Our bean-free chili recipe is perfectly paired with chili dogs, chili cheese fries, chili burgers and beyond—of course, if you just want to enjoy a bowl of chili with all the fixin’s, that’ll work fine too!
You’ll be shocked at how easy it is to put this chili together! The secret is letting it sit over low heat for a longer period of time, so once you combine all the ingredients, all you have to do is stir the chili occasionally so the beef won’t sink to the bottom of the pot and get scorched.
Like all great chili recipes, this dish will taste even better on day two, so make sure you make enough for leftovers!
Serve this soup recipe in a fancy homemade bread bowl!
Bean-Free Chili Recipe
- 2 lbs ground chuck
- 1 large onion, finely diced
- 2 Anaheim peppers, seeded and finely chopped
- 4 cloves garlic, minced
- 2 tsp beef bouillon
- 3 Tbsp chili powder
- 2 tsp dried oregano
- 2 tsp dried cumin
- 32 oz tomato juice
- 1 Tbsp Worcestershire sauce
- salt and pepper, to taste
- hot sauce, to taste
- sour cream, shredded cheddar cheese, sliced green onion, corn chips, etc.
- Place a large pot over medium-high heat. Add ground chuck cooking for 10–12 minutes, breaking the meat up as small as possible while browning. Drain excess oil then return pot to heat.
- Add onion, Anaheim peppers, garlic and beef bouillon. Cook 4–5 minutes or until the onions and peppers have softened.
- Add chili powder, oregano and cumin then stir to combine. Cook for 1 minute, stirring constantly, to toast the spices.
- Add tomato juice and Worcestershire sauce then bring to a boil. Reduce heat to low then simmer for about 2–2½ hours, stirring frequently to prevent scorching.
- When chili has thickened to desired consistency, season to taste with salt, pepper and hot sauce. You may even want to season with both black pepper and cayenne pepper if you like your food extra spicy! Ladle into bowls then serve with all of your favorite trimmings on the side.