Introduction

This No Bean Texas Chili offers a bold, meaty flavor in every bite, perfect for fans of hearty, comforting dishes. Thick, rich, and packed with tender beef and robust spices, it’s a satisfying meal that’s ready in under an hour. Made in one pot with simple ingredients, this chili is a true crowd-pleaser without the beans.

A white speckled bowl filled with rich, thick chili showing chunks of browned meat and small pieces of red bell pepper in a deep red sauce. On top, there are two lime wedges placed at the edge of the bowl. Bright green sliced jalapeños, finely chopped red onions, and thinly sliced spring onions add fresh color near the lime. A dollop of white sour cream sits prominently on the right side, sprinkled lightly with black pepper. Shredded orange cheddar cheese is scattered over the sour cream and nearby vegetables. A small bunch of fresh green cilantro leaves rests next to the sour cream. The bowl is set on a white marbled surface with a small white dish holding lime wedges and a soft cream-colored cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground chuck (or ground beef of your choice)

1 large onion, diced

4 cloves garlic, minced

1 green bell pepper, diced

2 tablespoons chili powder

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 (14.5-ounce) can fire-roasted diced tomatoes

1 cup beef broth

Salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil or other cooking oil

Instructions

Step 1: Heat the oil in a large pot over medium-high heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 2: Add the ground beef to the pot. Break it apart with a spoon and cook until browned and no longer pink, about 8 minutes. Drain excess fat if needed.

Step 3: Stir in the chili powder, smoked paprika, cumin, and oregano, coating the meat and vegetables evenly with the spices. Cook for 1 minute to release the flavors.

Step 4: Pour in the fire-roasted diced tomatoes and beef broth. Stir well and bring to a simmer.

Step 5: Reduce the heat to low, cover, and simmer gently for 30 minutes, stirring occasionally, until the chili thickens to a rich, hearty consistency.

Step 6: Season with salt and freshly ground black pepper to taste. Serve hot, garnished as you like.

Tips & Variations

Use ground turkey or chicken for a leaner version, adjusting cooking time as needed.

Add a splash of strong brewed coffee or dark beer for extra depth of flavor.

For added heat, include diced jalapeños or a pinch of cayenne pepper with the spices.

Top with shredded cheese, sour cream, or fresh cilantro for extra richness and freshness.

If you like a thicker chili, simmer uncovered for the last 10 minutes to reduce further.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until thick and flavorful.

Why doesn’t this chili have beans?

This recipe celebrates traditional Texas-style chili, which is known for being meat-focused without beans, allowing the rich beef and bold spices to shine unmarred by other textures or flavors.