There’s nothing more comforting than a rich bowl of chili without beans.
This version is all about the meat, tomatoes, and spices simmered together into a hearty, flavorful dish.
It’s the perfect option for those who prefer a bean-free chili, yet still want that bold and warming flavor.
Why You’ll Love This Recipe
It’s bean-free, making it a great choice for anyone who wants a lower-carb chili.
Slow simmering builds incredible depth of flavor with simple ingredients.
It works beautifully on the stovetop or in a slow cooker.
The recipe makes a generous batch, ideal for family meals or leftovers.
What You’ll Need (Ingredient Highlights)
Ground beef is the star, creating a rich, meaty base.
Tomato juice, diced tomatoes, sauce, and paste layer in deep tomato flavor.
Jalapeño peppers bring optional heat and spice.
Chili powder, cumin, and Italian seasoning create bold, savory notes.
Fresh parsley adds brightness to balance the richness.
Pro Tips Before You Start
Brown the meat well to build flavor before simmering.
Don’t skip sautéing the onion, garlic, and peppers—they’re the flavor foundation.
For thicker chili, simmer uncovered during the last 30 minutes.
Taste and adjust seasoning before serving, as tomato-based dishes can mellow spices.
How to Make Chili Without Beans
Step 1 – Cook the beef
In a large skillet, cook ground beef over medium-high heat until browned.
Transfer to a bowl and drain grease, leaving the skillet unwashed.
Step 2 – Sauté aromatics
Add olive oil to the skillet, then stir in onion, garlic, parsley, and jalapeños.
Cook until fragrant and softened, about 5 minutes.
Step 3 – Season
Remove from heat and stir in chili powder, cumin, Italian seasoning, salt, and pepper. Mix well.
Step 4 – Combine everything
Return beef to the skillet, or transfer everything to a slow cooker
. Add tomato juice, diced tomatoes, tomato sauce, and tomato paste. Stir to combine.
Step 5 – Simmer
For stovetop: bring to a boil, reduce to medium-low, and simmer 2 hours, stirring occasionally.
For slow cooker: cook on low 7–8 hours.
Step 6 – Serve
Ladle hot into bowls and top with cheese, sour cream, or fresh parsley.
What to Serve Them With
Pair with cornbread or crusty bread for dipping.
Serve over rice or mashed potatoes for a heartier meal.
Add toppings like shredded cheese, sour cream, or avocado.
Variations / Substitutions
Swap ground beef for ground turkey or chicken for a lighter version.
Add diced bell peppers or carrots for more vegetables.
Increase jalapeños or add cayenne for extra spice.
Use fresh herbs like cilantro instead of parsley for a different twist.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze portions for up to 3 months; thaw overnight before reheating.
FAQs
Can I make this chili ahead of time?
Yes, it actually tastes better the next day as flavors develop.
Can I make it in the slow cooker from start to finish?
Brown the beef first for best flavor, then cook in the slow cooker.
Is this chili spicy?
It’s mild as written, but you can increase jalapeños or add cayenne.
Can I thicken the chili?
Simmer uncovered during the last 30 minutes to reduce liquid.
What if I don’t have tomato juice?
Use beef broth or water, but reduce seasonings slightly.
Can I freeze leftovers?
Yes, freeze for up to 3 months in airtight containers.
Can I make it vegetarian?
This recipe is meat-heavy, but you can replace beef with lentils or plant-based meat.
Do I need to stir during cooking?
On the stovetop, stir occasionally. In the slow cooker, minimal stirring is fine.
What toppings go best?
Cheddar cheese, sour cream, diced onion, and cilantro are excellent.
How do I reheat leftovers?
Warm gently on the stovetop over medium heat or in the microwave.
Final Thoughts
This chili without beans is bold, meaty, and deeply satisfying.
Whether you serve it with bread, rice, or just a spoon, it’s comfort food at its finest.
