This no bean beef chili is a thick, meaty pot of ground beef, tomato paste, and chili powder simmered in beef broth and topped with cheddar, sour cream, and pickled jalapenos. It skips the beans without losing any substance. The broth, tomato paste, and beef do the work that beans usually do.
It works for picky eaters and for anyone who just wants more meat in the bowl. It cooks in about an hour and needs only one pot.
Table of Contents
Why This No Bean Beef Chili Recipe Works
Browned beef and a spoon of tomato paste build a deep, savory base. The broth turns it into a chili that eats more like a stew.
Cooking the onion until golden adds sweetness that balances the spice. Garlic and cumin add warmth without extra effort. Both go into the pot at points that need no extra pans.
Without beans the pot reduces to a thick, spoon coating texture. Toppings add creaminess, tang, and crunch. Set them out in small bowls so everyone can build a bowl.
Ingredients for No Bean Beef Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80 percent lean
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Toppings: 1 cup grated sharp cheddar, 1/2 cup sour cream, 1/4 cup green onions, 1 cup pickled jalapenos, 1 cup tortilla strips
Ground beef. Eighty percent lean beef gives enough fat to flavor the broth, and you can drain the excess if you wish.
Tomato paste. A spoonful cooked with the spices turns dark red and gives the chili its depth.
Beef broth. Low sodium broth reduces into a rich sauce without making the pot too salty.
Chili powder and cumin. Use fresh spices for the cleanest flavor, and add more chili powder for extra heat.
Toppings. Cheddar, sour cream, jalapenos, and tortilla strips add creaminess, tang, and crunch.
How to Make No Bean Beef Chili
1. Cook the onion Heat the oil in a large pot over medium heat and cook the onion for 5 minutes until golden. Add the garlic for 1 minute.
2. Brown the beef Add the beef and cook for 7 to 8 minutes, breaking it up, until no pink remains.
3. Toast the paste and spices Stir in the tomato paste, chili powder, and cumin and cook for 1 to 2 minutes until fragrant.
4. Add the broth Pour in the broth, salt, and pepper and scrape the bottom of the pot.
5. Simmer Bring to a boil, lower the heat, and simmer for 30 to 35 minutes, stirring now and then, until thick.
6. Top and serve Ladle into bowls and top with cheddar, sour cream, green onions, jalapenos, and tortilla strips.
How to Serve No Bean Beef Chili
Serve the chili hot with the toppings on the side so everyone can build a bowl. Skillet yeast bread is great for dipping, and crispy homemade fries turn it into loaded fries. Tangy Dijon macaroni salad and homemade corn salsa add a fresh contrast.
How to Store and Reheat No Bean Beef Chili
Cool the chili within two hours and refrigerate in airtight containers for 3 to 4 days. Freeze for up to 3 months without the toppings, and thaw overnight in the refrigerator. Reheat on the stove to 165 degrees F, adding broth if it is too thick.
Tips and Variations for No Bean Beef Chili
Brown well. Let the beef sit for a minute between stirs so it forms a deep brown crust. Crumbs that stay in contact with the pan brown well.
Cook the beef fully. Ground beef is safe at 160 degrees F, so make sure no pink remains.
Reduce the broth. Simmer uncovered so the broth cooks down and the chili turns thick. Stir every few minutes to keep the bottom from catching.
Watch the salt. Cheese and pickled jalapenos add salt, so taste before you add more. Salt the pot only at the end if it needs it.
Add depth. A spoon of smoked paprika or a splash of Worcestershire sauce deepens the pot.
Adjust the heat. Add cayenne for more heat, and wear gloves when handling fresh peppers.
Flag the allergens. Cheddar and sour cream contain milk, tortilla strips may contain wheat, and Worcestershire sauce contains fish, so check labels.
Check trusted guidance. For general advice on cooling and storing leftovers, see the Purdue Extension guide to storing leftovers before packing the pot away.
Frequently Asked Questions About No Bean Beef Chili
Why make no bean beef chili?
It suits people who dislike beans or want more meat. It also gives a thicker, stew like texture.
Can I freeze no bean beef chili?
Yes, freeze it without toppings for up to 3 months. Thaw it overnight in the refrigerator.
How thick is no bean beef chili supposed to be?
It should coat a spoon but still ladle easily. Simmer uncovered for a few minutes if it looks thin.
Can I use broth from a carton?
Yes, choose low sodium broth so you can control the salt. Regular broth can make the finished chili too salty after it reduces.
What can I add for more flavor?
A spoon of smoked paprika or a splash of Worcestershire sauce deepens the pot.
No Bean Beef Chili
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 80 percent lean
- 1 large onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 4 cup low sodium beef broth
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup sharp cheddar cheese grated, for topping
- ½ cup sour cream for topping
- ¼ cup green onions chopped, for topping
- 1 cup pickled jalapenos for topping
- 1 cup tortilla strips for topping
Instructions
Cooking
- Cook the onion. Cook the onion in the oil over medium heat for 5 minutes, until golden, then add the garlic for 1 minute.
- Brown the beef. Add the beef and cook for 7 to 8 minutes, until browned with no pink left.
- Season. Stir in the tomato paste, chili powder, and cumin for 1 to 2 minutes, until fragrant.
- Simmer. Add the broth, salt, and pepper and simmer for 30 to 35 minutes, until the chili is thick.
- Top. Ladle into bowls and add cheddar, sour cream, green onions, jalapenos, and tortilla strips.
