Quick No Bean Chili for Weeknight Dinners

Name: Quick No Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 tablespoons chili powder; 1/8 teaspoon cayenne pepper; 3 ounces tomato paste; 2 tablespoons fresh garlic (minced); 2 tablespoons olive oil; 1 onion (chopped; 6 ounces); 1 pound 93% lean ground beef; 1 1/2 teaspoons Diamond Crystal kosher salt (divided; see notes below); 1 cup beef stock; 15 ounces diced tomatoes (no salt added, undrained); 1 bay leaf; 1/4 teaspoon black pepper

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This chunky no bean chili is ready in about 30 minutes and tastes as flavorful as if you'd cooked it for hours! Topped with cheddar and sour cream, it's hearty and filling.

No bean chili is served in a white bowl with a napkin.

This chili is pure comfort. It's ready fast, and the leftovers are delicious. In fact, just like pumpkin chili, it gets better as it rests in the fridge. My late father-in-law's chili inspired this recipe. His chili, which contained beans, was amazing. My beanless version is very good, too, and I think about him whenever I make it.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic.
Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained.
Ground beef: I normally use extra-lean ground beef (93% lean, 7% fat), but when they're on sale, I opt for lean ground beef (85/15) or ground pork (as shown in the image above).

Variation: Texas-Style Chili

Texas-style chili is served in a white bowl.

On occasion, I make a version that focuses entirely on beef and leaves out the tomatoes. It's not traditional Texas chili, which is typically made with stewing beef, long-simmered, and based on dried chiles. My version uses ground beef, chili powder, and a short cooking time. However, it's a quick, practical chili that keeps the spirit of Texas chili and works well for a weeknight.

To make this version, cook 1 pound of lean ground beef with ½ chopped onion and ½ teaspoon of salt over medium-high heat until the beef is browned and the onions are tender. Reduce the heat to medium and add 1 teaspoon minced garlic, 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon black pepper, and a pinch of cayenne pepper. Cook, stirring, for 30 seconds.

Add a cup of beef broth and bring back to a simmer. Cook uncovered, stirring occasionally, for 10 minutes. To thicken, stir in 1 tablespoon of medium-grind cornmeal and simmer for 5 more minutes. Divide the chili between bowls, add your toppings, and serve. I like to top it with shredded cheddar, sour cream, and sliced jalapeños, as shown in the photo above.

This makes three one-cup servings, and each serving has about 395 calories, 31 grams of protein, 27 grams of fat, 8 grams of carbs, 2 grams of fiber, and 700 mg of sodium.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the seasoning paste ingredients. Cook the onion and beef in olive oil with kosher salt. Add the seasoning paste and mix it in.

The seasoning mix was added to the beef.

Add the beef stock, tomatoes, bay leaf, more salt, and black pepper. Simmer the chili, uncovered, for about 20 minutes until it thickens and the flavors meld. Stir it occasionally.

Serve with your favorite toppings!

No-bean chili in a white saucepan surrounded by serving bowls and toppings.

Very, very good. Quick and easy and so delicious! Combination and proportion of spices is perfect. I used ground turkey. I had it with your keto garlic bread which is amazing. Thank you!
Magda
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Recipe Tips

Theoretically, chili is supposed to be cooked lovingly for at least an hour over low heat. But I'm too impatient for that. So this recipe is ready in about 40 minutes - and it's intensely flavorful and absolutely delicious. If anything, the meat is juicier because of the shorter cooking time. So don't worry about the short cooking time - it absolutely works.
While ground beef is a classic, ground pork works just as well. You can also use ground turkey or chicken. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
This chili can be as spicy or as mild as you'd like. If you don't want it spicy, reduce the chili powder and omit the cayenne. If you enjoy spicy food, increase the cayenne.

Recipe FAQs

Is chili made with or without beans?

There seem to be different opinions on what "real chili" is and whether it includes beans. I like both versions, but no bean chili is obviously the better choice for anyone who prefers to avoid beans (such as those on a low-carb or paleo diet).

What can I use to replace the beans in chili?

There's no need to replace them. Simply increase the amount of meat. But if you must, chopped portobello mushrooms are a good option.

I don't have smoked paprika. Can I use regular paprika?

Yes! While smoked paprika adds a subtle smokiness, it's fine to use regular paprika.

How long can I keep this chili? Can I freeze it?

You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave. Like all chilis and stews, the leftovers improve as the chili thickens and the flavors have a chance to meld. You can also freeze the cooled leftovers for up to three months.

Serving Suggestions

I usually serve this chili with any of the following items on the side:

Cheese muffins
Almond flour biscuits
Keto cornbread (shown in the photo above)
Almond flour bread

It's also excellent as a topping for microwave spaghetti squash or cauliflower rice. Good toppings for chili, shown in the photo above, include jalapenos, scallions, shredded cheddar, and sour cream.