Recipe

Beanless Chili

A thick, meaty, beanless chili with a rich tomato base and bold spices that tastes like it simmered all day.

By Matt Campbell

•

4.8

A bowl of thick beanless chili topped with shredded cheddar and diced onions on a wooden table with a spoon nearby

If you love chili flavor but could do without the beans, you are my people. This is beanless chili the way I crave it: thick, meaty, and built on a fast, smart flavor base that hits like it simmered for hours.

It is the chili I make when I want something cozy for a bowl night, but also something that can turn into chili dogs, chili cheese fries, nachos, or an aggressively satisfying baked potato situation. You get bright tomato, warm spice, and those crispy browned bits from the beef that make you pause mid-bite and go, okay wow.

Small bowls of chili powder, cumin, smoked paprika, oregano, and tomato paste arranged on a kitchen counter

Why It Works

Thick and scoopable: No beans means the meat and sauce take center stage, and a little tomato paste plus a short simmer makes it clingy in the best way.
Big flavor, low drama: Blooming the spices in the fat and browning the beef gives you that deep chili-shop taste without a day-long cook.
Flexible heat: You can keep it family friendly or crank it up with cayenne and hot sauce at the end.
Built for toppings: This chili is basically a platform for cheese, onions, sour cream, pickled jalapeños, and crushed chips.

Ground beef browning in a heavy pot on the stovetop with browned bits forming on the bottom

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. I like quart bags laid flat so they stack like books.
Reheat: Warm on the stovetop over medium-low with a splash of water or broth to loosen. Microwave works too, just stir halfway through so the edges do not overcook.
Flavor tip: Chili usually tastes even better the next day. The spices settle in and get cozy.

A glass meal prep container filled with leftover beanless chili with the lid beside it on a kitchen counter

Common Questions

Is beanless chili still chili?

Yep. In Texas-style chili and plenty of other bowls across the country, no-bean chili is very much a thing. If you miss the heft beans bring, serve it over rice, macaroni, or a baked potato.

How do I thicken chili without beans?

This recipe thickens naturally from tomato paste and a simmer. If you want it even thicker, simmer uncovered a bit longer. In a hurry, stir in 1/2 to 1 cup crushed tortilla chips and let them melt into the pot for a sneaky thickener (start with 1/2 cup, because chips can be salty).

Can I make this in a slow cooker?

Yes, but do not skip browning. Brown the beef and onions first, then add everything to the slow cooker and cook on low 6 to 8 hours or high 3 to 4 hours. If your slow cooker runs watery, crack the lid and cook on high for 20 to 30 minutes to help it reduce, or transfer to a pot and simmer uncovered on the stove until thick.

What is the best meat for no-bean chili?

Ground beef (80 to 85 percent lean) gives the richest flavor. Ground turkey works too, but add a little extra oil and do not skip the spices and tomato paste bloom.

Can I make it less spicy for kids?

Use mild chili powder, skip cayenne, and keep the hot sauce for the adults at the table. You still get big flavor from cumin, smoked paprika, garlic, and browning.

A small board with bowls of chili toppings including shredded cheese, sour cream, diced onions, jalapeños, and cilantro on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot
Wooden spoon or sturdy spatula
Chef's knife and cutting board
Measuring spoons
Can opener

I started making chili like this when I realized I was mostly chasing the sauce. Not the beans. I wanted that brick red, spicy, tomatoey gravy that coats a spoon and makes everything underneath it better. This is the version I make when the plan is chili dogs one night, fries the next, and a secret third meal straight from the container while I stare into the fridge deciding if I have the energy to do dishes. I usually do not. The chili does not judge.

Beanless Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

2 tablespoons olive oil (or neutral oil)
2 pounds ground beef (80 to 85 percent lean)
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder (mild or medium)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes (fire roasted if you have them)
1 1/2 cups beef broth (or water in a pinch)
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar (optional, balances acidity)
1 tablespoon apple cider vinegar or lime juice (optional, for a bright finish)
Hot sauce, to taste (optional)

For serving (pick your favorites)

Shredded cheddar or Monterey Jack
Sour cream or Greek yogurt
Diced onions or scallions
Pickled jalapeños
Chopped cilantro
Crushed tortilla chips or oyster crackers

Chili ingredients arranged on a kitchen counter including ground beef, onions, garlic, tomato paste, canned tomatoes, spices, and beef broth

Instructions

Brown the beef. Heat a large Dutch oven over medium-high heat. Add the oil, then add the ground beef. Break it up and let it sit in spots so it actually browns. Cook 6 to 8 minutes, stirring occasionally, until you have deep brown bits on the bottom.
Optional: manage the fat. If there is more than about 1 to 2 tablespoons of fat in the pot, spoon off the excess. Keep a little in there because it carries flavor and helps the spices bloom.
Soften the onion. Add the diced onion to the pot and cook 4 to 5 minutes, stirring, until the onion softens and picks up all that beefy goodness. Add the garlic and cook 30 seconds until fragrant.
Bloom the tomato paste and spices. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook 1 to 2 minutes, stirring constantly, until the paste darkens slightly and the spices smell toasty.
Add the tomatoes and broth. Pour in the crushed tomatoes, diced tomatoes, broth, Worcestershire, and brown sugar (if using). Scrape the bottom of the pot well to release all the browned bits.
Simmer until thick. Bring to a gentle boil, then reduce heat to low. Simmer uncovered 30 to 40 minutes, stirring every so often, until thick and spoonable. If it gets too thick, splash in a bit more broth or water.
Finish and taste like you mean it. Turn off the heat. Stir in vinegar or lime juice for brightness (highly recommended). Add hot sauce if you want. Taste and adjust salt and spice.
Serve. Ladle into bowls and go wild with toppings. For chili dogs or fries, keep the chili thick so it sits on top instead of soaking through.

Beanless chili simmering in a Dutch oven as it is stirred with a wooden spoon on the stovetop

Nutrition information is estimated.

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Beanless Chili

Why It Works

Pairs Well With

Recommended

White Bean Chili

Slow Cooker White Chicken Chili

Sheet Pan Nachos Supreme

Cardboard Box Nachos

Storage Tips

How to Store Leftovers

Common Questions

Common Questions

Is beanless chili still chili?

How do I thicken chili without beans?

Can I make this in a slow cooker?

What is the best meat for no-bean chili?

Can I make it less spicy for kids?

Beanless Chili

Ingredients

For serving (pick your favorites)

Instructions