No Bean Chili

Authentic Texas-style chili loaded with tender chunks of beef chuck roast, green chiles, bell peppers, and the perfect blend of spices. This flavorful chili is hearty, beefy comfort food!

Serve with our Easy Skillet Cornbread or some Buttermilk Cornbread Muffins.

Why My Recipe

• A delicious Texas-style chili with all beef and no beans!
• Complete with a chili powder guide to customize your chili’s flavor.
• Loaded with tomatoes, onion, and peppers for the perfect chili texture.

You loved my Slow Cooker Texas Beef Chili from my slow cooker cookbook, and this is the new and improved version made without the slow cooker. We love a dump and go recipe, but sometimes you want that perfect sear that you get from a Dutch oven, and you don’t have all day to let it cook. You still get all that amazing flavor from the tomatoes, peppers, onion, and spices all simmering together but for just 90 minutes instead of hours. If you’re looking for a beefy, flavorful stovetop chili, you’ve found the one!

Ingredient Notes

• Beef Chuck Roast: Be sure to cut it into 1/2-inch cubes for even cooking. You can often purchase it pre-cut for you, sold under the name beef stew meat.
• Cornstarch: Used to help brown the beef and thicken up the chili.
• Olive Oil: Used to give the beef a good sear. Because you’re cooking with it, you don’t need to use extra virgin olive oil. Substitute with any neutral oil like avocado or vegetable oil.
• Garlic: Fresh garlic is always best, but if you’re out, no worries—1/2 teaspoon of garlic powder per clove will do the trick.
• Red Bell Peppers: Green works too, but red has a lot of extra flavor.
• Chili Powder: Many budget brands bulk up their chili powder with fillers like salt, flour, or additives, which can dull the taste. Instead, opt for a well-known brand or a specialty chili powder.
• Tomato Paste: This thickens the chili and adds a concentrated tomato flavor.
• Diced Tomatoes: Fire-roasted tomatoes are a great option for an extra smoky flavor. Don’t drain, keep the juices.
• Diced Green Chiles: If you prefer spicier chili, use hot green chiles or replace with canned diced jalapenos.
• Worcestershire Sauce: Adds depth of flavor. Soy sauce or balsamic vinegar can be used as substitutes.

Chili Powder Options

Here’s a quick guide to the four most common specialty varieties you’ll see in U.S. grocery stores. You can use any of them in this recipe, or just use your favorite standard chili powder.

Chipotle Chili Powder: Made from smoked and dried jalapeños, this powder brings a more spicy and smoky flavor profile.

Ancho Chili Powder: Ground from dried poblano peppers, ancho powder has a mild, slightly sweet flavor. This is a great option for those who like sweeter chilis without added heat.

Dark Chili Powder: This variety is made from darker, more mature chilies and has a deeper, earthier flavor than regular chili powder. You’ll end up with a deeper flavored chili.

Mexican-Style Chili Powder: A blend of various chiles, often including ancho, guajillo, and pasilla peppers, this type of chili powder offers a balanced, smoky, and mildly spicy flavor that works well in traditional Mexican dishes.

Adjusting the Spice Level

This recipe makes a pretty mild chili, with just a hint of heat from the green chiles and chili powder. However, you can easily adjust this recipe to add a little more heat and spice.

Spice it Up: Swap out the mild green chiles for hot green chiles or canned diced jalapeños. You can also use a hot chili powder or add a pinch of cayenne pepper for that extra fiery touch.

Topping Options

Our chili is flavorful on its own, but we love to load on the toppings! Some of our favorites are shredded cheese and sour cream, and we also love a little bit of cilantro sprinkled on top! Diced avocado adds some texture and creaminess. You could also add sliced or pickled jalapeños for those who are looking for a little more heat.