The Ultimate Hearty No-Bean Beef Chili Recipe for Comforting Winter Nights
Dive into a bowl of rich, thick, and chunky beef chili – a truly comforting and satisfying meal packed with incredible beefy flavor, perfect for chilly evenings. Forget the beans; this recipe is all about the robust taste of quality ground beef and an expertly crafted spice blend.
When you picture the perfect bowl of chili, does it include beans, or is your ideal strictly a meat-forward beef chili? For many, including myself, the answer is a resounding “no beans!” While my husband and son might lean towards a Crock Pot Chili complete with beans, I firmly believe that the purest form of chili, especially for those seeking an unadulterated meaty experience, is one without them.
The world of chili is vast and wonderfully diverse, with countless regional styles spread across the United States. From the hearty, bean-filled versions popular in the Midwest to the distinctive Texas Style Chili, which famously uses chunks of beef and a minimal, if any, tomato base, there truly is a chili for every palate. If you’re someone who isn’t a fan of beans, or simply prefers a more intensely beef-focused flavor, then this no-bean chili recipe is exactly what you’ve been searching for.
Chili’s regional variations are a source of great culinary pride and passionate debate. People in the Mid-West, for instance, often adhere to a style that differs significantly from the Texas tradition, which is frequently characterized by its absence of a heavy tomato base and its emphasis on pure beef. These regional differences often lead to strong opinions on what constitutes “real” chili.” Personally, I find joy in exploring and appreciating all the unique forms this beloved dish takes. However, for an authentic, thick, and incredibly flavorful experience that puts beef front and center, this recipe stands out. It’s designed to be deeply satisfying, creating a rich texture and savory depth that will warm you from the inside out, making it the perfect comfort food for those cold winter evenings.
Essential Ingredients for Our Robust Beef Chili
Crafting a truly exceptional no-bean beef chili begins with a careful selection of fresh, high-quality ingredients and a thoughtful blend of spices. Each component plays a crucial role in building the rich, complex flavors that define this comforting dish.
- Onion: Forms the aromatic foundation, lending sweetness and depth once softened.
- Ground Beef: The star of our chili, providing the hearty texture and rich flavor. We’ll discuss optimal choices below.
- Oil: Essential for browning the beef and sautéing the aromatics. Vegetable oil is a great neutral choice.
- Garlic: Adds a pungent, savory kick that is indispensable in any good chili.
- Chili Powder: The primary seasoning, a blend of ground chiles and other spices, giving chili its characteristic flavor.
- Cumin: Earthy and warm, cumin is vital for that classic chili aroma.
- Ground Coriander: Offers a bright, citrusy note that balances the richness of the beef.
- Red Chili Flakes: Provides a subtle hint of heat and visual appeal.
- Dried Oregano: Adds an herbaceous, slightly peppery flavor that complements the other spices.
- Cayenne Pepper: This is where you control the heat! A little adds warmth, more delivers a fiery kick.
- Tomato Sauce: Contributes a smooth, savory base and helps create the chili’s body.
- Crushed Tomatoes: Adds texture and a deeper, richer tomato flavor compared to just sauce.
- Salt & Pepper: Fundamental seasonings to enhance and balance all the flavors.
While this recipe delivers a well-balanced flavor profile rather than an overtly spicy one, it’s incredibly adaptable to your heat preferences. If you crave more fire, don’t hesitate to increase the amount of cayenne pepper. You could also introduce other fresh or dried peppers, such as finely diced jalapeños (remove seeds for less heat), serranos, or even a touch of smoked paprika for an extra layer of complexity and a bolder flavor. Experiment to find your perfect spice level!
How to Craft Your Perfect No-Bean Beef Chili
Making a deeply flavorful, chunky beef chili from scratch is a rewarding process that yields incredible results. Follow these steps carefully to ensure every spoonful is packed with rich, savory goodness.
- Brown the Beef and Sauté Onions: Begin by heating the oil in a large, heavy-duty pot or Dutch oven over medium-high heat. This initial high heat is crucial for achieving a good sear on the beef, which locks in flavor. Add your ground beef and the finely chopped onions. Break up the ground beef with a spoon or spatula as it cooks. Continue to cook for 5-7 minutes, stirring occasionally, until the beef is thoroughly browned and the onions have softened and become translucent. This step renders out some fat and builds the foundation of your chili’s flavor.
- Infuse with Garlic: Once the beef is browned and onions are soft, stir in the minced garlic. Cook for just 1 minute more, stirring constantly, until you can smell its fragrant aroma. Be careful not to burn the garlic, as it can turn bitter. After this, carefully drain away any excess grease from the pot. This keeps your chili rich but not overly oily.
- Bloom the Spices: This is a key step for maximizing flavor. Reduce the heat slightly if needed, then stir in the chili powder, cumin, ground coriander, red pepper flakes, dried oregano, and cayenne pepper. Cook, stirring occasionally, for about 5 minutes. Gently heating the spices in the residual oil (or a tiny bit more if the pot is completely dry after draining) helps them “bloom,” releasing their aromatic compounds and deepening their flavors significantly before any liquid is added.
- Simmer for Depth: Pour in the tomato sauce and crushed tomatoes. Stir everything together thoroughly. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let your chili simmer slowly for 1 hour, stirring occasionally to prevent sticking and ensure even cooking. After the first hour, remove the lid and continue to simmer for another 1 hour, again stirring periodically. Cooking uncovered during this second hour allows some of the liquid to evaporate, thickening the chili and concentrating its flavors, resulting in that wonderfully rich, chunky texture.
- Final Adjustments and Serving: Keep an eye on the chili during the simmering stage. If it starts to stick to the bottom of the pan or becomes too thick, add about 1/2 cup of water or beef broth to adjust the consistency. Taste the chili and season generously with salt and black pepper as needed. Remember, proper seasoning is vital! Serve your hearty no-bean beef chili hot with your favorite garnishes.
Choosing the Best Ground Beef for Your No-Bean Chili
The type of ground beef you choose can significantly impact the flavor and texture of your chili, especially in a no-bean recipe where the beef is truly the star. I generally recommend using **lean ground beef, such as 90/10 (90% lean, 10% fat)**. This ratio provides excellent beefy flavor without making the chili overly greasy, which is a common concern with fattier cuts. The goal is to have a rich, savory chili, not one swimming in excess fat.
However, if you don’t mind a little extra fat to drain away, or you’re aiming for an even more robust and intense beef flavor, **85/15 ground beef (85% lean, 15% fat)** can also be an excellent choice. The slightly higher fat content can contribute to a deeper, richer taste profile, which is particularly appealing in a no-bean chili where the meat’s flavor is paramount. If you opt for 85/15 or even 80/20, ensure you thoroughly drain the rendered fat after browning the beef and onions. This prevents the chili from becoming greasy and ensures the spices can bloom properly in a cleaner environment. Ultimately, use whatever quality ground beef you have on hand; the long simmering time will tenderize it and infuse it with flavor.
Storing and Freezing Your Delicious Beef Chili
One of the many wonderful things about homemade chili is how well it stores and freezes, making it an ideal meal for meal prepping or having on hand for quick, comforting dinners. Properly stored, your beef chili will taste just as amazing, if not better, the second time around!
Freezing Leftover Chili: Absolutely! Chili freezes beautifully. Once your chili has finished cooking and you’ve enjoyed your first serving, allow any leftovers to cool completely at room temperature before transferring them to storage. This prevents condensation and keeps ice crystals from forming. Spoon the cooled chili into airtight freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze, which saves space. Your frozen chili will maintain its quality for up to 4 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight, then reheat gently on the stovetop or in the microwave.
Refrigerating Leftover Chili: For shorter-term storage, any leftover chili can be kept in an airtight container in the refrigerator for up to 4 days. When reheating, pour the desired amount back into a pan and warm it over medium heat, stirring occasionally, until it reaches a gentle simmer and is heated through. For microwave reheating, use a microwave-safe bowl and heat in short intervals, stirring in between, until hot. Freshly reheated chili is just as delightful, especially with your favorite toppings!
Perfect Pairings: What to Serve with Your Hearty Beef Chili
A steaming bowl of beef chili is a meal in itself, but the right accompaniments can elevate the experience to pure culinary bliss. While cornbread is my absolute favorite and go-to pairing, there are many delicious options to consider, allowing you to customize your chili night to perfection.
- Cornbread: Whether you prefer a savory Southern Style Cornbread, individual Corn Muffins, or a slightly sweeter version like Sweet Cornbread, a warm slice of cornbread is ideal for soaking up every drop of that rich chili.
- Rice: Serve your chili over a bed of fluffy white or brown rice for a more substantial and filling meal.
- Baked Potatoes or Sweet Potatoes: A classic option! Split open a warm baked potato or sweet potato and ladle chili generously over it. Top with cheese, sour cream, and chives for a complete comfort meal.
- Tortilla Chips or Fritos: For a delightful crunch and salty contrast, serve with a side of corn chips or crushed Fritos.
- Green Salad: A crisp, fresh green salad with a light vinaigrette can provide a refreshing counterpoint to the rich and hearty chili.
- Garlic Bread or Crusty Baguette: Perfect for dipping and adding another layer of savory goodness.
- Chili Mac: Serve your chili over cooked pasta (like elbow macaroni) for a classic “chili mac” dish.
Elevate Your Bowl: Delicious Chili Toppings
The beauty of chili doesn’t end with the cooking process; it extends to the array of toppings you can add to customize each bowl. Toppings add not just flavor, but also contrasting textures and temperatures, making every bite an adventure. Get creative and find your favorite combinations!
- Cheese: A must-have! Shredded sharp cheddar, Monterey Jack, Colby Jack, or a Mexican blend melt beautifully and add a creamy, tangy element.
- Onions: Finely diced red onions offer a sharp, pungent crunch, while chopped green onions (scallions) provide a milder, fresh onion flavor and a pop of color.
- Sour Cream or Greek Yogurt: A dollop of cool, creamy sour cream or Greek yogurt provides a delightful contrast to the chili’s heat and richness, adding a tangy smoothness.
- Avocado: Sliced or diced avocado adds a creamy texture and a subtle, buttery flavor that complements the chili wonderfully, along with healthy fats.
- Lime Wedges: A squeeze of fresh lime juice just before eating can brighten all the flavors in the chili, adding a zesty, refreshing kick.
- Jalapeños: For those who love extra heat, thinly sliced fresh or pickled jalapeños offer a spicy, tangy bite.
- Corn Chips or Tortilla Strips: Crushed corn chips or crispy tortilla strips provide a satisfying crunch and a salty contrast that chili often needs.
- Fresh Cilantro: A sprinkling of fresh, chopped cilantro adds a vibrant, herbaceous aroma and flavor.
- Hot Sauce: A dash of your favorite hot sauce allows everyone to adjust the heat level to their personal preference.
- Black Olives: Sliced black olives add a briny, savory note and a unique texture.
More Comforting Dinner Recipes You’ll Love
If you’re a fan of this hearty beef chili, you’re sure to enjoy these other comforting and delicious dinner recipes from our collection:
- Chicken Enchilada Chili
- Chipotle Chicken Bowls
- Smothered Burrito
- Chile Relleno Casserole
- Stuffed Tomatoes
- Homemade Pasta
- Oven Baked Ribs
Beef Chili (No Beans)
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Equipment
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Large Heavy Duty Pot or Dutch Oven
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Measuring Spoons and Cups
Ingredients
- 2 Tablespoons vegetable oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/4 cup chili powder
- 1 Tablespoon cumin
- 2 teaspoons ground coriander
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds lean ground beef
- 1 28 oz can tomato sauce
- 1 28 oz can crushed tomatoes
- Salt to taste
Optional Garnishes
- Avocado, diced or sliced
- Shredded Cheddar cheese
- Finely diced red onion or chopped green onions
- Lime wedges
- Sour cream or plain Greek yogurt
- Jalapeños, sliced (fresh or pickled)
- Corn chips or tortilla strips
Instructions
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In a large heavy duty pot (such as a Dutch oven) heat the 2 Tablespoons of vegetable oil over medium-high heat. Add the 2 pounds of lean ground beef and 1 finely chopped large onion. Break up the ground beef with a sturdy spoon or spatula as it cooks. Continue to cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and the onions have softened and become translucent.
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Stir in the 6 minced garlic cloves and cook for 1 minute, stirring constantly, until you can smell its fragrant aroma. Be careful not to burn the garlic. Carefully drain away any excess grease from the pot to prevent the chili from becoming oily.
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Add the 1/4 cup chili powder, 1 Tablespoon cumin, 2 teaspoons ground coriander, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, and 1/2 teaspoon cayenne pepper to the pot. Cook, stirring occasionally, for 5 minutes. This crucial step, known as “blooming the spices,” gently heats them in the residual oil, intensifying their flavors and aromas before liquids are added.
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Stir in the 1 (28 oz) can tomato sauce and 1 (28 oz) can crushed tomatoes. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking. After 1 hour, remove the lid and continue to cook for another 1 hour, stirring periodically. This uncovered simmering allows the chili to thicken and its flavors to concentrate into a rich, hearty stew.
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During the simmering process, if the chili starts to stick to the bottom of the pan or becomes too thick for your preference, add 1/2 cup of water (or beef broth) and continue to simmer. Taste the chili and add salt and pepper to your desired preference. Serve hot with your favorite garnishes.
Notes
This recipe is specifically designed to be a no-bean chili. If you prefer chili with beans, you can add 2 (15 oz) cans of kidney beans (drained and rinsed) when you stir in the tomato sauce and crushed tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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