I’m sharing my No Bean Chili with an authentic Southwest spice blend, plenty of tomatoes, and a generous portion of ground beef, plus one surprising twist that explains why this version stands out.

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I can’t stop thinking about this No Bean Chili I tweaked, it’s thick and full of big, sizzling Southwest flavor. I build everything around lots of ground beef and a little smoked paprika that gives it a smoky, almost savory edge.

This version leans hard into boldness, the kind of Texas Chili that surprises people, makes them ask what you did different, even when you’re kind of shrugging. It’s a Homemade Chili Recipe that isn’t trying to be fancy, just honest and loud, and there’s a tiny secret finish that keeps folks coming back for another bowl.

Ingredients

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Packed with protein and iron, gives the chili a rich meaty base.
Adds natural sweetness and fiber, softens and boosts savory flavor.
Sharp aromatic punch, contains antioxidants and layers the overall flavor.
Blends heat and earthiness, gives color and classic chili spice.
Warm, nutty and slightly bitter, adds depth and smoky notes.
Smoky sweet aroma, amplifies charred flavor without actual smoke.
Acidic brightness, provides body, vitamins and balances rich meats.
Absorbs liquid, thickens stew and adds faint corn flavor.
Tiny bitter sweetness, rounds flavors and deepens savory complexity.
Bright herb, fresh citrusy finish, adds color and lightness.

Ingredient Quantities

1 1/2 lbs ground beef (80/20 preferred)

2 tbsp vegetable oil

1 large yellow onion, diced

4 garlic cloves, minced

3 tbsp chili powder

1 tbsp ground cumin

1 tbsp smoked paprika (or regular if you dont have smoked)

1 tsp dried oregano

1/2 tsp cayenne pepper (optional)

1 1/2 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

1 (14 oz) can diced tomatoes, undrained

2 cups beef broth

2 tbsp masa harina or fine cornmeal (for thickening)

1 tsp unsweetened cocoa powder or 1/2 oz dark chocolate, chopped

1 bay leaf

2 tbsp fresh cilantro, chopped (optional)

How to Make this

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1. Heat a large heavy pot over medium-high heat, add 2 tbsp vegetable oil and 1 1/2 lbs ground beef. Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper and brown, breaking it up with a spoon, about 6-8 minutes until no pink remains. If it gets too greasy spoon off most of the fat, leave just a little for flavor.

2. Push the beef to one side or remove it to a bowl, add the diced large yellow onion to the pot and cook 5-7 minutes until soft and starting to brown, then stir in 4 minced garlic cloves and cook 30 seconds till fragrant.

3. Stir in 3 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne if using. Add 2 tbsp tomato paste and cook 1-2 minutes, stirring, to toast the spices and deepen the flavor (this step makes the chili taste way more complex).

4. Return the browned beef to the pot if you removed it. Add 1 (28 oz) can crushed tomatoes, 1 (14 oz) can diced tomatoes with their juices, 2 cups beef broth and 1 bay leaf. Scrape the bottom of the pot to loosen any browned bits, they are flavor gold.

5. Bring to a gentle simmer, lower heat and let it simmer uncovered for at least 30 minutes, stirring occasionally so it doesnt stick. For deeper flavor simmer 1-2 hours, adding a splash of water or more broth if it gets too thick.

6. Make the thickener: whisk 2 tbsp masa harina (or fine cornmeal) with about 3 tbsp cold water until smooth, then stir into the simmering chili and cook 5-10 minutes until it thickens. Tip: masa also adds that subtle corn flavor you want in a no-bean chili.

7. Stir in 1 tsp unsweetened cocoa powder or 1/2 oz chopped dark chocolate until melted and blended, this adds savory depth. Taste and adjust salt (add more kosher salt if needed) and heat (more cayenne or hot sauce if you like).

8. Remove and discard the bay leaf. If the chili is too fatty, cool slightly and skim off fat, or refrigerate a bit and remove hardened fat — works like a charm. Let the chili rest 10 minutes before serving so it thickens more.

9. Finish with 2 tbsp chopped fresh cilantro if you like, and serve hot with your favorite toppings. Enjoy.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven, big enough for 1.5 lbs beef
2. Wooden spoon or sturdy spatula for breaking up and stirring
3. Slotted spoon or regular spoon to spoon off excess fat
4. Chef’s knife and cutting board
5. Measuring spoons and measuring cups
6. Can opener (and a spoon to scrape the tomatoes)
7. Small bowl and whisk for the masa slurry
8. Ladle plus heatproof bowls for serving and for resting/skimming fat

FAQ

Q: Can I swap the ground beef for something else? A: Yes, you can use ground turkey, chicken or pork, but leaner meat cooks drier so add a bit more oil and watch seasoning. For more flavor use pork or a mix, 80/20 beef gives the best mouthfeel though.

Q: How do I thicken the chili if it's too thin? A: Simmer uncovered to reduce liquid, or make a slurry with the 2 tbsp masa harina (mix with cold broth or water first) and stir it in, cook a few minutes till it thickens. Tomato paste or more simmer time also helps.

Q: Why is there cocoa or dark chocolate in the recipe? A: It adds depth and balances acidity, not a chocolate flavor. Use the 1 tsp unsweetened cocoa or a small piece of dark chocolate and melt it in near the end for richness.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Brown the beef and soften onions first, then slow cook 4 to 6 hours on low (2 to 3 on high). For Instant Pot use sauté, then pressure cook 10 to 15 minutes and natural release a few minutes. Finish with masa to thicken.

Q: How do I adjust the spiciness? A: Cut the cayenne or omit it for milder chili, or add extra chili powder or hot sauce for heat. If it's too spicy try a splash of lime, a dollop of sour cream, or a bit of sugar to tame it.

Q: Can I freeze leftovers and how do I reheat? A: Yes freeze cooled chili in airtight containers up to 3 months. Thaw overnight in fridge, reheat gently on the stove — you might need to add a little broth because it can thicken when chilled.

No Beans Chili Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken for a leaner chili, or use plant based crumbles for a vegetarian version. If you go lean turkey add 1 tbsp oil while browning so it wont dry out, and taste for salt.
Masa harina: use 2 tbsp fine cornmeal for similar texture, or a cornstarch slurry (about 1 tsp cornstarch mixed with 1 tsp cold water) to thicken faster but note it wont add that corn masa flavor.
Smoked paprika: if you dont have it use regular paprika plus 1/4 tsp chipotle powder or a pinch of liquid smoke for smokiness, or just add an extra 1/4 tsp cumin for depth.
Beef broth: substitute chicken or vegetable broth, or use water plus 1 tsp beef bouillon or concentrated stock. If you use low sodium broth, add a little more salt to taste.

Pro Tips

– Brown the meat hard so you get lots of browned bits on the bottom, then spoon off most of the fat but leave a little for flavor. When you add the tomatoes or a splash of broth scrape the pot to lift those browned bits, they make the chili taste way better.

– Toast the spices with the tomato paste in the hot pot till they smell really nutty, dont just dump them in and walk away. If the paste starts to stick or smell bitter add a tiny splash of broth to loosen things up and keep the spices from burning.

– Mix the masa with cold water first so it doesnt clump, then whisk it into the simmering chili slowly. Remember it firms up as it cools so stop when it looks a touch looser than you want, you can always simmer a bit more if needed.

– Add the cocoa or a sliver of dark chocolate at the end and then taste for salt and brightness, sometimes a little more salt or a quick squeeze of lime or splash of vinegar wakes the whole pot up. Let the chili rest about 10 minutes before serving so it thickens and the flavors calm down, and if theres too much grease chill it and lift the fat off, works like a charm.

No Beans Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my No Bean Chili with an authentic Southwest spice blend, plenty of tomatoes, and a generous portion of ground beef, plus one surprising twist that explains why this version stands out.

Servings

servings

Calories

373

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven, big enough for 1.5 lbs beef
2. Wooden spoon or sturdy spatula for breaking up and stirring
3. Slotted spoon or regular spoon to spoon off excess fat
4. Chef’s knife and cutting board
5. Measuring spoons and measuring cups
6. Can opener (and a spoon to scrape the tomatoes)
7. Small bowl and whisk for the masa slurry
8. Ladle plus heatproof bowls for serving and for resting/skimming fat

Ingredients

1 1/2 lbs ground beef (80/20 preferred)
2 tbsp vegetable oil
1 large yellow onion, diced
4 garlic cloves, minced
3 tbsp chili powder
1 tbsp ground cumin
1 tbsp smoked paprika (or regular if you dont have smoked)
1 tsp dried oregano
1/2 tsp cayenne pepper (optional)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes, undrained
2 cups beef broth
2 tbsp masa harina or fine cornmeal (for thickening)
1 tsp unsweetened cocoa powder or 1/2 oz dark chocolate, chopped
1 bay leaf
2 tbsp fresh cilantro, chopped (optional)

Directions

Heat a large heavy pot over medium-high heat, add 2 tbsp vegetable oil and 1 1/2 lbs ground beef. Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper and brown, breaking it up with a spoon, about 6-8 minutes until no pink remains. If it gets too greasy spoon off most of the fat, leave just a little for flavor.
Push the beef to one side or remove it to a bowl, add the diced large yellow onion to the pot and cook 5-7 minutes until soft and starting to brown, then stir in 4 minced garlic cloves and cook 30 seconds till fragrant.
Stir in 3 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne if using. Add 2 tbsp tomato paste and cook 1-2 minutes, stirring, to toast the spices and deepen the flavor (this step makes the chili taste way more complex).
Return the browned beef to the pot if you removed it. Add 1 (28 oz) can crushed tomatoes, 1 (14 oz) can diced tomatoes with their juices, 2 cups beef broth and 1 bay leaf. Scrape the bottom of the pot to loosen any browned bits, they are flavor gold.
Bring to a gentle simmer, lower heat and let it simmer uncovered for at least 30 minutes, stirring occasionally so it doesnt stick. For deeper flavor simmer 1-2 hours, adding a splash of water or more broth if it gets too thick.
Make the thickener: whisk 2 tbsp masa harina (or fine cornmeal) with about 3 tbsp cold water until smooth, then stir into the simmering chili and cook 5-10 minutes until it thickens. Tip: masa also adds that subtle corn flavor you want in a no-bean chili.
Stir in 1 tsp unsweetened cocoa powder or 1/2 oz chopped dark chocolate until melted and blended, this adds savory depth. Taste and adjust salt (add more kosher salt if needed) and heat (more cayenne or hot sauce if you like).
Remove and discard the bay leaf. If the chili is too fatty, cool slightly and skim off fat, or refrigerate a bit and remove hardened fat — works like a charm. Let the chili rest 10 minutes before serving so it thickens more.
Finish with 2 tbsp chopped fresh cilantro if you like, and serve hot with your favorite toppings. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.