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
Dutch Oven Chili Recipe - Family Friendly
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 Pepper - Diced
- 2 tablespoon Garlic - Minced
- 2 Chipotles in Adobo
- 6 Ounces Tomato Paste - 1 small can
- 58 Ounces Diced Tomatoes - 4 small cans or 2 large
- 1 tablespoon Dried Oregano
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Basil
- 2 Cups Chicken Stock - or beef
- ½ teaspoon Cayenne - Optional to taste for spice
Instructions
- Dice the bell peppers and onions and set them aside. The size here is really a personal preference.
- Slice the bacon into strips and add it to a Dutch OvenDutch Oven with just enough olive oil to cover the bottom. Cook until crispy and remove from pan.
- Next, add 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.
- Add your garlic and tomato paste and stir into your pepper mixture. Let brown slightly for 1-2 minutes but don't let it burn!
- Next, add your diced tomatoes, chopped chipotle in adobo, browned meat, chicken stock, and all of your spices.
- Give it a good mix, let it come to a simmer, and reduce the heat to low for 1-2 hours, stirring every 20 minutes to so.
- Taste as you stir. 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. Repeat.
- The longer you let it simmer the more flavorful and tender your pot of chili will become.
- Garnish as you like with sour cream, shredded cheese, diced onion, jalapeno, or anything else you desire and enjoy!
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