No Bean Chili is a hearty and flavorful dish that brings warmth and comfort to your table. Loaded with succulent ground beef and a medley of spices, it’s the perfect meal for chilly nights or casual gatherings with friends. This chili recipe skips the beans, making it a protein-packed and satisfying option that caters to various dietary preferences. Whether you’re using the stovetop, a crockpot, or an Instant Pot, you’ll find that making No Bean Chili is a straightforward and rewarding experience that will leave everyone asking for seconds.
Why We Love This No Bean Chili Recipe
There’s a lot to love about No Bean Chili. First and foremost, it’s incredibly versatile and can be tailored to fit your taste and dietary needs. The absence of beans allows the robust flavor of the beef and spices to shine without any distractions. It’s also thick and hearty, making it perfect for those chilly evenings when you crave something cozy and satisfying. Plus, it’s an excellent option for anyone avoiding beans, whether for dietary reasons or personal preference. The rich, savory profile offers a perfect balance of heat and flavor that will please any palate.
Ingredients about No Bean Chili
- 2 pounds ground beef
- 3 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 3 tablespoons tomato paste
- 1 1/4 cup beef broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large sweet onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons coarse salt (more or less to taste)
- 1/2 teaspoon ground black pepper
- 1/4-1/3 cup chopped pickled jalapenos
- 3 tablespoons Frank’s Hot Sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- Fresh parsley, chopped
- Chopped green onions
- Shredded regular or dairy-free cheese
- Chopped jalapenos (for a spicy version)
- Dairy-free sour cream or Greek yogurt (if not dairy-free)
How to Make No Bean Chili Directions
Making No Bean Chili is a straightforward process that allows you to dive into a world of rich flavors without much hassle. You can choose from various cooking methods, whether you prefer the traditional stovetop technique, the effortless crockpot method, or the speedy Instant Pot approach.
Stovetop Method:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, releasing its aromatic flavor.
- Add the ground beef to the pot. Break it apart with a spoon, cooking until browned and no longer pink. Drain any excess fat if necessary.
- Stir in the chili powder, cumin, onion powder, garlic powder, coarse salt, and black pepper. Mix well, allowing the spices to coat the beef and onions.
- Pour in the diced tomatoes, tomato sauce, and tomato paste. Pour in the beef broth to reach the desired consistency.
- Add the pickled jalapenos, Frank’s Hot Sauce, cayenne pepper, and crushed red pepper flakes. Give the mixture a good stir.
- Bring the chili to a boil. Once boiling, reduce the heat and let it simmer uncovered for 30-40 minutes, stirring occasionally, allowing the flavors to meld.
Crockpot Method:
- Begin by browning the ground beef in a skillet over medium heat. Drain the fat and transfer it to the crockpot.
- Add the chopped onion, minced garlic, diced tomatoes, tomato sauce, tomato paste, and beef broth to the crockpot.
- Incorporate the spices: chili powder, cumin, onion powder, garlic powder, coarse salt, and black pepper.
- Mix in the chopped pickled jalapenos, Frank’s Hot Sauce, cayenne pepper, and crushed red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible.
Instant Pot Method:
- Set the Instant Pot to the sauté function and add the olive oil. Once hot, add the chopped onions, cooking until soft. Stir in the minced garlic for one minute.
- Add the ground beef and cook until browned. You can drain excess fat if desired.
- Add the spices along with the diced tomatoes, tomato sauce, tomato paste, and beef broth. Mix everything well.
- Stir in the pickled jalapenos, Frank’s Hot Sauce, cayenne pepper, and crushed red pepper flakes.
- Close the lid and seal the vent. Set the Instant Pot to high pressure for 20 minutes. After it’s done cooking, allow the pressure to release naturally for 10 minutes before carefully venting any remaining pressure.
How to Serve No Bean Chili
No Bean Chili can be served in a multitude of delightful ways that enhance its flavor and presentation. You can start by ladling a generous portion of chili into a bowl. Top it with a sprinkle of chopped green onions and fresh parsley for a pop of color. For added richness, consider garnishing your chili with shredded cheese. If you prefer a dairy-free option, dairy-free cheese works perfectly too.
For those who enjoy a spicy kick, add some extra chopped jalapenos on top. A dollop of dairy-free sour cream or Greek yogurt can add a cool and creamy contrast to the spiciness of the chili. Pair your dish with crusty bread or cornbread to soak up the delicious sauce, or serve over a bed of rice to create a more filling meal. This dish is also perfect for game day or a casual gathering, providing a comforting option that everyone will love.
Expert Tips: No Bean Chili
Creating the perfect No Bean Chili comes down to a few expert tips to elevate your dish. Here are some suggestions to ensure your chili turns out phenomenal:
- Choose Quality Beef: Opt for lean ground beef to ensure your chili isn’t overly greasy. However, a bit of fat can add flavor; aim for 80/20 for a good balance.
- Adjust the Spice Level: If you like your chili extra spicy, feel free to amp up the cayenne pepper and crushed red pepper flakes. Alternatively, tone it down by using fewer spices.
- Fresh Herbs: For an added layer of flavor, consider adding fresh herbs like cilantro or basil toward the end of cooking.
- Let it Rest: Allow your chili to rest for a few hours or even overnight in the refrigerator. This resting time allows the flavors to deepen and improve, making it even more delicious when reheated.
- Experiment with Add-Ins: Consider adding bell peppers, corn, or even sweet potatoes for a twist on the classic recipe.
How to Store No Bean Chili
Storing No Bean Chili is simple and allows you to enjoy it for days to come. Once the chili has cooled to room temperature, transfer it into an airtight container. You can store it in the refrigerator for up to 4 days. If you’re looking to keep it longer, consider freezing your chili. It can be kept in the freezer for up to 3 months.
When it’s time to reheat, simply remove the desired portion from the freezer and let it thaw in the refrigerator overnight. Reheat the chili on the stovetop over medium heat or in the microwave until it is heated through. You may want to add a splash of beef broth or water during reheating to adjust the consistency if it appears too thick.
Variation of No Bean Chili
There are numerous ways to customize your No Bean Chili to suit your taste preferences. Here are a few variations to consider:
- Vegetarian Option: Replace ground beef with a mix of lentils, mushrooms, and diced vegetables for a hearty vegetarian chili that retains robust flavors.
- Turkey Chili: Substitute ground beef with ground turkey for a leaner option. You might need to adjust the spices slightly to suit the milder flavor of turkey.
- Southwestern Flair: Add corn and diced bell peppers for a Southwestern twist that not only adds flavor but also textures to the chili.
- Creamy Chili: Stir in some cream cheese or dairy-free cream toward the end of cooking for a creamy consistency. This variation is especially indulgent and comforting.
FAQ
What is No Bean Chili?
No Bean Chili is a rich and hearty chili made primarily with ground beef, diced tomatoes, and a blend of spices, but it does not include beans. It is enjoyed for its bold flavors and substantial texture.
How long does it take to prepare No Bean Chili?
Depending on the method used, No Bean Chili can take anywhere from 30 minutes on the stovetop to several hours in a crockpot or an Instant Pot, making it a versatile choice for various schedules.
Can I prepare No Bean Chili in advance?
Yes! No Bean Chili can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Is No Bean Chili gluten-free?
Yes, this recipe can be gluten-free, as long as you ensure that all ingredients used, especially sauces and broth, do not contain gluten.
What can I serve with No Bean Chili?
No Bean Chili pairs wonderfully with cornbread, crusty bread, or even over rice. You can also serve it with toppings like cheese, sour cream, or fresh herbs for added flavor.
No Bean Chili
Ingredients
Main Ingredients
- 2 pounds ground beef Use lean ground beef for less grease.
- 3 cans (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 tablespoons tomato paste
- 1 1/4 cups beef broth May adjust for desired consistency.
- 1 tablespoon olive oil For sautéing.
- 3 cloves garlic, minced
- 1 large sweet onion, chopped
Spices
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons coarse salt Adjust to taste.
- 1/2 teaspoon ground black pepper
- 1/4-1/3 cup chopped pickled jalapenos Adjust for desired spiciness.
- 3 tablespoons Frank's Hot Sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
Toppings
- Fresh parsley, chopped For garnish.
- Chopped green onions
- Shredded cheese or dairy-free cheese
- Chopped jalapenos Optional for a spicy version.
- Dairy-free sour cream or Greek yogurt If not dairy-free.
Instructions
Stovetop Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add ground beef to the pot, breaking it apart with a spoon, and cook until browned. Drain excess fat if necessary.
- Stir in chili powder, cumin, onion powder, garlic powder, coarse salt, and black pepper. Mix well.
- Pour in diced tomatoes, tomato sauce, tomato paste, and beef broth to reach desired consistency.
- Add pickled jalapenos, Frank's Hot Sauce, cayenne pepper, and crushed red pepper flakes. Stir to combine.
- Bring to a boil, then reduce heat and let it simmer uncovered for 30-40 minutes, stirring occasionally.
Crockpot Method
- Brown ground beef in a skillet over medium heat. Drain fat and transfer to the crockpot.
- Add chopped onion, minced garlic, diced tomatoes, tomato sauce, tomato paste, and beef broth to the crockpot.
- Incorporate spices: chili powder, cumin, onion powder, garlic powder, coarse salt, and black pepper.
- Mix in chopped pickled jalapenos, Frank's Hot Sauce, cayenne pepper, and crushed red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Instant Pot Method
- Set the Instant Pot to sauté function and add olive oil. Once hot, add chopped onions, cooking until soft. Stir in minced garlic for one minute.
- Add ground beef and cook until browned, draining excess fat if desired.
- Add spices along with diced tomatoes, tomato sauce, tomato paste, and beef broth. Mix everything well.
- Stir in pickled jalapenos, Frank's Hot Sauce, cayenne pepper, and crushed red pepper flakes.
- Close lid and seal vent. Set Instant Pot to high pressure for 20 minutes. Allow natural pressure release for 10 minutes before venting remaining pressure.