No Bean Chili Recipe

This easy stove top no-bean chili recipe is a thick and hearty comfort meal packed with flavorful ground beef in a vibrant tomato and pepper base.

Course Main Course

Cuisine American

Keyword chili, ground beef

Prep Time 15

Cook Time 1 15

Resting Time 30

Total Time 2

Servings

Calories 417kcal

Author Sara Garska

Cost $15

Equipment

Large heavy bottom pot

Ingredients

2 TB olive oil or avocado oil
1/2 cup chopped white or sweet onion
1 pound ground beef
1/2 green bell pepper chopped
1/2 jalapeño pepper chopped
1 1/2 TB chili powder
1 TB Dried Italian herb mix
1 tsp salt
1/2 tsp black pepper ground or fresh cracked
16 ounces tomato sauce
4 ounces tomato paste
1 cup beef broth or beef bone broth
1 cup water or only 1/2 cup for thicker chili

Instructions

Heat olive oil in a thick bottomed pan over low to medium heat.
Add chopped onion and sauté for a few minutes.
Add ground beef and break up as you gently cook it.
Stir in the chopped green bell peppers and jalapeño peppers.
Add all spices and stir together. Continue cooking until meat is cooked through, but not crispy.
Add tomato sauce, tomato paste, broth, and about 8 ounces of water. (If you DO want to add beans, this is a great place to add a drained can of them)
Cook over low to medium heat, at a gentle simmer for about an hour.
If the chili is too watery, cook uncovered for another 10 to 15 minutes.
Let rest for about half an hour.

Notes

Nutrition information is an estimate only.

Prep Tips:

Yield - This recipe makes enough to feed a family of four, especially if serving with bread and other accompaniments. It is easily doubled if you are serving more people.
Ground Beef - I buy grass-fed and I cook it right into the dish without draining it. I like the one-pound square packages, like the one in the ingredients photo (they are easy to break up and taste smoother in the chili). If you prefer less fat, you can instead cook your ground beef In a separate pan and drain, then add to the onions and continue with the recipe.
Beans - Yes, this is a no bean chili recipe- since I don’t love beans in my chili, I left them out. But if you are a fan, feel free to add a drained can of your favorite beans.
Seasoning - I am a huge fan of Penzey’s Spices Chili Powder and Italian Herb Mix. I’m not that picky about the other seasonings in my pantry but those two are hands-down my favorite and I never substitute. However, if you don’t have those available, it is totally fine use what you can get your hands on because there are other great brands. I do want to note that the Italian Herb Mix I use does NOT contain salt. If yours does, you’ll want to reduce the added salt amount.
Tomato Paste - One of the secrets to the taste of this dish is the tomato products I use. I love Glen Muir tomato products (not sponsored, I just love the flavor!) I believe they bring so much flavor and taste to the recipe themselves. Since tomato paste comes in 8-ounce cans and this recipe only calls for 4 ounces, you can freeze the rest. Place a piece of foil on something flat that can go in the freezer for a bit. Divide your leftover tomato paste into four blobs on the foil and stick in the freezer for about an hour. Fold up the foil and place in freezer bag and return to the freezer. So many recipes call for small amounts of tomato paste and this is the perfect way to always have some on hand.
Jalapeño Pepper - I love just a little heat in my chili, but not too much. I find fresh jalapeños are perfect to do this. Here’s the trick. Remove the seeds and ribs and just use the smooth green part. Wear gloves if you don’t want any of the heat on your hands. If you cut it up bare-handed, be sure and wash your hands immediately. If you want more heat, use more jalapeño, or add more of the hot parts.
Storage - Keep leftovers in an airtight container in the fridge for up to 4-5 days.

Nutrition