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No Bean Texas Chili: Bold, Meaty Flavor in Every Bite! Recipe

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★★★★★

4.6 from 133 reviews

This No Bean Texas Chili recipe delivers bold, meaty flavor in every spoonful. Made with tender ground beef, fire-roasted tomatoes, and a robust blend of spices including smoky paprika, cumin, chili powder, and oregano, this chili is thick, hearty, and deeply satisfying. Perfectly simmered in one pot on the stovetop in under an hour, it’s a comforting, crowd-pleasing dish that’s easy enough for weeknight dinners yet flavorful enough for any chili lover craving a bean-free, meat-forward experience.

Ingredients

Scale

Meat and Vegetables

  • 1.5 pounds ground chuck (or preferred ground meat)
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup tomato sauce

Spices and Seasonings

  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Liquids

  • 1 cup beef broth or water

Optional Garnishes

  • Chopped fresh cilantro
  • Sour cream
  • Shredded cheddar cheese
  • Diced onions

Instructions

  1. Prepare the aromatics: Heat a large heavy-bottom pot or Dutch oven over medium heat. Add the diced onions and sauté for 3-4 minutes until softened. Then add the minced garlic and diced bell peppers, cooking for another 2-3 minutes until fragrant and tender.
  2. Brown the meat: Increase the heat to medium-high. Add the ground chuck to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary to prevent greasiness.
  3. Add spices: Sprinkle in chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to evenly coat the meat and vegetables with the spices. Toast the spices for 1-2 minutes to deepen their flavors.
  4. Add tomatoes and liquids: Pour in the fire-roasted diced tomatoes with their juices, tomato sauce, and beef broth. Stir everything to combine, scraping up any flavorful browned bits from the bottom of the pot.
  5. Simmer the chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially and let the chili simmer for 30-35 minutes, stirring occasionally. The chili will thicken and develop a rich, hearty texture.
  6. Final seasoning and serve: Taste and adjust salt, pepper, or chili powder as needed. Remove from heat and let it rest for 5 minutes before serving. Garnish with optional toppings like shredded cheddar, sour cream, chopped cilantro, or diced onions for extra flavor and texture.

Notes

  • For a spicier chili, add more cayenne pepper or diced jalapeños in step 3.
  • Ground chuck is preferred for its fat content and flavor, but ground turkey or chicken can be used for a leaner option.
  • If the chili becomes too thick during simmering, add a splash of beef broth or water to reach desired consistency.
  • This chili reheats well and often tastes better the next day as flavors meld.
  • Serve with cornbread, rice, or tortilla chips for a complete meal.

Keywords: No Bean Texas Chili, ground beef chili, stovetop chili, easy chili recipe, meat chili, Texas chili recipe without beans, bold flavor chili

Find it online: https://dinewithlily.com/no-bean-texas-chili-bold-meaty-flavor-in-every-bite-recipe/