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Best Easy No-Bean Chili for a Crowd

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This rich, meaty no-bean chili was born from a kitchen disaster and has become a go-to for game days, potlucks, and cozy nights. It’s surprisingly simple to make, packed with deep flavor, and perfect for feeding a crowd.

Ingredients

Scale
  • 3 pounds ground beef (80/20 blend)
  • 2 large yellow onions, diced
  • 2 large green bell peppers, diced
  • 6 cloves garlic, minced
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 cup low-sodium beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar cheese, sour cream, diced red onion, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the meat in batches: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half the ground beef (1.5 pounds) and cook without moving for 4-5 minutes until a deep brown crust forms. Break up the meat and continue cooking until no longer pink. Transfer to a bowl with a slotted spoon, leaving fat in the pot. Repeat with remaining beef and oil.
  2. Sauté the vegetables: Reduce heat to medium. Add diced onions and bell peppers to the pot with the rendered fat. Cook for 6-8 minutes, stirring occasionally, until onions are soft and translucent.
  3. Bloom the spices: Add minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for about 1 minute until fragrant.
  4. Add the tomato paste: Stir in tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly and starts to stick to the bottom.
  5. Combine everything: Return browned beef to the pot along with any accumulated juices. Add diced tomatoes (with juices), crushed tomatoes, and beef broth. Stir until well combined.
  6. Simmer low and slow: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. For best flavor, simmer up to 1 hour.
  7. Season and adjust: Taste and adjust seasoning. Add more salt if needed, and more cayenne for extra heat. If too thick, add a splash of beef broth. If too thin, simmer uncovered for 10 more minutes.
  8. Rest before serving: Remove from heat and let rest for 10-15 minutes to allow flavors to settle and texture to thicken.

Notes

For best flavor, make this chili a day ahead and refrigerate overnight. The flavors meld and deepen. To freeze, portion into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on stovetop over medium-low heat or in the microwave.

Nutrition

Keywords: no-bean chili, chili for a crowd, easy chili recipe, ground beef chili, game day chili, potluck chili, comfort food, gluten-free chili, low-carb chili

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