Welcome to the ultimate guide for a chili that skips the beans but doubles down on flavor! If you're a purist who believes chili should be all about the rich, savory meat and complex spices, then this No Bean Chili recipe is about to become your new favorite. Forget everything you thought you knew about chili; we're diving into a hearty, deeply satisfying bowl that's perfect for game days, chilly evenings, or any time you crave true comfort food.
Why Go Beanless? The Classic Chili Con Carne Debate
For many, the debate over beans in chili is a passionate one. While beans add bulk and fiber, traditional Texan chili con carne, meaning "chili with meat," historically omits them. This style focuses on creating a thick, intensely flavorful sauce that coats every morsel of tender beef, allowing the blend of aromatic spices to truly shine. Opting for a beanless chili often results in a richer, more concentrated taste and a satisfyingly meaty texture that’s incredibly comforting.
Essential Ingredients for Unbeatable Flavor
Crafting a stellar no bean chili starts with selecting the right ingredients. Each component plays a vital role in building the layers of flavor that make this recipe unforgettable.
Quality Ground Chuck is Key
The star of our show is the ground chuck. Using 80/20 ground chuck ensures a good balance of meat and fat, which renders down to infuse the chili with incredible flavor and moisture. Remember to bring your ground chuck to room temperature and gently pat it dry before browning – this helps achieve that crucial, flavorful crust.
The Aromatic Foundation
A classic chili base always begins with aromatics. Finely diced yellow onion, bell pepper, and minced garlic are sautéed to create a sweet and savory foundation that perfumes the entire dish. To achieve perfectly diced onions and bell peppers, a quality chef's knife is an invaluable tool in any kitchen. It makes prep work quicker and safer.
Mastering the Spice Blend
This recipe relies on a robust blend of spices to deliver that quintessential chili warmth. Chili powder, ground cumin, smoked paprika, and dried oregano come together to create a complex profile that's both earthy and smoky. Tomato paste, fire-roasted diced tomatoes, and tomato sauce form the body of the chili, adding tang and depth. Finally, dark brown sugar and Worcestershire sauce provide a subtle sweetness and umami boost, perfectly balancing the savory notes, while a bay leaf adds a nuanced herbal aroma.
Crafting Your Perfect No Bean Chili
Making this no bean chili is a straightforward process, but patience is key, especially during the simmering phase. Browning your ground chuck deeply and allowing the spices to bloom with the tomato paste are crucial steps for maximizing flavor. The longer the chili simmers, the more the flavors meld and deepen, transforming simple ingredients into a rich, cohesive masterpiece.
Serving Suggestions & Customization
This hearty no bean chili is incredibly versatile. Serve it in bowls topped with your favorite fixings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or diced red onions. It’s also fantastic served alongside warm cornbread, over a bed of fluffy rice, or even as a topping for hot dogs or baked potatoes. For those who enjoy a little extra kick, a dash of your favorite hot sauce or a few slices of fresh jalapeño will do the trick!
Tips for Chili Perfection
- Don't Crowd the Pan: When browning the ground chuck, work in batches if necessary to ensure a deep, even sear rather than steaming the meat.
- Bloom Your Spices: Sautéing the spices with the tomato paste for a minute or two helps to toast them, releasing their full aromatic potential.
- Low and Slow is the Way to Go: A gentle simmer allows all the flavors to meld beautifully. Don't rush this step!
- Taste and Adjust: Always taste your chili before serving and adjust salt, pepper, or even a pinch more sugar or chili powder as needed.
There you have it – a magnificent no bean chili recipe that proves sometimes, less is truly more. Get ready to impress your taste buds and everyone at your table with this rich, satisfying, and utterly delicious creation!
FAQs
Why make chili without beans?
Historically, traditional chili con carne did not include beans. Many prefer a beanless chili for its meat-forward flavor profile and richer, thicker texture, allowing the spices and beef to be the star.
What are the best toppings for no bean chili?
Classic toppings include shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, diced red onion, sliced jalapeu00f1os, or even a sprinkle of crumbled corn chips or Fritos for crunch.
How long can I store leftover no bean chili?
Properly stored in an airtight container in the refrigerator, no bean chili can last for 3-4 days. It also freezes exceptionally well for up to 3 months, making it perfect for meal prep.
Can I make this no bean chili spicier?
Absolutely! To increase the heat, you can add a pinch of cayenne pepper, a dash of hot sauce, or include finely diced jalapeu00f1os or serrano peppers along with the bell pepper. For a deeper heat, consider adding a dried chile pepper (like ancho or guajillo) rehydrated and puru00e9ed into the sauce.
No Bean Chili
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: High Protein
Description
A rich and hearty no bean chili recipe packed with savory meat and robust spices, perfect for a comforting meal.
Ingredients
1 TBS Olive Oil
1 Pound Ground Chuck, at room temperature & gently patted dry
Kosher Salt and Ground Black Pepper, to taste
1 small Yellow Onion, small dice (about 1 ½ cups)
1 small Bell Pepper, small dice (about 1 cup)
2 cloves Garlic, minced
1 TBS Chili Powder
2 tsp Ground Cumin
2 tsp Smoked Paprika
2 tsp Dried Oregano
2 TBS Tomato Paste
1 Cup Beef Broth (or beer of choice)
1 (14 ounce) Can Fire Roasted Diced Tomatoes
1 (8 ounce) Can Tomato Sauce
1 ½ tsp Dark Brown Sugar
1 ½ tsp Worcestershire Sauce
1 whole Bay Leaf
Instructions
Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground chuck and break it apart. Season with a generous pinch of kosher salt and black pepper. Brown the meat thoroughly, stirring occasionally, until no pink remains and it's nicely caramelized. Drain off any excess fat and set the browned meat aside.
Step 2: Reduce the heat to medium. Add the diced yellow onion and bell pepper to the pot. Sauté for 5-7 minutes, until softened, scraping up any browned bits from the bottom of the pot.
Step 3: Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Stir frequently for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly to lightly toast it.
Step 4: Pour in the beef broth (or beer of choice) and bring to a simmer, scraping the bottom of the pot to deglaze and release any flavorful browned bits.
Step 5: Return the browned ground chuck to the pot. Add the fire-roasted diced tomatoes (undrained), tomato sauce, dark brown sugar, Worcestershire sauce, and bay leaf. Stir to combine.
Step 6: Bring the chili to a gentle simmer. Reduce the heat to low, cover, and cook for at least 30-45 minutes, stirring occasionally. For best flavor, simmer for 1-2 hours. The longer it simmers, the more the flavors will meld and deepen.
Step 7: Remove the bay leaf. Taste and adjust seasonings as needed, adding more salt, pepper, or a pinch of sugar if desired. Serve hot with your favorite toppings.
Notes
Using ground chuck at room temperature and patting it dry before browning helps achieve a better sear and richer flavor. Beef broth can be substituted with your favorite beer for an added layer of complexity. Serve with your choice of toppings like shredded cheese, sour cream, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
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