No-Bean Beef Chili
A thick, deeply spiced chili built on browned beef, tomatoes and peppers, with a touch of cocoa for depth. No beans needed — and nobody misses them.
Nutrition per serving
about 1¼ cups plus toppings- Net carbs
- 6.5g
- Calories
- 519kcal
- Protein
- 33g
- Fat
- 39g
- Total carbs
- 11 g
- Fiber
- 4.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Turkey chili: Ground turkey and chicken broth make a lighter chili. Brown the turkey in a little oil, since it gives off almost no fat for cooking the vegetables.
- Heat the oil before adding the turkey and brown it until no pink remains and it reaches 165°F (74°C), about 10 minutes. Don't drain — keep the oil and juices in the pot for the vegetables.
Texas-style cubed chuck: Chili con carne the Texas way, with small cubes of beef chuck instead of ground beef. A long, slow simmer turns them spoon-tender in a thick, brick-red gravy.
- Pat the cubes dry. Brown the beef in 3 batches in the oil over medium-high heat, 4–5 minutes per batch, then set it aside and continue with step 2 in the same pot.
- Return the beef with the tomatoes, all of the broth and any juices. Simmer partially covered for 2–2½ hours, stirring now and then, until the beef is tender enough to cut with a spoon. Add water if the chili gets too thick before the beef is ready.
- Chili
- Toppings
- Nice to have (optional)
- Chili
- Toppings
- Also add
- Nice to have (optional)
- Chili
- Toppings
- Also add
- Nice to have (optional)
Estimated cost $22.30 for 6 servings ($3.72 each) · how we estimate
Instructions
-
Heat a large Dutch oven over medium-high heat. Add the beef in an even layer and let it brown undisturbed for 3–4 minutes before breaking it up, then keep cooking until well browned and no pink remains (160°F/71°C), about 10 minutes total. Spoon off the excess fat, leaving about 2 tablespoons in the pot.
-
Add the onion, bell pepper and jalapeño and cook 5 minutes, until softened. Stir in the garlic and tomato paste and cook 2 minutes more, until the paste darkens from bright red to brick red.
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Add the chili powder, cumin, smoked paprika, oregano, cayenne, cocoa, salt and pepper. Stir constantly for 1 minute so the spices bloom in the fat without scorching.
-
Pour in the tomatoes and broth, scraping up the browned bits from the bottom of the pot. Bring to a boil, then turn the heat down to a gentle simmer.
-
Simmer partially covered for 45–60 minutes, stirring every 10–15 minutes, until thick and rich. Add a splash of water if it tightens up before the flavors have melded.
-
Stir in the vinegar, then taste and adjust the salt and heat. Ladle into bowls and top with cheddar, a spoonful of sour cream and green onions.
Tips for success
-
Chili really is better the next day: an overnight rest in the fridge mellows the spices and thickens the texture. - Miss the texture of beans? Stir in a drained can of black soybeans or 1 cup diced zucchini for the last 20 minutes — both hold their shape and stay low in carbs.
- Check your chili powder label. It should list only chiles and spices; some blends include sugar or flour.
Nice to have, not needed
- A heavy Dutch oven holds steady heat through the long simmer — any large, heavy-bottomed pot works if you stir a little more often.
- Slow cooker option: after step 4, cook on low 6–8 hours, then stir in the vinegar.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm in a saucepan over medium-low heat with a splash of water if it has thickened, or microwave 2–3 minutes, stirring halfway.
Prep tip: Cool the chili quickly in shallow containers, then freeze it flat in zip-top bags so portions stack and thaw fast. Add the toppings after reheating.
Refrigerate up to 4 days, or freeze in portions up to 3 months.
Variations
2 variations, each with its own ingredients and macrosTurkey chili
ProteinGround turkey and chicken broth make a lighter chili. Brown the turkey in a little oil, since it gives off almost no fat for cooking the vegetables.
- ground beef (80/20) → ground turkey
- beef broth → chicken broth
- + 2 tbsp olive oil
6.5 g net · 394 kcal · 36 g protein · 24 g fat · ≈$2.96 per serving (same net carbs as the original)
Texas-style cubed chuck
ProteinChili con carne the Texas way, with small cubes of beef chuck instead of ground beef. A long, slow simmer turns them spoon-tender in a thick, brick-red gravy.
- ground beef (80/20) → boneless beef chuck
- + 2 tbsp avocado oil
- + 1 cup extra beef broth
6.7 g net · 561 kcal · 38 g protein · 41 g fat · ≈$5.16 per serving (+0.2 g net carbs vs the original)
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