Hearty Texas No-Beans Chili

by

Hearty Texas No-Beans Chili – The Ultimate Meaty Comfort Bowl

If you’re craving a rich, flavorful, and hearty chili without the beans, this Texas No-Beans Chili is exactly what you need. Packed with tender ground beef, savory spices, fire-roasted tomatoes, and just the right amount of heat, this chili is a true comfort food classic. It’s perfect for a weeknight dinner, meal prep, or even game day gatherings.

This recipe is simple to make, low in carbs, and freezes beautifully, so you can enjoy a big bowl anytime. With just a few pantry staples and some fresh vegetables, you can create a chili that’s meaty, saucy, and bursting with Southwest flavor—no beans in sight!

Ingredients

For the Chili:

  • 2 tablespoons olive oil
  • 2 pounds ground beef (or substitute with ground turkey)
  • Salt and freshly ground black pepper, to taste
  • 1 yellow onion, finely diced
  • 1 green bell pepper, diced (red, orange, or yellow also work)
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika (or sweet paprika if you prefer milder heat)
  • 1 can (6 ounces) tomato paste
  • 1 can (28 ounces) diced fire-roasted tomatoes, undrained
  • 2 cups low-sodium beef broth (or 1 cup broth + 1 cup beer for extra depth)
  • 1 bay leaf

Optional Garnishes:

  • Shredded cheddar cheese
  • Sliced jalapenos
  • Sour cream, yogurt, or creme fraiche
  • Chopped fresh cilantro

Instructions

1. Brown the Meat

Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon as it cooks.

2. Sauté the Vegetables

Once the beef is browned, stir in the onion, bell pepper, and garlic. Cook for 4 minutes until the vegetables are soft and fragrant.

3. Add Spices and Tomato Paste

Sprinkle in the chili powder, cumin, oregano, and smoked paprika. Stir well, then add the tomato paste and cook for 3 minutes to deepen the flavor.

4. Stir in Tomatoes and Broth

Add the diced fire-roasted tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and bring to a gentle simmer.

5. Simmer to Perfection

Reduce heat and let the chili simmer for 25–30 minutes, stirring occasionally. If you prefer a richer flavor, you can simmer longer—up to 3–4 hours—adding extra broth or water as needed to keep the chili saucy.

6. Finish and Serve

Remove the chili from heat. Discard the bay leaf and taste for seasoning, adjusting salt and pepper as needed. Ladle into bowls and garnish with shredded cheese, jalapenos, sour cream, or cilantro.

Tips for the Best No-Beans Chili

  • Adjust the heat: Swap smoked paprika for sweet paprika for a milder version, or add fresh jalapenos for extra kick.
  • Use your favorite meat: Ground turkey or a mix of beef and sausage works wonderfully.
  • Make ahead: This chili tastes even better the next day, and it freezes beautifully for easy meals later.
  • Keep it saucy: Check during long simmering periods and add broth or water as needed to maintain a thick, hearty texture.

What to Serve with This Chili

  • Skillet cornbread, biscuits, or garlic breadsticks
  • Fresh salads, like a simple green salad or a Caesar salad with shrimp
  • Cooked spaghetti for a chili pasta twist
  • Leftovers make amazing chili dogs or enchiladas

Nutrition (per serving, serves 8)

Calories: 251 | Carbohydrates: 13g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 541mg | Fiber: 3g | Sugar: 6g

This Texas No-Beans Chili is rich, meaty, and packed with bold flavor. It’s the perfect bowl of comfort for chilly evenings, and with a few favorite toppings, you can customize it just the way you like. Serve it for dinner, game day, or meal prep—it’s always a crowd-pleaser!

 

Leave a Comment