This no-bean chili recipe is my favorite, but I am sure people will tear me apart for it. I seriously just can't get behind beans. I know they are a magical fruit and all, but texture-wise I just can't. This led to the No Bean Chili recipe you have before you today.
Chili has always seemed so out of reach for me since I'm a relatively picky eater, so I made this recipe for any of my fellow "beans are gross" comrades out there.
What if I want beans you ask? Well, if you found your way to this page and are intrigued by this recipe, but also want to add beans please be my guest. Add them when you add the tomatoes. It will by no means ruin the recipe.
Chili Toppings & Finishes
I never realized how many things you could add to chili. That's mostly because, for 95% of my life, I never ate it. Growing up in a huge family, beans were also a way to add substance at a minimal cost. Since I didn't like beans, I wasn't gonna eat them.
Either way, now as a grown-up who has come around to the magical meal, here are some ideas of how to finish your No Bean Chili as well...
Classics
- Sour Cream
- Shredded Cheese
- Corn Bread
- Diced Onions
- Green Onions
Boujee
- Avacado
- Guacamole
- Plain Greek Yogurt
- Sliced Jalapeno
- Bacon Crumble
Leftover No Bean Chili?
Perfect! My absolute favorite thing to do with this recipe if you have leftovers is make Chili Mac. It's basically this exact recipe, over pasta.
I know at face value that sounds super weird, but hear me out. If you take this and removed the smoked paprika and cumin, and added some rosemary and thyme, you would have a delicious ragu. It's pasta sauce, but with a southwest kick.
Enjoy Your No Bean Chili
Whether you add a classic dollop of sour cream or go full "load her up" style with cornbread, avocado, and a sprinkle of bacon, this No Bean Chili will hopefully be a staple recipe for you for years to come. I hope you enjoy it!
Bon Appetit,
📖 Recipe
No Bean Chili
Equipment
- Dutch Oven or Large Pot
- Wooden Spatula used to break up the meat in pan
Ingredients
- 2 tablespoon Olive Oil
- ½ Pound Bacon
- 1 Pound Italian Sausage
- 1 Pound Ground Beef - 90/10 if possible
- 1 Red Onion - Diced
- 2 Bell Peppers - Diced
- 2 tablespoon Garlic - Minced
- 6 Ounces Tomato Paste - 1 small can
- 58 Ounces Diced Tomatoes - 4 small cans or 2 big
- 1 teaspoon Dried Basil
- 1 tablespoon Dried Oregano
- 1 tablespoon Smoked Paprika
- 1 Tbsp Cumin
- 2 Cups Chicken Stock - or beef
- ½ teaspoon Chili Pepper Paste - Optional /Substitute as needed
Instructions
- Dice the bell peppers and onions and set them aside. The size here is really a personal preference. I dice mine pretty small to hide them from the kids.
- Slice the bacon into strips. Again, personal preference on size. If you want big chunks of bacon or smaller pieces throughout, it's your call.
- In the pan, pour just enough olive oil to cover the bottom of your dutch oven or large pot and put on medium heat.
- Add the bacon and cook until it's just crispy.
- Next, incorporate the Italian sausage and ground beef to the pan. Try not to go crazy chopping it into a million small pieces as it will release too much moisture into the pan too quickly and your meat will steam instead of brown. Browning = Flavor.
- Once the meat is cooked all the way through, chop it up into smaller pieces and then remove it with a slotted spoon or spider and set aside. DON'T throw the fat at the bottom of the pan away!
- Add the peppers and onions to the pan and cook for 3-5 minutes or until soft.
- This is a great time to get all your cans of diced tomatoes and paste open and ready.
- Add garlic and cook 1-2 more minutes but don't let it burn!
- Take a deep, deep smell of the delicious aroma coming out of your kitchen. Ahhh.
- Next, we will add the tomato paste to the pan and thoroughly mix with your peppers and onions. Let it cook for just a minute or two. We are trying to get some extra browning to happen on the bottom of the pan. Remember Browning = Flavor.
- Add diced tomatoes, chicken stock, the delicious bowl of meat you've set to the side, and all remaining spices to the mix. DON'T add the chili peper paste or whatever you are intending to add to spice up your chili quite yet.
- Give it a good mix, let it come to a simmer, and reduce the heat to low.
- From here on out the flavors only become more intense, but now that we are simmering we can start to taste and adjust. Depending on the type of Italian sausage you used you'll need more or less chili pepper paste (or spice of your choice).
- TASTE AS YOU GO. I can not express how important this is. You may need a pinch more salt or a few more cranks of pepper. Season, taste, adjust. Season, taste, adjust.
- The longer you let it simmer the more flavorful and tender your pot of chili will become. I recommend a solid 45 minutes but it can sit on the stove for up to 2 hours if you want.
Video
Notes
- Cayenne but be careful.
- Crushed Red Pepper
- Hot Sauce (whatever you like)
Nutrition
Handy Tools
Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!
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