Chili Con Carne No Bean

Top down view of a white bowl of beanless chili topped with shredded cheese, jalapeno slices, sour cream and chopped green onions.

5 stars (3 reviews)

This classic Texas-style beanless chili recipe features ground beef and bold spices in a deeply savory tomato broth. Chili con carne is irresistibly meaty, zesty, and super easy to make in one pot!

Prep Time15

Cook Time30

Total Time45

Course: Main, Main Course

Cuisine: American, Southern, Tex-Mex

Servings: - 8 servings

Calories: 329kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

Leftover chili con carne is fabulous! Let it cool completely before transferring to an airtight container and store in the fridge for up to 4 days.

To freeze: Cool the leftovers and transfer 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.

Nutrition