So, you’re rushing home from work, you want real dinner (like, not just cereal and definitely not another sad microwave meal), but you don’t have hours. The no bean chili recipe is your ticket to cozy, full-belly land in under an hour. You know, sometimes I’m just not in the mood for beans, or the beans aren’t in the mood for me—if you catch my drift. Plus, my family’s picky. Still, we all actually agree on this one. If you’re craving something with kick and hearty flavor, you’re about to fall for it. Oh, and if you ever want an inspired twist, try it next to these baked chili rellenos or a side of fancy buttery garlic green beans recipe. Trust me, you’ll wonder where this have-you-been-all-my-life meal was hiding. 
Why Make Chili Without Beans?
You’d think chili has to have beans, right? Nope. No bean chili recipe is just as legit—and honestly, some folks swear by it. For one thing, it’s easier on the stomach for a lot of people. I know more than a few pals who’ve banned beans from their kitchens because, well… discomfort. Sometimes you just want big, bold meat flavor and beans get in the way. The chili is thicker, more like a stew than a soup, and clings to your spoon like it means business.
Also, if you’ve ever wanted a lower-carb option—maybe you’re doing keto, maybe you’re just over all that fiber—skipping the beans is the move. This recipe has all the taste, zero of the bloat. Plus, if you want to make crockpot chili recipe later, you can totally adapt it bean-free, too.
“As someone who’s never been a fan of beans, this no bean chili recipe is the answer to my weeknight dinner prayers. My kids even ask for seconds!” – Nicole, actual chili enthusiast
The Right Beef for Chili Recipes
Okay, this is where folks get feisty. There are loads of opinions. Here’s where I land: go with 80/20 ground beef. Why? Because you want a bit of fat for flavor, and lean beef just tastes dry. If you like chili with more “chew” (that’s my favorite weird word for it), use a combo of ground beef and little bites of stew meat.
Sometimes I even swap in a bit of ground pork for extra depth. But straight-up turkey… It works, but it’s not the same. You need that beefy oomph for a classic no bean chili recipe. Don’t splash out on some fancy steak cut. Just regular ground beef, cooked up until brown and crumbly, works every time. Oh, and don’t forget to drain some of the grease unless you’re aiming for chili soup. Learned that lesson the messy way.
For something different, serve it up with some garlic-buttered noodles recipe on the side. Comfort food squared. 
Tips for Success
Alright, here’s the skinny to nail your no bean chili recipe every single time:
- Let the onions get a bit golden before adding beef. Makes the base taste better, honestly.
- Use tomato paste. Even a little plop it gives way more flavor than sauce alone.
- Don’t skip chili powder. Get a good one! Cheap stuff tastes blah.
- Simmer at least 30 minutes (please, trust me), even though it smells amazing fast.
Some folks try to rush it, but a bit of patience gives you that magical, thick, five-star restaurant taste… even if your kitchen’s still messy from last night.
Favorite Toppings Ideas
This is the fun part, at least if you ask my crew. Toppings can totally save a chili night. Grated cheese—sharp cheddar is king here. Dollop of sour cream. Green onions, chopped cilantro (I skip it, honestly), or even pickled jalapeños if you need kick. Oh, and if you’re feeling extra—crunchy tortilla strips or a hunk of cornbread.
Plus, I’ve even tossed on some leftover crack green beans recipe for a twist. The possibilities? Endless. Pile it high or go minimalist—just don’t skip the cheese if I’m coming over.
How to Store and Reheat Leftovers
If there’s any left (doubtful), this no bean chili recipe holds up like a champ in the fridge. Just scoop it into a lidded container and it’ll last three or four days, no problem. The flavor somehow gets stronger—almost suspiciously better—all by itself overnight.
Reheat it in a pot on the stove on medium, or just pop a bowl in the microwave for a couple minutes (stir halfway, so it doesn’t explode like mine did once). You can even freeze it for those nights when you Just. Can’t. Cook. Put it in a freezer bag, lay it flat, and it reheats like new. Sometimes I think it’s my secret weapon for lazy Sundays—or when surprise guests show up and you want them to think you’re a proper grown-up.
Common Questions
How spicy is this?
Totally up to your taste buds. You can add more chili powder, toss in hot sauce, or keep it mild.
Can I make it ahead of time?
Oh, for sure. It actually improves if you let it sit a day in the fridge. Flavors get cozier together.
What can I use if I’m out of ground beef?
Try ground turkey or even ground chicken. The taste will be milder, but it works in a pinch.
Is this no bean chili recipe gluten-free?
Yep, just double-check your seasonings and toppings. Some packaged spice mixes sneak gluten in.
How do I thicken my chili?
Simmer it uncovered for a bit, or stir in a spoonful of tomato paste. Super easy.
Give This Chili a Place at Your Table
So, there you have it! This no bean chili recipe always saves me on busy days (or grumpy moods). It’s meaty, fast, and customizable for families, game days, picky eaters, whoever. Trust me, after one go, you’ll forget why you ever put up with canned soup. For more ideas, check out No Bean 30 Minute Chili – The Whole Cook (seriously, lightning fast), Easy No-Bean Chili Recipe, or a bold Texas-inspired No Bean Chili Recipe l Diethood. Prepare to be asked for seconds. Not joking. 
No Bean Chili
Ingredients
Main Ingredients
- 1 lb 80/20 ground beef Use a bit of fat for flavor.
- 1 large onion, diced Let it get golden before adding beef.
- 2 tbsp tomato paste Adds more flavor than sauce.
- 2 tbsp chili powder Use a good quality brand.
- 4 cups beef broth For a richer chili flavor.
- 1 tsp salt To taste.
- 1 tsp pepper To taste.
Toppings
- 1 cup sharp cheddar cheese, grated Classic topping.
- ½ cup sour cream For a creamy finish.
- ¼ cup green onions, chopped Optional garnish.
- 1 cup pickled jalapeños For added kick.
- 1 cup tortilla strips For added texture.
Instructions
Preparation
- In a large pot, heat oil over medium heat and add the diced onion. Sauté until golden.
- Add the ground beef to the pot, breaking it apart, and cook until browned.
- Stir in the tomato paste and chili powder, cooking briefly to release the flavors.
- Pour in the beef broth and add salt and pepper. Bring to a simmer.
Cooking
- Let the chili simmer for at least 30 minutes, stirring occasionally.
Serving
- Ladle the chili into bowls and top with your choice of toppings.
