Beanless Chili Recipe

This thick, hearty beanless chili recipe features ground beef, classic chili spices, tomato, onion, bell pepper, and a generous dose of garlic for a flavorful dish that's ready in just 30 minutes.

Course Main Course

Cuisine American

Keyword Beanless Chili, Chili Without Beans, No Bean Chili

Prep Time 10

Cook Time 20

Servings servings

Calories 335kcal

Author Faith Gorsky

Ingredients

1 pound 85% lean ground beef
1 1/4 cups chopped white onion about 1/2 a large
1 1/4 cups chopped green bell pepper about 1 medium
1 to 2 jalapeños minced (optional)
5 large cloves garlic crushed
14.5 ounce can diced tomatoes with juices
4 tablespoons tomato paste
1 tablespoon apple cider vinegar
1/2 tablespoon Worcestershire sauce
1 tablespoon light brown sugar lightly packed
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Brown the beef. Add the ground beef to a large skillet over high heat, spreading it out in an even layer. Let the meat sear and brown on the bottom for a couple minutes before stirring. Cook until browned, about 5 minutes, using a wooden spoon (or potato masher) to break up the meat into small crumbles.
Sauté the vegetables. Turn the heat down to medium. Add the onion, bell pepper, jalapeños, and garlic, and cook until the veggies are starting to soften, about 5 minutes, stirring occasionally.
Add the remaining ingredients and cook it down. Add the diced tomatoes, tomato paste, vinegar, brown sugar, Worcestershire sauce, chili powder, dried oregano, cumin, smoked paprika, salt, and black pepper, and give it a stir. Bring it up to a boil, then cover, turn the heat down slightly to simmer, and cook until the mixture is thickened a bit, about 5 minutes, stirring occasionally. TIP: If needed to help it thicken, remove the lid and cook uncovered for the last minute, but stay with it and stir frequently so it doesn’t burn.

Notes

Recipe Yield and Serving Size: This recipe makes about 4 cups of chili or 4 (1-cup) servings.
Storage and Reheating: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. Reheat leftover chili in the microwave or on the stovetop.

Nutrition