Chili Con Carne (No Beans)
by Sommer Collier — last updated on Jun 27, 2025 
This classic Texas-style no bean chili recipe features ground beef and bold spices in a deeply savory tomato broth. Chili con carne (Beanless Chili Recipe) is irresistibly meaty, zesty, and super easy to make in one pot!
Sommer’s Recipe Notes
If you’re on a low-carb and/or keto diet, or simply not a big fan of beans, this spicy No Bean Chili recipe is for you!
Why You’ll Love No-Bean Chili Con Carne
Beanless chili is often referred to as Texas chili or even Chile con Carne. However, this recipe is slightly different than standard Texas chili… Although Texas chili does not include beans, it also does not include tomatoes. But our no bean chili recipe includes tangy tomatoes, garlic, peppers, and a ton of spice!
(Also, Carne con Chile or Chili con Carne sometimes includes pinto beans. Just FYI :))
While the chili is loaded with BIG complex flavors, the recipe is actually super easy to make in one pot. And leftovers are delicious! Give it a try, and we’re sure you’ll agree that this easy, bold, and rustic no-bean chili is perfect for any midweek or weekend meal.
Chili Con Carne (No Bean) Ingredients
- Ground beef – or ground turkey, or chicken
- Onion – peeled and diced
- Bell pepper – any color, seeded and diced
- Garlic – minced
- Spices – ground ancho chili powder, cumin, dried oregano, bay leaf, salt, and cayenne pepper
- Crushed tomatoes – low-sodium (or diced tomatoes)
- Water – for the chili soup broth (or beef broth or beef stock)
- Cilantro – fresh, chopped
Plus toppings, of course! Keep reading for our suggestions for the best goodies to load onto meaty beef chili con carne…
How to Make Chili Con Carne
Find the full No Bean Chili con Carne recipe with ingredient proportions, detailed instructions, a video tutorial, and cooking tips in the printable form at the bottom of the post.
Best Toppings and Serving Suggestions
Ladle the no-bean chili into large bowls and load up with your favorite toppings! Here is a rundown of some classic chili con carne add-ons:
- Shredded cheese – Try shredded cheddar, Monterey jack, or colby jack, or pepper jack cheese for a kick of heat.
- Sour cream – Or greek yogurt, for a cool and tangy topping.
- Onion – Add more fresh diced onion on top.
- Scallions – Fresh, chopped.
- Jalapeños – Fresh slices or pickled jalapeños are delightfully spicy.
- Avocado – Fresh slices, or add a scoop of guacamole.
- Cilantro – Fresh, chopped.
- Fritos – Or other crunchy corn chips or corn strips.
- Hot sauce – A dash or three of your favorite brand.
Serve the chili with Texas-size squares of fluffy jalapeño corn bread, corn muffins, or tortilla chips.
Frequently Asked Questions
Beans are delicious, no doubt. But, admittedly, they do distract from the flavor of the meat. Texas chili is made without beans to let the beef and savory spices really shine!
Leftover chili con carne is fabulous! Let it cool completely before transferring it to an airtight container and storing it in the fridge for up to 4 days.
Yes, it freezes very well! Cool the leftovers and transfer them to an airtight freezer-safe container. Store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat no bean chili in the microwave or on the stovetop.
Use leftovers from this beanless chili recipe to make ultra-meaty chili cheese fries, cowboy chili lasagna, Frito pie… Or try our incredible Frito chili cheeseburger recipe!
Looking for More Easy Dinner Recipes? Be Sure to Try:
Chili Con Carne No Bean
Video
Ingredients
- 2 – 2 ½ pounds lean ground beef
- 1 large onion peeled and diced
- 1 bell pepper seeded and diced
- 6-8 cloves garlic minced
- 2 tablespoons ground ancho chile
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 ½ teaspoons salt
- ¼ – ½ teaspoon cayenne pepper
- 2 – 28 ounce cans crushed tomato
- 1 cup water
- ¼ cup chopped cilantro
- Optional Toppings: Shredded cheese sour cream, scallions, jalapenos, avocado, fresh cilantro
Instructions
- Set a large 6-8 quart pot over medium heat. Add the ground beef to the pot and break into small chunks with a wooden spoon. As the meat browns, continue to move it around the pan and break it into smaller chunks. Move the ground meat to the sides of the pot. Add the diced onion, bell pepper, and minced garlic. Sauté the meat and vegetables together for 3 to 5 minutes to soften.
- Add the ancho chile, cumin, oregano, bay leaf, salt, and cayenne pepper to the pot. Stir to combine.
- Then add in the crushed tomatoes, water, and cilantro. Stir well, then cover and bring to a boil.
- Once the chili is boiling, lower the heat so the chili stays at a simmer. Partially cover the pot and simmer the chili for at least 20 minutes. Stir regularly.
- Once the chili has cooked for 20-25 minutes, turn off the heat and allow the chili to rest for at least one hour. This helps the flavors to deepen, without overcooking the tomato sauce.
- When ready to serve, reheat the chili and serve warm with fresh toppings.
This chili is the best! My kids love the no beans in the recipe and how hearty it is! My family loved it!
Love it!! I have kids that will not eat beans, but love chili, so this is the perfect recipe!! It’s so full of flavor!
This turned out so delicious! Loved it with sour cream, fritos, and queso. Will be making this again!