There’s just something about a big ol’ bowl of chili that screams comfort, right? Whether it’s a chilly evening or you just need a super satisfying meal, chili is my go-to. But let me tell you about my absolute favorite version: this amazing No Bean Chili. Trust me, even if you usually love beans in your chili, you’re going to adore how rich and hearty this one is. I’ve been making this for years, tweaking it until it’s just perfect, and it always brings smiles all around the table. It’s proof that you don’t need beans to have a truly epic chili!
Why You’ll Love This No Bean Chili
Seriously, this chili is a game-changer! You’re going to want to make it again and again because:
- It’s unbelievably hearty and satisfying, even without the beans!
- The chili flavor is super deep and rich, thanks to the great ingredients.
- It’s surprisingly easy to whip up on a weeknight.
- It’s naturally gluten-free and can easily be made vegetarian.
- It’s perfect for game day, potlucks, or just a cozy dinner at home.
- The aroma alone will make your kitchen smell amazing.
Ingredients for Your Perfect No Bean Chili
Alright, let’s gather everything you need for this incredibly delicious No Bean Chili. Don’t worry, it’s all pretty straightforward stuff you can probably find right in your pantry or at the grocery store. The magic is really in the combination!
Here’s what you’ll need:
- 2 pounds ground beef (80/20 is great for flavor!)
- 1 large onion, chopped up real nice
- 2 bell peppers (any color you like!), also chopped
- 4 cloves of garlic, minced up fine
- 1 (28 ounce) can crushed tomatoes (this is the base!)
- 1 (15 ounce) can tomato sauce (for that smooth texture)
- 1 (10 ounce) can diced tomatoes with green chilies (hello flavor and a little kick!)
- 2 tablespoons chili powder (the heart of the chili!)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (for that smoky depth)
- 1/2 teaspoon cayenne pepper (only if you like it a little spicy – totally optional!)
- Salt and freshly ground black pepper, to your taste
- And for serving – shredded cheese, a dollop of sour cream, and some fresh chopped cilantro are always winners!
How to Make This Hearty No Bean Chili
Okay, get ready to make the best No Bean Chili you’ve ever tasted! It’s honestly so simple, you’ll wonder why you haven’t made it before. Just follow these steps and get ready for some serious deliciousness. Check out this easy chili recipe for another family favorite.
Browning the Meat and Sautéing Vegetables
First things first, grab a big pot or a Dutch oven – whatever you’ve got that’s sturdy. Pop in your ground beef and get it browning over medium-high heat. Make sure to break it up as it cooks. Once it’s all browned, carefully drain off any extra grease; nobody wants a greasy chili! Now, toss in your chopped onion and bell peppers. Let them get nice and tender, usually about 5 to 7 minutes. It really helps build that flavor foundation.
Adding Aromatics and Liquids
Next up, let’s stir in that minced garlic. Cook it for just about a minute until you can smell that amazing garlicky aroma – don’t let it burn, though! Now, pour in your crushed tomatoes, tomato sauce, and the diced tomatoes with green chilies. Give everything a good stir to make sure it’s all blended together nicely. This is where it starts looking like real chili!
Seasoning and Simmering Your No Bean Chili
Time for the fun part: the spices! Sprinkle in your chili powder, cumin, smoked paprika, and the cayenne pepper if you’re feeling brave. Don’t forget to season with salt and black pepper to your liking. Mix it all up until everything is evenly distributed. Now, bring this gorgeous mixture up to a simmer. Once it’s bubbling, turn the heat down to low, slap a lid on it, and let it do its thing for at least 30 minutes. Seriously, the longer it simmers, the richer and more amazing the flavor gets. I often let mine go for an hour or even two if I have the time – that slow simmer is key to unlocking all those deep flavors in this No Bean Chili.
Tips for the Best No Bean Chili
Okay, friends, let me share a few little secrets I’ve picked up over the years to make this No Bean Chili absolutely sing. It’s all about the little things!
First off, don’t skimp on the browning of the beef! Getting a good sear on that meat adds a ton of flavor that you just can’t fake. And while we’re talking ingredients, good quality spices really do make a difference. If your chili powder is a bit old, it might be time for a fresh jar. You can also totally adjust the heat – more cayenne for a kick, or even a pinch of red pepper flakes if you’re feeling adventurous. For extra depth, a longer simmer is your best friend. Seriously, the longer it bubbles away on low, the more the flavors meld together beautifully. It’s worth the wait, I promise! You can also check out my chili con carne for another hearty option.
Serving Suggestions and Toppings
Now for the glorious finale! Serving up this incredible No Bean Chili is almost as fun as making it. It’s fantastic all on its own, but adding some toppings just takes it to a whole new level. Imagine a steaming bowl, topped with a generous sprinkle of sharp shredded cheddar cheese that melts into the rich chili. Or maybe a cooling dollop of sour cream or a swirl of Greek yogurt to balance the flavors? And don’t forget some fresh, chopped cilantro for a pop of green and a bright, fresh taste. It’s also amazing served with a side of warm cheesy garlic bread for dipping!
Storage and Reheating Instructions
Got leftovers? Lucky you! This No Bean Chili is often even better the next day. Once it’s cooled down a bit, tuck it into an airtight container and it’ll keep in the fridge for about 3-4 days. When you’re ready to reheat, just scoop some into a saucepan and warm it gently over medium-low heat, stirring occasionally. You can also pop a bowl in the microwave. If it seems a little thick, just add a splash of water or broth to get it back to that perfect soupy consistency.
Frequently Asked Questions about No Bean Chili
Got questions about this awesome No Bean Chili? I totally get it! It’s always good to know the little details. Let me clear a few things up for you!
Can I make this No Bean Chili vegetarian?
Absolutely! To make this vegetarian, just swap out the ground beef for your favorite plant-based crumbles or a hearty mix of chopped mushrooms and extra veggies like zucchini. It’ll be just as delicious! Looking for other hearty options? Check out this taco soup recipe.
How long does No Bean Chili last in the refrigerator?
This chili keeps really well! You can store it in the fridge for about 3 to 4 days. It’s seriously one of those dishes that tastes even better the next day!
What kind of ground meat is best for No Bean Chili?
I love using regular ground beef, about 80/20, because the little bit of fat adds so much flavor. But ground turkey, chicken, or even a leaner beef will work great if you prefer!
Nutritional Information
Here’s a general idea of the nutritional breakdown for one serving of this delicious No Bean Chili. Keep in mind these are estimates and can change a bit depending on the exact ingredients and brands you use. It’s packed with protein and flavor!
Per 1.5 cup serving (approximate):
- Calories: 450
- Fat: 25g
- Protein: 35g
- Carbohydrates: 20g
- Sodium: 900mg
For a delicious meatless option, you might also enjoy my vegetarian chili recipe!
Share Your No Bean Chili Creations!
I truly hope you whip up this amazing No Bean Chili and love it as much as my family does! If you give it a try, please, please, PLEASE come back and leave a comment or a rating below. I’d adore hearing about your experience! Did you add anything special? Did you snap a pic? I’d love to see how your chili turned out – you can even tag me on social media! Seriously, your feedback means the world to me. And hey, if you’re looking for another crowd-pleaser, you’ve got to check out my homemade pizza recipe!