This easy no bean chili recipe is the perfect chili to bring to potlucks and tailgates. It’s thick, hearty, and packed full of flavor in every bite. Perfect for big appetites, and easy enough for an everyday dinner.
There’s no quicker way to spark a heated debate than to ask the simple question, “Do beans go in chili?”
I mean sure it seems like a simple enough query, but trust me when I tell you it’s a loaded one that will find folks firmly on one side or the other.
If you want the technical answer, it would be no. Beans do not belong in chili con carne.
What’s Chili Con Carne?
The thick stew originated in Mexico and contains a seasoned mixture of peppers (chiles) and tomatoes with meat (con carne).
It became popular in Texas in the 1860’s when a large group of women known as the ‘chili Queens’ became making and selling the dish around the military plaza in San Antonio.
The dish continued to spread making it’s way into the Mid West. It’s here that it began to get fleshed out with beans, becoming the American-ized version most of us are familiar today.
I tend to almost always make chili with beans, but I love chili in all it’s forms!
Sometimes we just want something extra thick and extra hearty without any filler. That’s when I whip up this easy no bean chili recipe.
It’s easy enough for anytime a chili craving strikes, but also perfect game day grub for all the football fans and tailgating events in your life.
Ingredients Needed
To make this no bean chili, you’ll need:
- Meat – This chili uses a three meat blend of lean ground beef, ground sausage, and diced bacon.
- Onion – A large sweet onion, peeled & diced, which is roughly 2 cups.
- Seasoning – Packets of chili seasoning and some unsweetened cocoa powder give this chili its unique flavor.
- Canned Tomato – This chili uses three different types of canned tomatoes: diced tomatoes with green chiles, tomato paste, and diced fire roasted tomatoes.
- Vegetables – Bell peppers, celery, and matchstick carrots flesh out the base of this hearty chili
- Broth – Specifically beef broth, and you can use either homemade or store bought.
Once you’ve gathered your ingredients, you’re ready to get started!
How To Make
Chili is one of my favorite dishes to make, particularly because it’s so easy to do.
Start by adding all three meats to a large Dutch oven set over medium heat.
Don’t have a Dutch oven? You can easily use a heavy bottomed pot instead, just make sure it’s a large pot since this does make a large batch of chili.
Cook the meats until the beef and sausage are completely browned, and the bacon has rendered. Make sure to break up the beef and sausage as they cooked so by the time they’re done it’s crumbled.
Strain off all of the excess grease. If you don’t remove it your chili will be greasy, which will give it a bad aftertaste.
Add the onion, unsweetened cocoa powder, and both packets of chili seasoning to the pot. Stir until everything’s combined and then let it cook for 2 minutes more.
Add the remaining ingredients to the pot, stirring until combined, then bring the chili to a full boil. Immediately reduce to a low simmer.
Cover and cook, stirring occasionally to prevent sticking, for 3-4 hours. This allows the flavors to develop and deepen and the chili to thicken up some.
Ladle into bowls and serve with your choice of toppings
Storing Leftovers
Store cooled leftover chili in an airtight container in the refrigerator for up to 5 days.
Alternatively, it can be frozen in an airtight container for up to 3 months.
What Goes Good On Top Of Chili?
While chili is great all on it’s own, customizing your bowl with a variety of toppings takes it to the next level.
Some of our favorite options include:
- Shredded Cheese
- Slice Green Onions
- Sour Cream
- Diced Avocado
- Corn Chips
- Diced Tomatoes
- Crumbled Cornbread
- Sliced Pickled Jalapenos
This is where you can totally get creative. Use any combination you want, or anything else your heart desires!
TIPS & TRICKS
- This is a very hearty, thick & chunky style chili. If you prefer a thinner chili, you can thin it with some broth after it’s done cooking.
- I use a mixture of red, green, and yellow bell peppers for this chili- but you can use all one color or whatever combination is to your liking.
- Prefer your chili with a little kick? You can add a couple dashes of hot sauce, a pinch of cayenne pepper, or some crushed red pepper flakes to this recipe.
Other Easy Chili Recipes
Chili is the ultimate comfort food, especially on cold nights and game days.
This easy no bean chili recipe is the perfect way to indulge your craving- and you won’t miss the beans!
Looking for other easy chili recipes?
Try these:
If you’ve tried this EASY NO BEAN CHILI RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy No Bean Chili Recipe
Ingredients
- 2 lbs lean ground beef
- 2 lbs ground sausage
- 1/2 lb bacon diced
- 1 large sweet onion peeled & diced
- 2 pkts chili seasoning
- 1 tbsp unsweetened cocoa powder
- 1 10 oz can diced tomatoes with green chiles mild
- 1 8 oz can tomatoes paste
- 2 stems celery stalks minced
- 4-5 cups diced bell peppers
- 1 15 oz can diced fire roasted tomatoes
- 1 1/2 cups finely chopped matchstick carrots
- 2 cups beef broth
Instructions
- Add the meats to a large Dutch oven, or other heavy bottomed pot, set over medium heat. Cook, stirring often and breaking apart, until all the meat's have completely browned. Strain off all the grease.2 lbs lean ground beef, 2 lbs ground sausage, 1/2 lb bacon
- Add the onion, chili seasoning, and cocoa powder to the pot stirring until evenly combined. Let the mixture cook for 2 minutes.1 large sweet onion, 2 pkts chili seasoning, 1 tbsp unsweetened cocoa powder
- Add the rest of the ingredients to the pot and stir until everything's well combined.1 10 oz can diced tomatoes with green chiles, 1 8 oz can tomatoes paste, 2 stems celery stalks, 4-5 cups diced bell peppers, 1 15 oz can diced fire roasted tomatoes, 1 1/2 cups finely chopped matchstick carrots, 2 cups beef broth
- Bring the chili to a boil, then immediately reduce the heat to a simmer.
- Cover and cook, stirring occasionally, for 3-4 hours.
- Ladle into bowls, and serve warm with your favorite toppings.
Notes
- This is a very hearty, thick & chunky style chili. If you prefer a thinner chili, you can thin it with some broth after it's done cooking.
- I use a mixture of red, green, and yellow bell peppers for this chili- but you can use all one color or whatever combination is to your liking.
- Prefer your chili with a little kick? You can add a couple dashes of hot sauce, a pinch of cayenne pepper, or some crushed red pepper flakes to this recipe.
Nutrition
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