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This Texas Chili No Beans recipe is hearty, thick and jam packed with flavor. Featuring tender crumbles of meat, veggies and tomatoes – without a bean in sight! With just 10 minutes of prep and 10 basic ingredients, this all meat chili recipe is so easy to prepare, can be made in advance and freezes beautifully. This meat lover’s dream is a delicious comforting dinner you and your family will love!
Featured comment: This was really good. I actually used this recipe for meatless Monday in my household and used a package of BOCA veggie crumbles instead of ground beef. My spouse said it was FANTASTIC and he usually doesn’t care for any chili recipes we find online, so I think this is a keeper. Maybe next time I’ll actually use some real meat.” – Sara
Update: This post was originally published in February 2020. I made edits to the article below to include more information about making Texas chili without beans.
Table of Contents
About this no bean chili recipe
This chili is no frills and all flavor! Hearty and thick, this Texas chili features tender crumbles of meat, aromatic onions, fresh peppers, sweet tomatoes and delicious spices! Savory, smoky, meaty and rich, this no beans 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 for no bean chili tastes even better the next day. So I highly suggest you make a double batch, freeze the leftovers and have them on hand to eat for days.
Looking for more meaty soups and stews? Try these fan-favorite recipes next: Slow Cooker Beef Fajita Soup, Italian Sausage Soup, and Ropa Vieja Stew.
What is Texas chili no bean?
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 in chili without beans?
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
FAQs: frequently asked questions
Which ground meat is best for beanless 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 meats to use in no bean chili recipes?
- 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 no bean 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 all meat chili.
If you are using beer to make this texas chili no beans recipe, use one you actually like to drink! I recommend either an amber, stout or brown ale.
How long to cook no beans chili?
This Texas chili no bean recipe recipe is ready in less than an hour. However, you can cook it for longer if you prefer an extremely thick and rich chili.
Serving texas chili no beans recipe
What toppings are best for chili with meat only?
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 this no bean chili recipe to a crowd, consider setting up a chili bar. Place the Texas 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 this chili recipe
- Shredded Cheddar Cheese
- Scallions (green onion)
- Cilantro
- Chopped Avocado
- Pickled Onions
- Pico Salsa, Green Salsa, or Roasted Corn Salsa
- Sliced jalapenos
- Shredded Lettuce
- Sliced Olives
- Sour cream or Greek yogurt
- Guacamole
- Crushed Fritos
- Tortilla strips
- Hot sauce
What to serve with chili?
No bean chili in Texas is hearty and often served as a stand-alone meal. However, I like to serve chili with at least one side dish for a more well-rounded dinner.
Whether you are looking for a comforting family dinner or a fresh, lighter side, below are a few options that pair well with this Texas chili without beans.
Best sides for beef chili
- Corn Chips and Tomato Salsa or Guacamole
- Cornbread
- Cheese and Beer Bread
- Buttermilk Biscuits
- Soft Pretzels
- French Fries
- Onion Rings
- Hush Puppies
- Coleslaw
- Broccoli Salad
- Kale Salad
- Roasted Brussels Sprouts
- Grilled Cheese
- Dirty Rice
- Bacon Wrapped Hot Dogs
- Fried Chicken
- Macaroni and Cheese
How to make no bean chili?
This recipe for texas chili no bean is easy to prepare, made in one pot and can be ready in less than an hour!
- 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.
- 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.
- 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.
- 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.
- Serve: Ladle warm chili into individual bowls and garnish with optional toppings.
Step-by-step photos: Making texas chili no beans at home
Please scroll down for the full printable recipe card.
Storing chili without beans recipe
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!
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 I freeze chili without bean?
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.
Dietary information
Is beanless chili healthy?
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 making healthy 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 texas chili no beans?
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 without beans gluten-free?
This recipe for texas chili no beans is gluten-free. However, always check brand labels to ensure you are in fact using gluten-free products!
Is all beef 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 texas chili no bean recipe will definitely become a highly requested family favorite!
Until next week, friends, cheers – to legendary chili sans the beans!
Cheyanne
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The best Easy Texas No Bean Chili recipe👇
Easy Texas No Bean Chili
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Large Pot or Dutch Oven
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 whole Bay Leaf
- Optional Garnishes: Sliced Scallions, Cilantro or Parsley, Diced Avocado, Diced Red Onion, Shredded Cheese, Sour Cream and/or Sliced Jalapeños,
- Optional for Serving: Tortilla Chips, Lime Wedges
Instructions
- 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).
- 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.
- 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.
- 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.
- Serve: Ladle warm chili into individual bowls and garnish with optional toppings. 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. 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.)
- Draining Fat from Skillet: 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 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.
Nutrition
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MorningStar
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*
Kristina Buckley
hello I’ve made this before and it was delicious! never thought id like chili until I tried this. I have a question tho. can I let it simmer on the stove for a few hours or will that dry it out ?
Cheyanne Holzworth
Hi Kristina,
I’m honored you’ve made this recipe before and thrilled to hear you enjoyed it!
As for your question – which is an excellent one, by the way. Technically, you can let anything simmer away on the stovetop for as long as you’d like. As long as you cover the pot/pan, stir occasionally, and add liquid as needed (in this case I’d recommend tomato juice, tomato sauce, crushed tomatoes, maybe balanced with more broth if needed). However, the ground meat may turn dry and rubbery on you. It will really depend upon how many hours you’re talking about.
Honestly, if you have a few hours to make chili, I’d suggest switching the ground meat out for a stew meat (something like chuck, sirloin, or bone-in short ribs if you’re feeling super fancy.) But if you switch the meats, I’d highly recommend searing the meat (whole) in a hot pan until well browned all over. Then let it cool and cut the roast into 1/2-inch to 1/4-inch pieces, depending upon your preference (you’d need to cut the short ribs off the bone), and make the chili as directed.
Or, I do have a recipe for slow cooker short rib chili if you’re in the market – https://www.nospoonnecessary.com/slow-cooker-short-rib-chili-with-chocolate-stout/#recipe
I hope I’ve answered your question! Please do let me know if you have any additional questions, as I’m always happy to help when I can. 🙂
Cheers and warmest wishes for a wonderful day,
Cheyanne
Miranda
I love this recipe, all
I added was some Jalapeños for a nice spice kick, and a tab of better than bouillon. Funny thing is I like the bean lol, so I use this for either beans or bean less! Delicious!
Stacy
This is my go to chili recipe, the only one I make. I always hate it when people review something and are like, it’s great, but I changed the recipe this way…so, it kills me to say this but I add a diced sweet potato in the last 20 mins. I follow everything else exactly, I just love the addition of the sweet potato! Thanks for the recipe!
mark pippenger
Cheyanne, this is not a comment, but a question.
I want to create your chili in bulk to can in quart jars. I’d like to make up a batch to fill 4 quarts at a time.
How much does your recipe make? And, do I need to change the seasonings in any way due to the increased amount? How would you brown that much ground beef, and how much oil would be needed to do it?
I am just a single, country guy (Who does not know how to cook), that wants to can it, so I can use it as fast food when needed. It gives me peace of mind to know I have 20 quarts on a shelf.
I have an instapot, if that helps.
I apologize, I am a dumby in the kitchen.
Mark
Cheyanne
Hey Mark,
Great questions – they aren’t dumb at all! I can absolutely appreciate wanting to make this chili in bulk to have on hand. The precise yield of this recipe can vary greatly depending upon the size/measurements of the ingredients used; however, the recipe as written comfortably serves 4.
The easiest way to scale up the recipe will be to hover your mousse over the “SERVINGS” in the recipe card. You’ll see a sliding scale pop up on the screen. Next, simply slide the scale UP to however many servings you would like and the recipe card will automatically adjust itself. HOWEVER, please double check the ingredient quantities as sometimes there can be errors, especially with canned ingredients.
I have not made this recipe in an instant pot so I unfortunately can’t comment on that.
Do let me know if you have any other questions as I’m always happy to help if I can.
Cheers,
Cheyanne
Emma
Hey! What kind of beer should you use ?
Cheyanne
Hi Emma,
Great question! I recommend using either an amber, stout, or brown ale. However, no matter what beer you choose, my best suggestion is to use a variety you actually like to drink. Please do let me know if you have any other questions as I’m always happy to help when I can!
Cheers and warmest wishes for a wonderful New Year,
Cheyanne
Bert
Great tasting Chili. Good for a lower carb version.
I did use the whole can of paste and substituted coconut oil for the olive oil. Tasted great and was hard to stop eating it.
The taco idea was a great idea. Now I need to make some keto taco shells.
Thanks for the recipe.
SimonB
Easy to follow recipe. Small adjustments made (subbed more tom puree in place of tom sauce/soup, and finely diced red chilli in place of bell pepper). Served with taco shells, grated cheddar, sour cream and rice etc. Two kids and one wife all loved it. Will make again. (I’m vegan so enjoyed the cooking experience and smells lol)
Cheyanne
Hi Simon,
I’m honored you decided to try this chili recipe and thrilled to hear you found it both easy to follow and customize. Serving the chili as a taco filling is absolutely brilliant and I can’t wait to try that! Thank you so much for coming back and leaving a review. Cheers are warm wishes for a wonderful day! 🙂
Best,
Cheyanne
Sabrina
Very delicious. Recipe is very easy to make and produces a nice thick and meaty chili with no beans. Will be making again
Cheyanne
Hi Sabrina,
I’m honored you decided to give this no bean chili recipe a try and absolutely thrilled you enjoyed it! Thank you so much for coming back and leaving a review. Cheers and warm wishes for a wonderful day. 🙂
Marlene
Made this a few times now! It’s so easy and delicious! I add carrots and celery for more veggies with spicy sausage and ground turkey. Soo yummy!! Great recipe!!
Dawn Rubio
Delicious recipe! My husband is not a huge chili fan but enjoyed this! I topped with shredded Colby jack, cilantro, onion, sour cream & homemade corn tortilla chips!! He really enjoyed it!! Thank you for sharing your recipe! So glad I found & tried this chili recipe!
George Hayduke
This is great for my dad who is on a kidney-restricted diet. I added corn and a can of chipotle peppers for texture and smokiness. Ladled upon a twice-baked potato (parboiled first) was almost a religious experience for him. You can make this with very little sodium, no added potassium or phosphorus and it’s perfect for Sunday football with an old guy. Also good with just corn chips (since I made a weeks worth. Perfect recipe.
Nancy Holst
I made this with the beer and half sausage. The family loved it.
Jackie
DELICIOUS!!!!!!!
Easy to make and absolutely DELICIOUS!!!!!!!
Josh
I smoked a 4 pound tomahawk steak the night before and we had half a bit left over. I put it in the fridge and the next day as I was making the chili I chopped it into small cubes along with the fat and let it render with the chili and it gave it a more intense smoky meaty texture and flavor which blew everyone’s mind. Fantastic recipe. So if you wanna update a notch or two I suggest adding some smoked meat inside as well. But other than that the recipe is spot on.
Ellie
Easy to make recipe! I did put it in the crockpot for one hour on high and then four hours on low. I made just one ingredient substitution – beef bone broth for the water and also added a packet of beefy onion soup (was getting close to expiration date). This recipe is a keeper, so thank you so much.
Rebekah
How might I change this recipe to suit a crockpot? This looks incredible! Hoping to make it this week.
Cheyanne
Hi Rebekah!
Greek question! Unfortunately, I have only developed and tested this recipe as indicated in the directions (using the stove top). However, I’m sure this can easily be adapted for the slow cooker or crockpot. If you try it, I’d love to hear how it turns out!! Cheers and warm wishes for a wonderful day!!
Rick Kelly
My wife doesn’t like chili with beans + we had some ground turkey in the freezer, so I thought I’d give this recipe a try. Am I ever glad I did! It was DEEEE-LICIOUS! Only tweaks I made were:
* didn’t add garlic
* added a can of mild diced green chiles
* added an extra tsp. of brown sugar
* added 1 tsp. ancho chile powder
Will be making this again & again!!!
Morgan
Made this tonight. Phenomenal. Everyone loved it!
BigDave
I love how the beef broth cuts the tomato taste. Reduce the smoked paprika amount by 50%. I added a littke extra chili powder and cumin. I used 80-20 grass fed beef. I will definitely try most of the mentioned varients of meat types. I really need to buy an onion dicer. My chunks are always too large.
Cheyanne
Hi Dave,
I’m thrilled you enjoyed the recipe! Your adjustments sound absolutely delicious! 🙂 Cheers!
Sara
This was really good. I actually used this recipe for meatless Monday in my household and used a package of BOCA veggie crumbles instead of ground beef. The only other thing I changed was adding a little bit of liquid smoke when adding the broth and tomatoes. Topped this with green onions, shredded cheese and sour cream with a side of naan bread. My spouse said it was FANTASTIC and he usually doesn’t care for any chili recipes we find online, so I think this is a keeper. Maybe next time I’ll actually use some real meat. lol
Frank T Morehouse
We cooked it up this morning
Man it smell and looks great
Modified the recipe for slow cooker
Thx a million
Marissa
LOVE how thick and meaty this is, Cheyanne! There was this great chili place in Seattle’s Pike Place Market that served chili sans beans and it looked just like this. It was one of our favorites. So excited to try your recipe!
Kelly | Foodtasia
Chey, I’m so loving this hearty Texas chili! Love all the topping ideas, too! They make chili so much fun!
Mary Ann | The Beach House Kitchen
Yay for a no bean chili recipe Chey! Both Sean and Casey hate beans! But they LOVE chili. I am sending your recipe off to both of them because I know they can make this on their own! Pinned!
angiesrecipes
This looks incredible, Chey. We love chili, esp. the no bean version…can’t help..just love meat :-))