No Bean Chili

This No Bean Chili is cozy and filled with so much savory flavor. It's loaded with juicy ground beef, diced tomatoes, tomato sauce, onion, and the most delicious homemade chili seasoning. Make it in the crockpot, stovetop, or Instant Pot.

Prep Time10

Cook Time30

Course: Appetizer, Main Dish

Cuisine: Soup

Diet: Gluten Free

Keyword: No Bean Chili

Method: Crockpot, Instant Pot, Stovetop

Servings: servings

Author: Ashley McCrary

Equipment

Ingredients

Chili

2 pounds ground beef
3 14.5 oz cans diced tomatoes
1 15 oz can tomato sauce
3 tbsp tomato paste
1 cup beef broth
l tablespoon light olive oil
3 cloves garlic minced
1 large sweet onion chopped
OPTIONAL: 2 tablespoons Frank's Hot Sauce
Garnish with parsley green onions, cheese, and sour cream (sub dairy-free if needed)

Chili Seasoning

2 tbsp chili powder
2 teaspoon cumin
1 tsp crushed red pepper flakes optional
1/4 tsp cayenne pepper optional
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/4 teaspoon coarse salt
1/2 tsp ground black pepper

Instructions

Stovetop:

Heat a 5- or 6-quart Dutch oven or large pot over medium-high. Add the olive oil, onion, and minced garlic and cook until translucent, 2 minutes. Add the beef and cook until brown, 5-6 minutes. Strain the beef to remove any excess grease.
Add the broth, canned diced tomatoes (with liquid), tomato paste, tomato sauce, and seasoning.
Bring to a boil, then reduce the heat and simmer for 30-60 minutes. The longer it simmers the better the flavor.
Taste and add any additional salt and pepper to taste. Divide among bowls and enjoy!

Crockpot:

Heat the olive oil in a large skillet over medium-high. Add the tablespoon of olive oil with the garlic and onion. Cook 1-2 minutes. Next, add the ground beef and cook for 5-6 minutes.
Transfer to the slow cooker and add the broth, canned diced tomatoes (with liquid), tomato paste, tomato sauce, and seasoning.
Cover and cook on LOW for 6 to 8 hours or high for 2-3 hours.
Divide among bowls and enjoy!

Instant Pot

Turn on the Instant Pot and set it to sauté and allow time to heat up
Add olive oil and place the minced garlic, onions, and ground beef, around 3-4 minutes
Turn the settings on the instant pot to high pressure. Once this setting is on, add the rest of the ingredients for the chili.
Lock the lid making sure the top vent is sealed. Cook on high pressure for 10 minutes. Once the cook time is over,do a quick release to remove the pressure.
Stir together with a wooden spoon and divide among bowls and enjoy!

Notes

Spicy: If you are not a spicy fan, I recommend omitting the red pepper flakes, cayenne, and hot sauce. However, if you want even more spice, add 2 tablespoons of your favorite hot sauce.

Make Ahead: This recipe is perfect for meal prep or to make ahead. Make it 2-3 days in advance and heat it before serving. If you need a little more thickness, add a tablespoon of tomato paste.

Consistency: If you like your chili to have a more soupy consistency, add more beef broth.

Nutrition