This Texas No Bean Chili recipe is hearty, thick and jam packed with tender crumbles of meat, veggies and tomatoes – without a bean in sight!  This meat lover’s dream is full of flavor and the perfect cozy meal your family will love!  It’s so easy to prepare, can be made in advance and freezes beautifully!

Texas No Bean Chili Recipe

This chili is no frills and all flavor!  It’s hearty, thick, and jam packed with tender crumbles of meat, aromatic onions, fresh peppers, sweet tomatoes and delicious spices!  Savory, smoky, meaty and rich, this chili is comfort food at it’s best!

Made in one pot and ready in less than an hour, it is a healthy, yet cozy weeknight dinner your entire family will love!

Plus, this recipe tastes even better the next day!  I highly suggest you make a double batch, freeze the leftovers and have them on hand to eat for days!

What is no bean chili?

No bean chili, also known as Texas chili or Chile con carne, is a spicy stew made without any beans.  It traditionally contains meat (usually ground beef), tomatoes, peppers, onions, aromatics and flavorful spices.

What ingredients are in no bean chili?

The exact ingredients in Texas chili can vary greatly from recipe to recipe.  However, most versions will include at least lots of meat, tomatoes, vegetables and some form of chili peppers (either diced raw chilies or chili powder).

This easy Texas chili recipe contains the follows:

• Ground meat (beef, sausage or turkey)
• Vegetables – onions and bell peppers
• Tomatoes
• Aromatics – garlic and bay leaf
• Spices – chili powder, cumin, paprika and oregano
• Liquid – beer or beef broth

Which ground meat for chili?

No bean chili is all about the meat and bold flavors, so you really want the meat to stand out and shine.  Make sure you select the best variety for your specific taste, or try using a mix of meats for layers of flavor!

Best ground meat for chili:

• Ground Beef – Different varieties of 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 Pork or Ground Sausage – Typically 70% meat to 30% fat.  Ground pork has a milder flavor than beef and ground pork sausage has been seasoned.  Pork 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.

Why is there broth or beer in chili?

Liquid, such as beer, broth or stock is needed to tenderize the meat and prevent the chili from drying out.  The liquid also serves to add flavor to the chili.

If you are using beer in your chili, make sure you select one you actually like to drink!  I recommend either an amber, stout or brown ale.

How long to cook no bean chili?

This chili recipe is ready in less than an hour.  However, you can cook it for longer if you prefer an extremely thick and rich chili.

What toppings for chili?

Garnishes are the best way to personalize your chili and bring it to life!  When it comes to toppings I like to pile them on, because the more the merrier!

If you are serving a crowd, consider setting up a chili bar.  Place the chili in a crockpot or slow cooker set to warm.  Set individual bowls on the left of the chili and arrange small bowls filled with different toppings on the right.  Don’t forget to set out spoons and napkins at the end of the table so your guests can grab them before sitting down.

Toppings for chili:

• Shredded cheese
• Scallions
• Cilantro
• Chopped Avocado
• Finely diced onion
• Sliced scallions
• Diced tomato
• Sliced jalapenos
• Shredded Lettuce
• Sliced Olives
• Sour cream or Greek yogurt
• Guacamole
• Salsa
• Crushed Fritos
• Tortilla strips
• Hot sauce

What to serve with chili?

While chili is hearty and can be served as a stand-alone meal, I like to serve at least one side dish to round out the meal.

Whether you are looking for a comforting dish or a fresh, lighter side, below are a few options that pair well with chili.

Best side dishes for chili:

• Chips and Salsa or Guacamole
• Cornbread
• Buttermilk Biscuits
• Soft Pretzels
• French Fries
• Onion Rings
• Hush Puppies
• Coleslaw
• Broccoli Salad
• Kale Salad
• Roasted Brussels Sprouts
• Grilled or Roasted Corn
• Grilled Cheese
• Dirty Rice
• Fried Chicken
• Macaroni and Cheese

How to make no bean chili?

This chili recipe is easy to prepare, made in one pot and can be ready in less than an hour!  (Scroll down for the full printable recipe.)

1.  Brown beef:  In a large pot or Dutch oven, heat oil over medium-high heat.  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.
2. Sauté vegetables:  Reduce heat to medium.  Add the onion and bell pepper.  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.
3. Add the liquids:  Add in the beer, using the back of a spoon to scrape of 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.  Add in the beef along with any accumulated juices.  Bring to a gentle boil over medium-high heat.  Immediately reduce heat to simmer and cover.
4. Simmer:  Cook, uncovering to stir a couple times, for 30 minutes.  Uncover and cook for 10 minutes, or until chili is thick and saucy.  Use tongs to remove bay leaf and discard.  Taste and adjust for seasoning with salt and pepper.
5. Serve:  Ladle warm chili into individual bowls and garnish with optional toppings.

How to make no bean Texas chili step by step photos:

Can chili be made 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!

How long is chili good for in the fridge?

Leftover chili should be transferred to an airtight container and promptly stored in the refrigerator.  Properly stored, no bean chili will last in the refrigerator for 3 to 4 days.

Can chili be frozen?

Chili freezes beautifully!  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.

To reheat chili, thaw overnight in the refrigerator.  Place chili in a saucepan and add a few splashes of beer, broth, stock or water.  Cover and cook over medium-low, stirring occasionally, until chili is heated throughout.

Is no bean chili healthy? low carb?  Keto?

How healthy no bean chili is will depend on the ingredients used.  To make this chili recipe healthier, follow the simple tips below.

Tips for the best healthy no bean chili:

• Use lean meat.  Choose either ground sirloin (90% lean beef) or lean ground turkey for your chili.
• Use broth instead of beer.  Skip the beer and opt for no-sodium beef broth instead.
• Add whole grains.  Serve your chili over brown rice, farro, barley or bulgur to add fiber to your chili.
• Sneak in more veggies.  Add extra vitamins to your chili by stirring in cooked, cubed sweet potatoes or shredded carrots.  Or, simply use more peppers in the chili to add nutritional value without altering the taste!
• Use no-sodium products.  Select no-salt added tomatoes and no-sodium broth to control the salt levels in your chili.
• Select fresh veggies as toppings.  Skip the cheese and chips!  Instead select minced red onion, diced tomatoes and chopped avocado as your toppings.  If you want to add a bit of creaminess and boost protein at the same time, top your chili with Greek yogurt instead of sour cream.

How many calories and carbs in no bean chili?

The exact number of calories and carbohydrates in chili will depend upon the precise measurement and ingredients used.  This easy Texas chili recipe serves four and has approximately 223 calories and 7 grams of carbohydrates per serving.

Is chili gluten-free?

This recipe as written is gluten-free.  However, always check brand labels to ensure you are using gluten-free products!

Is chili low carb and keto-friendly?

This chili recipe is low carb as it has approximately 7 grams of carbs per serving.  However, make sure you either use a low carb beer or substitute the beer for beef broth to keep this recipe keto-friendly.

Easy to prepare and full of bold flavors, this hearty chili will definitely become a most requested family favorite!

Until next week, friends, cheers – to legendary chili sans the beans!

XOXO

Cheyanne

P.S.  If you prefer a lot of beans in your chili, check out this delicious Vegetarian Three Bean Chili recipe!

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The best Easy Texas No Bean Chili recipe👇

5 from 3 votes

Print

Easy Texas No Bean Chili

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

 

This Texas No Bean Chili is hearty, thick and jam packed with tender crumbles of meat and full of flavor!  This meat lover's dream is the perfect cozy meal your family will love!  It's so easy to prepare, can be made in advance and freezes beautifully!

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Course: entree

Cuisine: American

Keyword: beef, chili, Easy, no bean, Texas

Servings: 4

Calories: 223 kcal

Author: Cheyanne Holzworth

Ingredients

• 1 TBS Olive Oil
• 1 Pound Ground Meat (Beef, Turkey or Sausage) – at room temperature & gently patted dry (SEE NOTES)
• Kosher Salt & 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 & Dried Oregano
• 2 TBS Tomato Paste
• 1 Cup Beer OR Beef Broth
• 1 (14 ounce) Can Fire Roasted Diced Tomatoes
• 1 (8 ounce) Can Tomato Sauce
• 1 ½ tsp EACH: Dark Brown Sugar & Worcestershire Sauce
• 1 Bay Leaf

Optional For Serving: Sliced Scallions, Cilantro or Parsley, Diced Avocado, Diced Red Onion, Shredded Cheese, Sour Cream, Sliced Jalapenos, Tortilla Chips, Lime Wedges

Instructions

1. Brown beef: In a large pot or Dutch oven, heat oil over medium-high heat. 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).

2. Sauté vegetables: Reduce heat to medium. Add the onion and bell pepper. 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.

3. Add the liquids: Add in the beer (or broth), using the back of a spoon to scrape of 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. Add in the beef along with any accumulated juices. Bring to a gentle boil over medium-high heat. Immediately reduce heat to simmer and cover.

4. Simmer: Cook, uncovering to stir a couple times, for 30 minutes. Uncover and cook for 10 minutes, or until chili is thick and saucy. Use tongs to remove bay leaf and discard. Taste and adjust for seasoning with salt and pepper.

5. Serve: Ladle warm chili into individual bowls and garnish with optional toppings. Enjoy!

Recipe Notes

1. 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.  Make sure you select the best variety for your specific taste, or try using a mix of meats for layers of flavor!  (See below for a complete list of ground meats to use.)
2. To drain 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, you may need to add oil to the pan. Just make sure you have roughly 1 tablespoon of fat in the pan.

Ground Meat 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 an approximation based upon 4 servings.

Nutrition Facts

Easy Texas No Bean Chili

Amount Per Serving

Calories 223 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 70mg23%

Sodium 285mg12%

Potassium 697mg20%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 26g52%

Vitamin A 1294IU26%

Vitamin C 27mg33%

Calcium 26mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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