5.0 from 9 votes
No Bean Chili Recipe (Chili Con Carne)
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 Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 - 8 servings
Calories: 329 kcal
Course:
Main Course
Cuisine:
American , Tex-Mex
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.
Cup of Yum
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 Information
Serving
1bowl
Calories
329kcal
(16%)
Carbohydrates
27g
(9%)
Protein
38g
(76%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
1082mg
(45%)
Potassium
1490mg
(43%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
2099IU
(42%)
Vitamin C
53mg
(59%)
Calcium
156mg
(16%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 329
% Daily Value*
| Serving | 1bowl | |
| Calories | 329kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1082mg | 45% |
| Potassium | 1490mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 2099IU | 42% |
| Vitamin C | 53mg | 59% |
| Calcium | 156mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.