Cozy up with this No Bean Chili Recipe—a rich, meaty, and flavorful twist on classic chili. Perfect for game days, chilly nights, and anyone who loves bold, bean-free comfort food!

Thick, meaty, and full of bold flavor—this No Bean Chili Recipe is everything you love about classic chili, minus the beans. Packed with juicy ground beef, smoky spices, and a rich tomato base, it’s hearty enough to satisfy any crowd!

Ingredients (Serves 6–8 Hungry Humans)

Weigh when possible. Room-temperature beef browns better and keeps its juices.

Beef & Fat

• Beef chuck, 1.35 kg / 3 lb, trimmed and cut into 2 cm / ¾-inch cubes
• Coarse ground beef (80/20), 450 g / 1 lb (texture contrast—cubed meat stays chunky, ground meat fills the sauce)
• Beef tallow or avocado oil, 3 tbsp total, divided
• Fine sea salt, 2½ tsp, divided
• Freshly ground black pepper, 1½ tsp

The Dried-Chile Base (Flavor Backbone)

• Dried ancho chiles, 4 (stems/seeds removed)
• Dried guajillo chiles, 4 (stems/seeds removed)
• Dried pasilla chile, 1
• Dried árbol chiles, 1–2 (heat; use 1 for warm, 2 for fiery)
• Boiling water, 700 ml / ~3 cups, for soaking

Aromatics & Bloomers

• Yellow onions, 2 large (about 600 g), finely diced
• Garlic, 8 fat cloves, minced to a paste
• Tomato paste (double-concentrated), 2 tbsp (umami; not a tomato chili)
• Worcestershire sauce, 1 tbsp
• Apple cider vinegar, 1½ tbsp, divided (acidity control)
• Lager or unsalted beef stock for deglazing, 120 ml / ½ cup

Spice Stack (Measured To Win)

• Ground cumin, 2½ tsp
• Ground coriander, 1 tsp
• Smoked paprika (sweet), 1 tsp
• Mexican oregano, 1½ tsp, crumbled between fingers
• Ground cinnamon, ⅛ tsp (whisper; rounds out bitterness)
• Espresso powder, 1 tsp
• Unsweetened cocoa powder (natural), 2 tsp
• Brown sugar or piloncillo, 1½ tsp (balances chile bitterness; not “sweet” chili)

Liquids & Body

• Unsalted beef stock, 1.2–1.4 L / 5–6 cups (start with 1.2 L, adjust later)
• Bay leaves, 2
• Masa harina, 2–3 tbsp (corn-toasty thickener; your texture dial)
• Fish sauce, 1 tsp (clean umami; no fishy flavor, trust me)

Finish & Serving

• Lime, 1, cut into wedges
• Fresh cilantro, chopped, ½ cup
• Red onion, very finely diced, ½ cup
• Pickled jalapeños, to taste
• Optional dairy for swirling: sour cream or Greek yogurt
• Warm flour tortillas, cornbread, or baked potatoes for serving

No Bean Chili Recipe – How You Bring It Together (Every Move Earns Flavor)

1. Prep The Dried Chiles—Your Flavor Engine

• Toast the ancho, guajillo, pasilla, and árbol in a dry skillet over medium heat for 60–90 seconds, flipping until fragrant and pliable—no black spots.
• Drop them into a heatproof bowl and cover with 700 ml boiling water.
• Weight them with a small plate so they stay submerged. Steep 20 minutes until supple.

2. Build The Chile Purée

• Transfer softened chiles to a blender with 250 ml / 1 cup of their soaking liquid, ½ tbsp vinegar, and ½ tsp salt.
• Blend 60–90 seconds until completely smooth.
• Press through a fine mesh sieve back into the blender and blend again for a glossy, brick-red purée. Park it.

3. Season & Brown The Beef Like You Mean It

• Pat the cubed chuck dry. Toss with 1 tsp salt and ½ tsp pepper.
• Heat a Dutch oven (7–8 qt) over medium-high with 1 tbsp tallow.
• Brown half the chuck in one layer 3–4 minutes per side until deeply seared; pull to a tray. Add 1 tbsp fat and repeat with remaining chuck.
• Sprinkle the ground beef with ½ tsp salt and ¼ tsp pepper.
• Add 1 tsp fat to the pot and brown the ground beef, breaking into marble-sized pieces—leave some nubs.
• Combine all browned beef; keep drippings in the pot.

4. Onions, Garlic, Fond—The House Perfume

• Drop heat to medium. Add onions with a pinch of salt and sauté 7–9 minutes until translucent with caramel tips.
• Stir in garlic for 45 seconds.
• Push onions to the sides, add 2 tbsp tomato paste to the center, and toast 1 minute until the paste darkens to rust.

5. Spices, Bloomed Not Burned

• Sprinkle cumin, coriander, smoked paprika, oregano, cinnamon, espresso, cocoa, and brown sugar over the onions.
• Stir 30 seconds to coat everything in a fragrant, brick-colored paste.

6. Deglaze The Caramelized Goodness

Pour in 120 ml lager or stock. Scrape every browned bit off the pot with a wooden spatula—those bits cash checks later.

7. The Chile Purée Joins The Party

Stir in the chile purée; simmer 2 minutes to marry it with the aromatics.

8. Liquids In, Beef Back, Gentle Simmer

• Return all beef and juices to the pot. Add 1.2 L / 5 cups stock, 2 bay leaves, 1 tbsp Worcestershire, 1 tsp fish sauce, and ½ tbsp cider vinegar.
• Bring to a lively simmer, then drop to low so the surface blips lazily. Partially cover and cook 90 minutes, stirring every 15 minutes.
• The kitchen should smell like the state fair just moved in.

9. Texture Control—Masa Gloss

• Whisk 2 tbsp masa harina with 60 ml / ¼ cup water to a lump-free slurry.
• Stir into the chili. Simmer 15–20 minutes more until the sauce turns satiny and hugs the beef.
• Prefer a thicker stew? Add the remaining 1 tbsp masa slurry and cook 10 minutes longer. Prefer looser? Splash in up to 200 ml additional stock.

10. Final Balance—Brighten And Salt

Fish out bay leaves. Stir in the remaining ½ tbsp cider vinegar. Taste for salt and heat. Want more heat without shifting flavor? Crumble in a pinch of árbol flakes or a spoon of your favorite chili crisp.

11. Mandatory Rest (Trust The Science)

Kill the heat and rest 15 minutes before serving. The sauce settles, the beef exhales, and the flavor gets round.

12. Serve With Swagger

Ladle into warm bowls. Finish with cilantro, a squeeze of lime, red onion sparkle, and jalapeños. Drop a cool swirl of yogurt if that’s your move. Park tortillas or cornbread within reach.

Why This One Wins

• Two Beef Textures: Cubes deliver chew; ground beef enriches the sauce body.
• Real Dried-Chile Base: Ancho for cocoa warmth, guajillo for tang, pasilla for depth, árbol for clean heat—layered, not one-note.
• Masa Finish: Classic cook-off technique that locks in a glossy, clingy sauce without flour.
• Acidity Discipline: Cider vinegar at two points keeps the profile bright, never flat.
• Umami Triad: Tomato paste, espresso/cocoa, and a touch of fish sauce lift the meatiness without shouting.

Smart Swaps & Make-Ahead

• No Alcohol: Use stock for the deglaze.
• Brisket Variation: Swap half the chuck for brisket point for even richer collagen.
• Overnight Magic: Chill overnight; reheat gently next day with a splash of stock. Flavor deepens, medals appear.

Storage & Freezing

• Fridge: Airtight up to 4 days.
• Freezer: Up to 3 months. Thaw overnight, reheat gently, and finish with lime and cilantro for freshness.

When the spoons slow and the table just nods, you’ll know you nailed the house standard for this No Bean Chili Recipe—the one friends “borrow” and never return.