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Bold, meaty, unapologetically rich, and perfectly soul-warming, this No Bean Chili recipe delivers robust beef flavor, fragrant spices, a whisper of smoke, and tons of cozy comfort—all in one pot! Best of all, this deeply satisfying Texas chili is super easy and ready in under an hour, no overnight simmer, just layer after layer of lone star flavor.

“Made this tonight. Phenomenal. Everyone loved it!”

– MORGAN
Overhead photo of a bowl of Texas chili made with no beans, all beef and garnished with shredded cheese and sour cream.

Update: This recipe was originally published in February 2020. I made edits to the article below to include more information about making Texas chili without beans. 

Hi, friends! If you’re looking for a hearty Texas chili recipe with no frills, all flavor, you’ve found it:

Table of Contents

About this no bean chili recipe

Imagine: a big steaming bowl Texas chili—thick, luscious, and jam-packed with tender beef mingling with slowly simmered pungent garlic, sweet tomatoes, savory bell peppers, and delicious blend of robust spices. 

Honestly, this isn’t just chili. It’s the kind of no bean chili that clings to your spoon, soothes your soul, and fills the kitchen with the kind of delicious aroma that makes everyone ask, “What are you cooking?!”

Best part of all, this easy chili recipe without beans is weeknight-doable but totally worthy of a crowd. Made in one pot and ready in under an hour, it’s got all the delicious slow-cooked taste without any of the fuss!

Looking for more meaty soups and stews? Try these fan-favorite recipes next: Short Ribs Stew, Italian Sausage Soup, and Ropa Vieja Stew.

Why you’ll love this recipe

TL;DR? Get the gist here:

  • Meat‑Forward Goodness: Ground chuck or your ground meat of choice delivers juiciness and hearty comfort—with zero beans to distract from all that savory goodness.
  • Bold Balanced Flavors: Punchy garlic, smoky paprika, spicy chili powder, warming cumin, earthy oregano, and fire-roasted tomatoes team up for a deeply flavorful complexity and vivid color. 
  • Thick, Hearty Texture. Perfectly simmered to a thick, luxurious, spoon-coating consistency. No soupy mess here!
  • Home Cook friendly: One‑pot prep, under an hour on the stovetop—elegant simplicity.
  • Crowd-Favorite: Easy and endlessly customizable—perfect for anyone from comfort food fans to picky eaters and chili connoisseurs. This Texas no bean chili recipe delivers big, welcoming flavor.
  • Chef Developed Recipe. Tired of taking chances with recipes from untrained “home cooks”? With this step-by-step recipe—from a trained culinary professional with restaurant experience—you’ll be mastering the art of making the best Texas chili recipe no beans in no time!

Recipe testimonials!

Here’s what readers are saying about this tried and true Texas chili recipe without beans:

  • “DELICIOUS!!!!!!! Easy to make and absolutely DELICIOUS!!!!!!!” – JACKIE
  • “We cooked it up this morning. Man it smell and looks great. Modified the recipe for slow cooker. Thx a million” – FRANK
  • “This is so easy and tastes amazing! My man doesn’t like beans in his chili and this fit the bill completely. Printed and saved in my stack of favorites. *Chef’s kiss*” – MORNING STAR
Close-up photo of large pieces of browned ground beef.

Ingredients for no bean texas chili

Here’s everything you’ll need to make the best meaty Texas chili recipe at home:

  • Ground Meat. I use an 80/20 blend of ground chuck, but ground sausage or a mix of the two works great too. Swap: Use a mix of ground beef and ground pork or sausage for richness or try ground turkey for a lighter take.
  • Vegetables. A yellow onion and bell pepper lend aromatic flavor and a whisper of natural sweetness.
  • Garlic. Be sure to peel and mince the garlic cloves yourself for the best flavor. That pre-minced stuff in a jar is lackluster in flavor.
  • Tomato Paste. For concentrated tomato flavor, umami richness, and a little body.
  • Tomato Sauce. Provides smoothness and helps create a rich tomato base.
  • Fire Roasted Tomatoes. Lends smoky-sweet flavor. Use canned for convenience or try oven fire roasting tomatoes for the freshest flavor.
  • Bay Leaf. For depth and aroma.
  • Spices and Seasonings. A combination of chili powder, cumin, paprika, and oregano all provide a ton of delicious flavor.
  • Broth. For a rich, flavorful base, you’ll need some beef broth. But be sure to grab low- or no-sodium so you can control the saltiness of the Texas chili. Swap: Use beer, like a Texas lager, for malty depth.
  • Finishing Touches. A hint of brown sugar lends beautiful rich sweetness while a couple drops of Worcestershire lends complex savory flavor.

Recipe variations

  • Smoky Texas No Bean Chili. Add a chipotle pepper and a spoonful of adobo sauce to the no bean chili recipe and garnish with flakey smoked sea salt.
  • Spicy Texas Chili. Add a chopped jalapeños or a Serrano pepper when sautéing the veggies for a kiss of heat.
  • Vegetarian Version. Swap the ground beef out and use plant-based crumbled and swap the beef broth for veggie broth.
  • Stewed Beef Chili. Replace the ground beef with cubed chuck roast and let the pot of chili simmer away on the stove for a couple hours for fork-tender chunks of chili.
Overhead photo of the cooked tomato base for no bean chili in a white saucepan.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is Texas chili?

Texas chili, also known as “chili con carne” or simple “no bean chili”, is a bold, meat-centric stew made without beans. Traditionally it features chunks of beef simmered with tomatoes, chilies, spices, and aromatics to create a rich and hearty dish. Deeply rooted in Texan tradition, their chili is prized for its deep, smoky heat and thick, velvety texture. No beans—just unapologetically delicious flavor.

Which meat is best for no bean chili?

Ground chuck is the classic choice, but cubed chuck roast, brisket, or short ribs are amazing if you prefer a chunkier all day cooked version. Or, if you’re looking for some serious next level beef goodness, buy a chuck roast and grind the meat yourself.

Can I use beer?

You sure can—I sometimes do! Beer will add a lovely depth of flavor, just be sure to use one you actually like to drink. I recommend a brown ale, stout, or amber.

How long should it simmer?

That’s going to depend upon the specific recipe. Since this is a quick and easy version of Texas no bean chili, you’ll want to let it simmer for at least 40 minutes. However, you can absolutely simmer it longer if you prefer. Just want the liquid level and add more broth if needed.

Is this chili spicy?

Honestly, that depends upon your tastebuds. However, I personally think this no bean chili recipe is moderate in heat and family-friendly. You can easily make it spicier by adding jalapeños or increasing the chili powder. And to make it milder, reduce the chili powder.

How do I make it thicker or thinner?

If you prefer your Texas chili on the thick side, you can simmer it uncovered for longer or add masa harina for thickness. And, for a thinner chili, just add more broth or tomato sauce.

What toppings are best for chili with meat only?

Garnishes are the best way to personalize your no bean chili recipe and bring it to life. When it comes to toppings I like to pile them on, because the more the merrier!

  • Shredded Cheddar Cheese
  • Scallions (green onion)
  • Cilantro
  • Chopped Avocado
  • Green Salsa or Roasted Corn Salsa
  • Sliced jalapenos
  • Shredded Lettuce
  • Sliced Olives
  • Sour cream or Greek yogurt
  • Guacamole
  • Hot sauce

Can I make this all meat chili recipe in advance?

Absolutely! I personally think chili actually tastes better the next day, once the flavors have had time to develop and meld together. I recommend either making it a day in advance, or making a big batch, that way you have plenty of leftovers to eat the next few days.

Chef expert tips for perfect results every time

  • Brown Meat Well. Don’t rush the searing process. Let the beef fully sear before stirring for a deep, caramelized flavor.
  • Layer Flavors. Brown the beef, remove it from the pan, and use the fat to saute the vegetables with aromatics for the most flavor.
  • Deglaze Like a Chef. After browning and sauteing, add the broth and use the edge of a wooden spoon to scrape up all the flavorful bits (fond) from the bottom of the pan. Those caramelized bits = flavor!
  • Simmer Smartly. Low and slow is the name of the game for the best flavor. Just add more broth to the pot if the chili thickens up too much.
  • Adjust to Suit Your Tastes. Everyone’s tastebuds are wildly different, so be sure to taste the no bean chili and adjust the flavors to suit your tastes.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous sprinkle of fresh herbs, flurry of shredded cheese, and dollop of sour cream can take your Texas chili to the next level of yum.
  • Bonus – Make Ahead. Chili tastes even better the next day, making this recipe perfect for meal prepping and leftover magic.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full no bean chili recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make no bean chili recipe with written instructions on each step.

Serving Texas chili recipe no beans

  • Garnished to the Nines. Ladle into warm bowls and garnish with your favorite toppings, like shredded cheddar, sour cream, scallions, and jalapeños for classic and colorful dinner.
  • With Bread or Biscuits. Serve alongside warm cornbread, cheese and beer bread, or fluffy buttered biscuits for an easy and cozy meal.
  • Make Frito Pie or Walking Fritos. Pile the Texas-style chili over corn chips with cheese and tomato salsa to make your own version of the Midwestern / Southeastern favorite.
  • Crown Baked Potatoes. Salt bake potatoes, slice them open, and fill them with chili for some spectacular spuds. Or simply top stuffed potato skins with chili for a heartier dish.
  • Serve At Tailgates. The bold, hearty flavors are the perfect way to warm up the crowd and fuel game day excitement. Serve it alongside other game day favorites like crock pot lil smokies and chorizo queso for a truly super football watching experience.

Unique serving ideas

  • Bread Bowl Presentation. Serve the beef chili in a crusty bread bowl for a cozy presentation.
  • Chili Dogs. Spoon the beanless chili over hot dogs or bacon wrapped hot dogs to make chili dogs.
  • Layer with Mac n’ Cheese. Layer it with macaroni and cheese to create a simple and delicious chili mac casserole.
  • Set up a Chili Bar. Add the Texas chili recipe no beans to a table with a variety of toppings, like shredded lettuce, sour cream, pickled onions, and lime wedges, then let guests help themselves. Just don’t forget the corn pudding without jiffy mix on the side.
Close-up photo of Texas no bean chili in a white bowl.

Storing leftovers

  • Refrigerator Storage: Allow leftover Texas chili to cool to room temperature before transferring to an airtight container and storing in the fridge for 3 to 4 days.
  • Freezing Instructions: To freeze, place chili in an airtight container or heavy-duty freezer bags. Properly stored, chili will keep in the freezer for 4 to 6 months.
  • Reheating Instructions: To reheat this no bean chili recipe, thaw overnight in the refrigerator if you stored it in the freezer. Then, transfer the chili to a saucepan and add a few splashes of broth, stock, beer, or water. Cover and cook over medium-low on the stove top, stirring occasionally, until chili is warm throughout. Alternatively, you can reheat it gently in the microwave if you prefer.
Close-up photo of the generous chunks of beef in Texas chili without beans.

Boldly beef, deeply savory, perfectly seasoned, and absolutely delicious, this Texas chili recipe with no beans is all-star tribute to the crowd-pleasing culinary traditions of the lone star state. Whether you’re a life long chili purist or just no-bean curious, this easy chili recipe without beans delivers award-winning flavor every single time.

Until next week, friends, cheers! To legendary bowls of chili sans the beans! Just don’t forget to share your masterpiece with me in the comments or tag me on social media—I love to see your creations!

Cheyanne

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More homemade chili recipes!

Overhead photo of a bowl of no bean chili made with beef and topped with shredded cheese, sour cream, and scallions.

No Bean Chili Recipe

4.95 from 19 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 5 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Bold, meaty, unapologetically rich, and perfectly soul-warming, this No Bean Chili recipe delivers robust beef flavor, fragrant spices, a whisper of smoke, and tons of cozy comfort—all in one pot! Best of all, this deeply satisfying Texas chili is super easy and ready in under an hour, no overnight simmer, just layer after layer of lone star flavor.

Equipment

  • 1 Large Pot or Large Dutch Oven

Ingredients 

  • 1 TBS Olive Oil
  • 1 Pound Ground Chuck – at room temperature & gently patted dry (SEE NOTES)
  • to taste Kosher Salt and Ground Black Pepper
  • 1 small Yellow Onion – small dice (about 1 ½ cups)
  • 1 small Bell Pepper – small dice (about 1 cup)
  • 2 cloves Garlic – minced
  • 1 TBS Chili Powder
  • 2 tsp EACH: Ground Cumin, Smoked Paprika, and Dried Oregano
  • 2 TBS Tomato Paste
  • 1 Cup Beef Broth – (substitute: beer of choice)
  • 1 (14 ounce) Can Fire Roasted Diced Tomatoes
  • 1 (8 ounce) Can Tomato Sauce
  • 1 ½ tsp EACH: Dark Brown Sugar and Worcestershire Sauce
  • 1 whole Bay Leaf

Instructions

  • Brown Beef: In a large pot or Dutch oven, heat the oil over medium-high heat.
    Once the oil is shimmering, add the beef and cook, undisturbed for 2-3 minutes, or until edges start to brown.
    Season with a ½ teaspoon of salt and a ¼ teaspoon of pepper.
    Use a spatula to flip the beef over and use the back of a wooden spoon to break up the beef into large crumbles. Cook, stirring occasionally, until beef is browned, but not completely cooked through, about 3-4 additional minutes.
    Use a large slotted spoon to transfer the beef to a plate or bowl.
    Drain off all but 1 tablespoon of oil from the pan, or if the pan seems dry, add a splash of oil (SEE NOTES).
  • Sauté Vegetables and Aromatics: Reduce the heat under the pot to medium.
    Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
    Add the garlic, chili powder, cumin, paprika, and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute.
    Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
  • Deglaze with Broth, Add Tomato Products, Worcestershire, Bay Leaf: Pour the broth into the pot and use the edge of a wooden spoon to scrape up any brown bits stuck on the bottom of the pan. Let cook for 1-2 minutes.
    Add the diced tomatoes, tomato sauce, sugar, Worcestershire, and bay leaf to the pot and stir to combine.
    Add the browned beef along with any accumulated juices.
  • Simmer Texas Chili: Bring the contents to a gentle boil over medium-high heat. Once gently boiling, immediately reduce the heat to maintain a simmer and cover the pot.
    Let the chili simmer, uncovering to stir a couple times, for 30 minutes.
    Uncover the pot and continue to let the chili simmer for 10 minutes, or until the chili is thickened to your liking, but still saucy.
    Use tongs to remove bay leaf and discard. Then, taste the no bean chili recipe and adjust for seasonings to suit your tastebuds.
  • Serve No Bean Chili: Ladle warm chili into individual bowls and garnish with your favorite toppings, like shredded cheese, salsa, and sour cream. Enjoy!

Notes

  • Ground Meat: You can use any variety of ground meat you like.  This No Bean Chili is all about the meat and bold flavors, so you really want the meat to stand out and shine. Ground chuck (80/20) is the traditional choice, but you can use what you love. (See below for a list)
  • Draining Fat from Skillet: To drain the fat, I turn off the heat and just use a paper towel to carefully wipe some of the fat out of the pan.  If you used lean ground beef instead of chuck, you’ll probably need to add oil to the pan. Just make sure you have roughly 1 tablespoon of fat in the pan.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Best Meats for Chili: 
  • Ground Beef – Different ground beef have different meat-to-fat ratio, so pay attention to the label or ask your butcher for help.  Keep in mind that lean ground beef won’t provide a ton of flavor.  I recommend an 85% blend, which is a mix of ground chuck and ground sirloin.  You get the hearty leanness from the sirloin and the extra little bit of fat from the chuck which seamlessly blends into the chili and provides a richer flavor.
    • Ground chuck – 80% meat to 20% fat.  Chuck has a juicy and rich flavor.  Since it is on the fattier side, make sure you drain some of the fat from the pan after browning the meat.
    • Ground sirloin – 90% meat to 10% fat.  Sirloin is leaner with a drier and heartier texture.
  • Ground Turkey – Typically 85-98% lean.  If you are avoiding red meat, you can use ground turkey which has a softer consistency than ground beef.  However, make sure you are not using lean ground turkey (white meat).  Lean ground turkey will not be as robust in flavor.
  • Ground Sausage – Typically 70% meat to 30% fat.  Ground pork has a milder flavor than beef.  It is particularly delicious in chili when mixed with ground sirloin.  Since pork is on the fatty side, make sure you drain some of the fat from the pan after browning.  
  • Cubed Chuck Roast – Instead of using ground beef, you can use a chuck roast cut into cubes.  However, keep in mind that you will need to simmer the chili on the stovetop longer, about 2-3 hours, to ensure the meat is tender.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 352kcal    Carbohydrates: 6g    Protein: 21g    Fat: 27g    Saturated Fat: 9g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 13g    Trans Fat: 1g    Cholesterol: 81mg    Sodium: 428mg    Potassium: 549mg    Fiber: 2g    Sugar: 3g    Vitamin A: 1314IU    Vitamin C: 28mg    Calcium: 46mg    Iron: 3mg
Course: entree
Cuisine: American

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Photo of chili without beans recipe topped with sour cream, cheddar cheese and cilantro.