This chili no beans recipe, also known as Chili con Carne, is packed with ground beef, bold spices, and a rich, flavorful sauce. Hearty and satisfying, it’s exactly what my husband said: “This tastes like a true Texas chili.”
This chili no beans recipe comes together in just an hour, making it perfect for a busy weeknight or a chilly day. It’s my go-to meal when I’m not sure what to make. Served with cornbread, tortilla chips, or even rice, this chili is always a hit with the whole family.
My Favorite Kitchen Tools To Make This Recipe
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Now, don’t get me wrong, we love a traditional chili. My Blue Ribbon Chili is the kids’ and my favorite. But my husband? He doesn’t care for any kind of bean. From peas, pinto, black beans, or really any legume, he won’t touch them. He did make a little progress this year, though, and even started to like edamame. So who knows – maybe in another 20 years, he’ll be a fan of chili with beans!
This chili is made with sautéed onions and garlic, a roasted poblano pepper for depth, hearty beef bullion, and all the classic chili seasonings – chili powder, cumin, oregano, salt & pepper. Instead of beans, the focus stays on meat, poblano, tomatoes, and spices. The flavors come together beautifully, creating a hearty chili that’s perfect for chilly nights, game-day gatherings, or whenever you’re craving a comforting one-pot meal.
recipe highlights
Slow Cooker Version! This chili no beans is also fantastic in the slow cooker. Follow the recipe through Step 4, using just 1/4 cup of water, then transfer everything to the slow cooker. Cook on low for 6 hours—8 hours works perfectly too!
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Chili No Beans
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Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion chopped
- 1 poblano pepper, chopped
- 1 teaspoon garlic powder
- 2 pounds lean ground beef
- 28 ounces crushed tomatoes
- 16 ounces salsa
- 8-10 tablespoons chili seasoning
- 3 tablespoon beef bullion
- 1 cup water
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Heat oil in a large skillet over medium-high heat. Add the garlic powder, poblano, and onion, cooking for 1 minute. Then add the capsicum and cook for another 2 minutes, until the onion is translucent.
- Increase the heat to high and add the beef. Cook, breaking it up with a spoon, until it’s mostly browned.
- Add the Chili powder, seasonings, beef bullion, water and mix and cook until it comes to a gentle simmer and cook uncovered on medium-low heat for 20–40 minutes, stirring occasionally, until the chili is thickened and flavorful.
