose ground beef with 80/20 lean-to-fat ratio for maximum flavor and juiciness in your chili.
Experiment with different chili powder blends or add a pinch of smoked paprika for deeper, more complex taste profiles.
Toast whole spices before grinding to release more intense aromatics and elevate the overall depth of your chili.
Adjust jalapeño quantity based on personal spice tolerance; remove seeds for milder version or add extra for more kick.
Chili tastes even better the next day as flavors continue to meld and develop, making it perfect for meal prep and busy weeknights.
Serving No-Bean Chili the Bold Way
Hearty Bowl Centerpiece: Serve this robust chili in deep ceramic bowls that showcase its rich, meaty texture and vibrant colors, making each serving feel like a warm, comforting embrace.
Tex-Mex Platter Paradise: Create a DIY chili topping station with small bowls of crispy tortilla strips, diced red onions, sliced jalapeños, chopped cilantro, and lime wedges for guests to customize their meal.
Cornbread Companion: Pair the chili with a slice of warm, slightly sweet cornbread to soak up the delicious sauce and provide a perfect textural contrast to the meaty chili.
Game Day Crowd-Pleaser: Transform this no-bean chili into a nacho topping or use it as a filling for hearty chili cheese dogs, making it an ideal crowd-pleasing option for sports gatherings or casual parties.
How to Store No-Bean Chili Properly
Batch Cooking Brilliance: Whip up a double batch of this hearty chili and divide into meal-prep containers for quick weeknight dinners that save time and energy.
Freezer-Friendly Strategy: Cool the chili completely before transferring to freezer-safe containers, leaving a small space at the top to allow for expansion during freezing.
Flavor Enhancement Trick: Let the chili sit in the refrigerator overnight to allow the spices to meld and intensify, creating an even more delicious meal when reheated.
Smart Reheating Method: Warm the chili slowly on the stovetop, adding a splash of beef stock to restore moisture and prevent scorching, stirring occasionally to maintain even heating.
Hearty no-bean chili combines robust beef with rich spices for a satisfying meal perfect for cold nights. Warm bowls of this classic comfort dish invite you to savor each spoonful with pure culinary delight.
Ingredients
Scale
2 lbs (907 g) lean ground beef
28 oz (794 g) chunky tomato puree or diced tomatoes
6 oz (170 g) tomato paste
2 cups (473 ml) beef stock
1 white onion, diced
1 green pepper, diced
1 jalapeño, seeded and diced
4 cloves garlic, minced
2 tbsps (30 g) mild chili powder
2 tsp (10 g) cumin
2 tbsps (16 g) cornmeal
1 tsp (5 g) paprika
1 tsp (6 g) kosher salt
1 tsp (2 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
Instructions
Meat Preparation: Heat olive oil in a Dutch oven over medium-high heat, then brown ground beef completely, breaking it into small pieces until no pink remains.
Vegetable Integration: Add onions, green peppers, jalapeño, and garlic to the browned meat, sautéing until vegetables become soft and aromatic.
Spice Infusion: Sprinkle cumin, paprika, chili powder, kosher salt, and black pepper over the meat-vegetable mixture, thoroughly combining to distribute flavors evenly.
Flavor Layering: Incorporate tomato paste and cornmeal, stirring constantly to prevent sticking and enhance the chili’s depth of flavor.
Liquid Incorporation: Pour in diced tomatoes and beef stock, deglazing the pot to capture caramelized bits and create a rich base.
Simmering Process: Reduce heat to low, allowing chili to simmer uncovered for 15-20 minutes, stirring occasionally and adjusting liquid if needed to maintain desired consistency.
Final Touches: Adjust seasoning to taste, then serve hot with a garnish of shredded cheddar cheese, sour cream, and sliced scallions.
Storage Instructions: Store leftover chili in sealed containers, refrigerating for up to 4 days or freezing for 2 months, reheating gently when ready to serve.
Notes
Meat Mastery: Choose ground beef with 80/20 fat content for optimal flavor and juiciness, ensuring the chili remains rich and not dry.
Spice Precision: Toast spices briefly before adding to enhance their depth and release aromatic compounds, creating a more complex flavor profile.
Thickness Strategy: Cornmeal acts as a natural thickener, helping achieve the perfect chili consistency without making the dish too heavy or starchy.
Temperature Control: Maintain a low, gentle simmer to prevent burning and allow flavors to meld together, developing a harmonious and deeply satisfying taste.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.