Saturday, February 28, 2009

Homemade Stovetop No Bean Beef Chili

A nice, thick highly seasoned, no beans, ground beef chili.

Homemade Stovetop No Bean Beef Chili

Gotta love a good pot of chili and personally, I love all kinds. With beans, without beans, spicy, not so spicy, I'm not one to argue that there is only one kind of chili. Let's enjoy them all!

Instead of all ground beef, I often use 1 pound of ground beef and 1 pound of a raw sausage of some kind, such as Italian, bratwurst, breakfast, or Mexican chorizo. I do recommend browning off then draining the ground meats for this chili, whether cooked stovetop or in a slow cooker just to remove some of the excess fat.

By the way, this is an all meat chili, and without any filler stuff like tomato sauce, tomatoes or beans, this makes about a 6-cup batch of chili. If you're looking for it as a main dish, you may also increase the recipe as desired. You many also stretch it further by increasing the broth, adding canned stewed, diced tomatoes or tomato sauce, and one or two cans of beans, drained and rinsed, if you like beans in your chili. When I make a chili with beans, I usually add the canned red kidney beans, but use pintos, chili beans, or whatever bean you like, even a combination of them. Rinse and drain before adding to reduce the sodium. Don't get overwhelmed by the list of ingredients - it's all veggies and seasoning, and flavor y'all, and, most of it is just basic pantry stuff you probably have on hand anyway.

Here's how to make it.

First we need to chop up some onion, red bell pepper, green bell pepper, and jalapeno peppers.

Saute the veggies in some olive oil until tender, about 5 minutes.

Gather together the wet and dry chili seasonings.

Mix the cumin, oregano, chili powder, cinnamon, cayenne pepper, and sugar together. Set aside.

Add 2 pounds of ground chuck to the skillet with the veggies. You can also use 1 pound ground beef and 1 pound of Italian sausage or Mexican chorizo sausage if you'd like.

Cook and stir breaking up the beef as it cooks. Continue cooking until the meat is no longer pink, about 10 minutes. Drain off excess fat.

Add the dry seasoning mix to the ground beef mix.

Combine the wet seasonings - the Worcestershire sauce, Kitchen Bouquet and tomato paste.

Blend that together well.

Add to the ground beef mixture.

And stir together well, cooking for another 4 minutes.

Then add the beef stock and bay leaves and bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally for about 1 hour until it reaches a deep color and is reduced and thickened.

Remove bay leaves and discard; plate, add desired toppings, serve and enjoy!

For more of my favorite chili recipes, click over to my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Homemade Stovetop No Bean Beef Chili

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 1 hour | Yield: About 6 cups


Dry Seasoning:
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1 tablespoon of granulated sugar
Wet Seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Kitchen Bouquet
  • Couple dashes of hot sauce
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • Up to 1/4 cup chopped green chiles, jalapeno, habanero, scotch bonnet, or serrano peppers (depending on heat level desired)
  • 2 pounds ground chuck
  • 3 garlic cloves, minced
  • 2 cups beef stock or broth
  • 2 medium bay leaves
  • Kosher salt and freshly cracked black pepper, to taste
  • Sour cream, for garnish, optional
  • Cheddar cheese, grated, for garnish, optional
  • 1 small green onion, sliced, for garnish, optional

Combine the dry seasonings; set aside. Combine the wet seasonings; set aside.

Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers,and jalapenos and saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.

Add the dry seasoning mixture to the beef, and continue to cook about 5 minutes longer. Add the wet seasoning to the beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour. Season with salt and pepper; taste and adjust as needed. Garnish as desired.

Cook's Notes: This makes about a 6-cup batch of chili, so if you're looking for it as a main dish, you may increase as desired. You many also stretch it further by increasing the broth, adding canned stewed or diced tomatoes and one o rtwo cans of beans, drained and rinsed. You may also use 1 pound ground beef and 1 pound of raw sausage such as Italian, bratwurst, breakfast, or Mexican chorizo. Serve with grated cheese, a dollop of sour cream, and a sprinkling of sliced green onion, or other toppings as desired. Also good served over hot, cooked rice, spaghetti pasta or cornbread.

Crockpot: Brown ground beef in skillet and drain. Transfer to slow cooker. Add the dry and wet seasonings, veggies and chili ingredients, stir well, cover and cook on high for 4 to 5 hours, low 7 to 8 hours.

Variation: If you like beans in your chili, by all means add them! I usually add canned red kidney beans, but use pinto, chili beans, or whatever bean you like. Rinse and drain before adding to reduce the sodium.

Tip: Did you know that layered nachos are a perfect way to use leftover chili?


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©Deep South Dish
Inspired by Sunny Anderson.
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Posted by on February 28, 2009
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  1. How can you go wrong here with all these good ingredients. I bet this smells great cookin'.
    Your Crabmeat Au Gratin looks good too. I've been cravin' somethin' like that. At least you've got me wantin' somethin' a little more healthy than pralines! LOL

  2. :) Bet those pralines were pretty darned good after wantin' em for so long!!

  3. This is my go-to chili recipe! My husband said this is better than his mom's! What a compliment :)
    Thanks for that recipe

  4. Love this dish! Doubling it tonight for a large group. Do you think I need to let it simmer for longer than an hour since it's a bigger batch?

    1. Hey Kristin! I doubt you'd need to take it any longer but give it taste to see how the flavors have developed. It certainly won't hurt if you do let it go a little bit longer either way!

  5. Replies
    1. Hi! No, I'm afraid not. I'm just one gal running a tiny blog - no corporate kitchen, no staff, just me! Running the nutritional info on every recipe is quite time consuming, and it's all I can do to keep up with what I'm already doing here as it is. Since this site is a collection of recipes & not a diet site, I pretty much leave that up to the few individuals who are looking for it. There are several recipe calculators available online though - I've used them myself at times when I was watching carbs & calories.

  6. Just stumbled upon this looking for a no-bean recipe for a get together Friday night. Looks good! Gonna make it in a crock pot as suggested and see how it turns out.

  7. I just discovered this site while looking for a chilli recipe without any beans.. Wow, was I blown away by the chilli... I did not have fresh chillis, but used canned tomatoes w/chillis & the chilli was EXcellent... My adult son also loves it!! Great recipe...I will now try out the Sweet Potatoe Pie recipe over Thanksgiving.. I am a foreigner, and this site is a great blessing!!!

    1. Aw, thanks so much and welcome to the Deep South Dish family!!

  8. Made this for dinner tonight with honey jalapeño cornbread & it was SUPER YUMMY!!!
    Easy to make & full of flavor! Thank you so much for this awesome recipe.

    1. You're so welcome Valerie and thank YOU for taking the time to come back by and lift me up. That really means a lot!

  9. Made this recipe tonight. It was my first time to make chili, and it turned out so wonderful. Thank you!

  10. Love the way you have the recipe set up to copy! Thanks for the hard work and sharing!!

    1. You're welcome & thanks for supporting me and Deep South Dish!

  11. Gotta say...this sounds good to me!! Pinned it!!

  12. Your recipes are down home and yummy. I have not had the chance to try them, as I stumbled upon the site last nite. I am looking for a homemade chili and slaw recipe to cater to hotdog suppers only. I see the beef chili no beans, but it looks so hearty the guests may forget the hotdogs. Do you ever use any of these chili recipes to serve with hotdogs? Does Deep South Dish have a recipe book yet? I'm a hardcopy girl but saved website to my favorites.

    1. Yes, this is more of a main dish chili recipe here, but I do have a good hot dog chili sauce here that might be what you are looking for. I also have this vinegar slaw that is excellent on hot dogs, but I have a few others as well. If you are using a smartphone, scroll to the bottom of your screen past the posts, and switch to "web version." You'll see a search box in the upper right hand sidebar of the page. Just plug in "coleslaw" there and you'll see them all.

      I also just recently published my first cookbook! It's called "Deep South Dish Homestyle Southern Recipes." When you go to my page with your web view, there are several links to online sources for my book in the upper left hand corner of the page, or you can also find it in retail stores as well as and Amazon here.

      Hope that helps & welcome to the Deep South Dish family!

  13. Low sodium or reg beef broth?

    1. Doesn't matter - use whatever you usually use or have on hand. Just remember, when using a regular broth, do not add any additional salt until you first taste. I often use Better than Bouillon beef base to make broth when I only need a few cups, but I've also used both regular and low sodium packaged broths as well. I really like Kitchen Basics brand. The key either way is to always taste before you finish with seasonings, so you know how to adjust them.

  14. Mary, I love a good chili and this definitely looks like something I’ve got to try. When the weather cools a bit, I’m going to make this for church. We have a lunch social every Wednesday. If I’m cooking, it’s always something out of the ordinary. If one of the parishioners or the Rector is cooking, it’s usually hotdogs. I supply them with good Nathan’s All Beef Franks. Then I come to find out that they use Castleberry’s canned chili as a topping. They may as well be using Alpo. I told the Rector to see the Bishop and make a full Confession.
    I’ve made for them a “Coney Sauce,” which was okay. I’ve made a traditional NYC topping of sautéed onions in a chili sauce; that was pretty good. But this I definitely have to try.
    BTW, do you use Scotch Bonnets? Wow! My son-in-law and step-son would love that. When those two pineapples get together, they play chicken with Scotch Bonnets and Carolina Reapers. It’s no wonder that both of them lost all their hair before the age of 30; and my son-in-law is color blind. They’ve burned everything up in there. Thank again.
    God bless.

    1. I am ready for some good chili weather for sure Chris! As far as those chilies - heck no! lol... although I have a bit of Texas roots, I don't quite have that scoville level on peppers to be honest. I like a little heat, but afraid those are too much for me!

    2. Mary, once again I have to thank you for your inspiration. For as long as I’ve been cooking, professionally or otherwise (60+ years), I’m neither too old nor too proud to continue to learn. I’m on two “Walks,” one is with the Lord, the other is learning all things Southern; especially Southern cooking.
      I used your recipe as a hot dog topping; as I promised I would. I normally make a Coney Island (NY) style topping. Your recipe is much more flavorful. However, be careful of things like cinnamon and nutmeg. It can overpower a dish in a heartbeat; and ruin it. I used but 2 decent pinches of cinnamon for 5+ lbs. of ground beef. It was just enough to make people say, “Wow…. what was that?” That’s the perfect pinch.
      I made it 2 weeks ago for a “Healing Weekend” at out church. I made 5+ lbs for 40+ people; and that was just a hot dog topping. There was nothing left. I think people were drinking this stuff. I don’t think they’ll ever crack open a can of Kennel-Ration (Castleberry’s Chili), ever again; or at least not in my presence. Thank you again.
      God bless.

    3. Oh my goodness! Yep. Sounds like you might be designated as the hot dog chili sauce man from here on out!

  15. I just made this chilli recipe for my family. We put it over frito chilli cheese like a frito pie! My family is blown away by the chilli! Thank you sOooooo much for this simple recipe! It's so delicious!

  16. I just made this chilli recipe for my family. We put it over frito chilli cheese like a frito pie! My family is blown away by the chilli! Thank you sOooooo much for this simple recipe! It's so delicious!

  17. This is my new "go to" recipe for chili! My boys loved it and declaired it the best chili ever! Thanks so much for the great recipe!

    1. You're so welcome! Glad to hear your fellas enjoyed it!!

  18. Hello Mary, my name is Monte and i'm a house husband and cook at our house. I too stumbled onto your recipe and once i had made the first batch, my wife won't eat any other chili or let me try another recipe from now on. I scored major points w/the wife. After all, happy wife is a happy life right?!? Thank you.

    Best regards,


  19. Mary,
    I'm looking for a Breakfast Chili, a thin, no beans version that I can use on omelets and scrambled eggs. Do you have one that you like that you could share.

    1. Hey Patrick! I don't have one written specifically for breakfast chili, but you could probably use my skillet chili mac chili and come up with a good one. I'd omit the ground beef altogether using only breakfast sausage, omit the tomato sauce and you could opt to use the veggies including the green chilies or not. You'll find that recipe here.


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