Traditional No-Bean Chili Recipe

A Hearty, Texas-Style Classic That’s All About the Meat

When the weather cools down, or you’re just craving a warm, cozy meal….there’s nothing quite like a bowl of hearty chili. This recipe keeps it simple, bold, and true to its roots: tender beef, smoky spices, and a rich tomato base, with no beans in sight.

This traditional no-bean chili (also known as Texas Chili) is slow-simmered to perfection for a thick, meaty texture that’s full of depth and flavor. And if you’re short on time, don’t worry….I’ve included an Instant Pot version at the end so you can get the same rich taste in under an hour.

Whether you’re serving it for a Sunday dinner, a fall gathering, or meal-prepping for the week ahead, this chili will make everyone at the table happy.

Why No Beans?

True Texas-style chili doesn’t include beans. The flavor comes from good beef, smoky chiles, and warm spices that simmer together into something rich and satisfying. Skipping the beans also makes it low-carb and high-protein, which is great for anyone following a more carnivore or keto-friendly diet.

Ingredients

• 2 lbs beef chuck or stew meat, cut into small cubes (or ground beef)
• 2 tbsp olive oil or beef tallow
• 1 large onion, diced
• 4 cloves garlic, minced
• 2–3 fresh chili peppers (jalapeño, serrano, or poblano), seeded and chopped
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 can (6 oz) tomato paste
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth (or bone broth for richer flavor)
• 1 tsp apple cider vinegar
• 1 tsp cocoa powder (optional, for depth)

Optional Toppings: shredded cheddar, sour cream, cilantro, avocado, or sliced jalapeños

Stovetop Directions (Traditional Version)

1. Brown the Beef – In a large Dutch oven, heat oil over medium-high heat. Sear the beef in batches until browned; remove and set aside.
2. Sauté Aromatics – Add onion and cook for 5 minutes until softened. Stir in garlic and chopped chili peppers for 1–2 minutes.
3. Toast the Spices – Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir for about 1 minute until fragrant.
4. Add Tomato Paste – Stir in tomato paste and cook for 2 minutes to develop a deeper flavor.
5. Build the Base – Return the beef to the pot. Add crushed tomatoes, broth, vinegar, and cocoa powder. Mix well.
6. Simmer – Reduce heat to low, cover partially, and let simmer for 1½–2 hours, stirring occasionally, until the beef is tender and the sauce is thick.
7. Taste & Serve – Adjust seasoning and serve hot with your favorite toppings.

Serving Ideas

• Over baked potatoes or rice
• With warm cornbread or biscuits
• On top of nachos or hot dogs for game day

Make-Ahead & Storage

This chili tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Instant Pot (Pressure Cooker) Version

If you’re short on time, this version gives you that slow-simmered flavor in under an hour.

1. Sear the Meat: Set your Instant Pot to Sauté (High). Add oil and brown the beef in batches for 3–4 minutes per side. Remove and set aside.
2. Sauté Aromatics: Add onion; cook for 3 minutes. Stir in garlic and chopped peppers; cook 30 seconds.
3. Add Spices & Tomato Paste: Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Add tomato paste and cook for 1 minute.
4. Deglaze the Pot: Pour in ½ cup of the beef broth and scrape up any browned bits from the bottom to prevent the “burn” notice.
5. Add Remaining Ingredients: Return beef to the pot, then add remaining broth (about 1 cup more), crushed tomatoes, vinegar, and cocoa powder. Stir well.
6. Pressure Cook: Seal lid and cook on High Pressure for 35 minutes. Allow a 10-minute natural release, then quick release the rest.
7. Finish & Serve: Stir well and, if needed, use the Sauté function to thicken for 5–10 minutes.

Tip: For ground beef, reduce cook time to 20 minutes.

This traditional no-bean chili proves that simple ingredients can create bold, unforgettable flavor. Whether you let it simmer slowly on the stove or speed things up in your Instant Pot, you’ll end up with a hearty, smoky, rich chili that’s perfect for cozy nights or game-day gatherings.