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–+ servings
No-bean chili in a large skillet with a wooden spoon.
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4.50 from 2 votes

No Bean Chili

I’ve been making this homemade No Bean Chili for decades. It’s a hearty and satisfying dish perfect for chili lovers who prefer chili without beans. Packed with lean ground beef, tomatoes, and a blend of spices, this chili is both nourishing and delicious.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Author: JENNIFER GAMBLE

Ingredients

  • 2 pounds lean ground beef
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 46 ounces tomato juice
  • 12 ounces tomato paste
  • 1 cup water
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes omit if you don't like spicy chili
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper

Instructions

  • Start by browning the 2 pounds lean ground beef in a deep skillet over medium heat. Drain excess fat once meat is cooked.
    beef browned in a pot.
  • Slice the 1 medium bell pepper and 1 medium onion and add them to a food processor. Pulse until chopped into small peices.
  • Add the chopped onion and bell pepper to the skillet and cook with the meat for 2 minutes, or until onion and bell pepper are softened.
    bell pepper and onion in the ground beef.
  • Add the 46 ounces tomato juice, 1 cup water, 12 ounces tomato paste, 1 Tablespoon chili powder, 1 1/2 teaspoon cumin, 1 teaspoon ground black pepper, 1 teaspoon red pepper flakes, 1/2 teaspoon white sugar, 1/2 teaspoon oregano, and 1/4 teaspoon cayenne pepper to the mixture. Stir until combined.
    seasonings and tomato juice and other ingredients added to the pot to simmer.
  • Increase the heat slightly and bring the chili mixture to a boil. Once boiling, reduce the heat and simmer for two hours, stirring occasionally.
  • Scoop into bowls and serve with your favorite toppings.
    No bean chili scooped into bowls and topped with cheese and sour cream before serving.

Notes

1 cup serving is 28 grams of protein
Omit or cut down the red pepper flakes if you don't like spicy chili. 
Allow the chili to simmer slowly to develop a richer flavor.
For an added smoky flavor, grill the beef before crumbling it into the skillet.
Store in an airtight container in the fridge for up to 4 days. 
Allow the chili to completely cool and store in an airtight container in the freezer for up to a month. 
 

Nutrition

Serving: 1cup | Calories: 234kcal | Carbohydrates: 18g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 451mg | Potassium: 1286mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2253IU | Vitamin C: 59mg | Calcium: 58mg | Iron: 5mg