Description

This hearty No Beans Chili recipe is a flavorful one-pot dish that combines ground beef, aromatic spices, and rich tomato flavors without the addition of beans. Perfect for chili lovers seeking a low-carb option, this savory chili simmers to perfection in a single Dutch oven, making it both easy and satisfying for weeknight meals or casual gatherings.

Ingredients

Scale

Meat

2 pounds ground beef (80/20 preferred, or substitute ground turkey)

Vegetables

1 medium onion (finely diced)
1 medium green bell pepper (finely diced)
6 cloves garlic (minced)

Spices & Seasonings

2 teaspoons kosher salt (or more to taste)
3 teaspoons chili powder
3 teaspoons ground cumin
3 teaspoons dried oregano
3 teaspoons smoked paprika

Other Ingredients

¼ cup tomato paste
28 ounces crushed tomatoes
2 cups beef broth
2 bay leaves

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Instructions

Brown the Ground Beef: Heat a heavy bottomed Dutch oven over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring frequently to brown evenly. Use a slotted spoon to transfer the cooked beef to a bowl and set aside, leaving the grease in the pot to cook the vegetables.
Sauté Vegetables: Reduce heat to medium. Add the finely diced onion and green bell pepper to the Dutch oven. Cook for 4-5 minutes, stirring often, until the vegetables soften.
Add Spices: Stir in kosher salt, chili powder, ground cumin, dried oregano, and smoked paprika. Cook for 1 minute while stirring frequently to toast the spices and release their aromas.
Add Garlic and Tomato Paste: Lower the heat to medium-low. Add the minced garlic and tomato paste to the pot, cooking for 1 minute with frequent stirring to combine and enhance flavors.
Combine Ingredients and Simmer: Return the browned ground beef to the pot. Add crushed tomatoes, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the chili simmer gently for 25 minutes.
Finish and Adjust Seasonings: Turn off the heat and remove the bay leaves. Stir the chili and taste to adjust seasonings as needed to suit your preference.
Serve and Store: Serve the chili hot, garnished with your favorite toppings such as sour cream, shredded cheddar cheese, avocado, fresh cilantro, and tortilla chips or cornbread. Store any cooked and cooled chili in the refrigerator for up to 4 days.

Notes

For a leaner version, substitute ground turkey for ground beef.
Adjust chili powder and smoked paprika to increase or decrease the heat and smokiness level.
Do not drain the grease after browning the meat as it adds flavor when cooking vegetables.
Simmering the chili on low heat helps meld all the flavors and tenderize the ingredients.
Leftover chili can also be frozen for up to 3 months.