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

Scale

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