No Beans Chili in One Pot Recipe
Introduction
This no beans chili is a hearty and flavorful one-pot meal perfect for chili lovers who prefer a classic, bean-free version. Packed with spices, tender ground beef, and rich tomato base, it’s easy to make and satisfying for any occasion.
Ingredients
- 2 pounds ground beef (80/20 preferred, or ground turkey)
- 1 medium onion (finely diced)
- 1 medium green bell pepper (finely diced)
- 2 teaspoons kosher salt (or more to taste)
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 3 teaspoons smoked paprika
- 6 cloves garlic (minced)
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
Instructions
- Step 1: Heat a heavy-bottomed Dutch oven over medium-high heat. Add the ground beef and brown it for about 3 minutes, stirring often. Use a slotted spoon to remove the beef and place it in a bowl, leaving the grease in the pot for cooking the vegetables.
- Step 2: Lower heat to medium and add the diced onion and bell pepper to the pot. Cook for 4 to 5 minutes, stirring frequently, until softened.
- Step 3: Stir in the kosher salt, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring often to toast the spices.
- Step 4: Reduce heat to medium-low, add the minced garlic and tomato paste, and cook for another minute, stirring regularly. Then return the cooked ground beef to the pot along with crushed tomatoes, beef broth, and bay leaves.
- Step 5: Bring the chili to a boil, then reduce the heat to low and cover with a lid. Let it simmer gently for 25 minutes to blend the flavors.
- Step 6: Turn off the heat, remove the bay leaves, stir, and taste the chili. Adjust the seasoning with additional salt or spices if needed.
- Step 7: Serve hot with your favorite garnishes such as sour cream, shredded cheddar, avocado, fresh cilantro, and chips or cornbread.
Tips & Variations
- For a lighter option, substitute ground turkey or chicken for beef.
- Add a diced jalapeño with the vegetables if you like extra heat.
- Use smoked paprika to give the chili a rich, smoky depth of flavor.
- Serve with cornbread for a classic chili meal experience.
Storage
Store cooked and cooled chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in advance?
Yes, this chili tastes even better the next day as the flavors have time to meld. Prepare it a day ahead and store it in the fridge.
Can I freeze this chili?
Absolutely. Cool the chili completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
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No Beans Chili in One Pot Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty No Beans Chili recipe is made in one pot, combining ground beef, aromatic spices, and rich tomato flavors for a comforting meal that’s easy to prepare and perfect for any occasion. With no beans, it’s a meat-forward chili that simmers to perfection, delivering bold taste in every bite.
Ingredients
Meat
- 2 pounds ground beef (80/20 or ground turkey)
Vegetables
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 6 cloves garlic, minced
Spices & Seasonings
- 2 teaspoons kosher salt (or more to taste)
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 3 teaspoons smoked paprika
Other Ingredients
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
Instructions
- Brown the Meat: Heat a heavy bottomed Dutch oven over medium-high heat. Add the ground beef and brown it for about 3 minutes, stirring frequently. Using a slotted spoon, remove the browned beef from the pot and place it into a bowl. Leave the rendered fat in the pot for cooking the vegetables.
- Cook the Vegetables: Reduce heat to medium. Add the finely diced onion and green bell pepper to the Dutch oven. Cook them for 4-5 minutes, stirring often until softened.
- Add Spices: Stir in the kosher salt, chili powder, ground cumin, dried oregano, and smoked paprika. Cook the mixture for 1 minute, stirring to combine and bloom the spices.
- Add Garlic and Tomato Paste: Lower heat to medium-low. Add the minced garlic and tomato paste, cooking and stirring constantly for another minute to develop flavor.
- Combine Ingredients and Simmer: Return the cooked ground beef to the pot. Pour in the crushed tomatoes and beef broth. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Let it simmer gently for 25 minutes.
- Finish and Adjust Seasoning: Turn off the heat. Remove the bay leaves, stir the chili, and taste it. Adjust the seasoning with salt if necessary.
- Serve: Serve the chili hot with your favorite garnishes such as sour cream, shredded cheddar cheese, diced avocado, fresh cilantro, and tortilla chips or cornbread on the side. Store leftovers in a covered container in the refrigerator for up to 4 days.
Notes
- Use 80/20 ground beef for the best balance of flavor and fat; ground turkey is a leaner alternative.
- Don’t drain the fat after browning beef to retain flavor for cooking the vegetables.
- Adjust spices to your heat preference, adding cayenne or hot sauce if you like it spicier.
- This chili can be reheated gently on the stovetop or in a microwave.
- For a thicker chili, simmer uncovered in the last 10 minutes to reduce liquid.
- Perfect for meal prep and freezes well in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: no beans chili, one pot chili, ground beef chili, easy chili recipe, stovetop chili, weeknight dinner, meat chili, hearty chili
