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 a filling, hearty meal.
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. It's fine to use regular paprika instead of smoked paprika.
- 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). It's fine to use lean ground beef (85/15). You can also use ground pork (as shown in the image above), turkey, or chicken. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
- Beef stock: Store-bought is fine.
- 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 Tip
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.
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).
It's often referred to as "Texas chili" since, in Texas, chili is usually prepared without beans. It's also made without 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.
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 cheese 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.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat for about 3 minutes. Add the onion, 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.
- 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.
- 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.
- 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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jewell says
It's such a waste of time when these people don't show the measurements of the ingredients!!
Vered DeLeeuw says
Hey Jewell,
The exact measurements can be found in the recipe card.
Anita says
Hi,
I want to serve this chili for a party and want to make recipe for 20 people, that increases recipe 5 times. Do I follow same increase to seasoning mix?
Vered DeLeeuw says
Hi Anita,
Yes, you do.
Deb says
This is the best chili I have ever tasted! I didn't want to stop eating it. Amazing flavor!
Vered DeLeeuw says
I'm so glad you liked it, Deb! Thanks for the comment.
James says
Believe the hype! This chili is one of the best tasting if not the best tasting chili I have ever made or tried. I read the reviews before I made it and decided to double up on the ingredients and add chopped green pepper. It is amazing and has just the right amount of heat for my taste buds. I invited my brother over to sample it. He left here with some for later, he loved it too!
Vered DeLeeuw says
Yay! I'm so glad you and your brother enjoyed this chili, James! I made a batch yesterday and it's already gone - doubling the ingredients is definitely a good idea. 🙂
Katgy says
What is cholesterol?
Vered DeLeeuw says
I assume you mean how many milligrams of cholesterol are in each serving? It's about 72 mg, according to my nutrition calculator. If this is a health issue, please verify this information independently.
Janet says
can this chilli be used on hotdogs and hamburgers?
Vered DeLeeuw says
Hi Janet,
Yes, it can! 🙂
Gabriella says
This is SO FLAVORFUL! Never had chilli with such good flavoring. At the first taste I was shocked at the delicious flavoring the seasoning made. I did a couple things differently but seems this recipe is pretty hard to mess up! Highly recommend!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Gabriella! Thank you for the glowing review. ❤️
Marcie says
I made this last night for my family and it was a huge hit! My kids loved it, and my husband and I had two bowls each. Thanks so much! By the way, I made it with ground turkey which was still delicious!
Vered DeLeeuw says
I'm so glad everyone in your family enjoyed this recipe, Marcie! It's good to know that ground turkey works.
Rachel says
What is a serving size? One cup?
Vered DeLeeuw says
Hi Rachel,
When the chili is done, I divide it into four roughly equal portions. Each portion is a serving.
Rochelle says
Hi There! would this recipe work in the crockpot?
Vered DeLeeuw says
Hi Rochelle,
I only tested this recipe on the stovetop.
Barbara Mauldin says
Can't wait to try your recipes!
Vered DeLeeuw says
I hope you enjoy them, Barbara!
Megan says
Should I use 6 oz tomato paste or only 3 ounces (1/2 of a 6 ounce can)?
Vered DeLeeuw says
Hi Megan,
You should use three ounces of tomato paste.