Go Back
+ servings
Bean-Free Chili Recipe

Bean-Free Chili Recipe

Print Recipe
This quick and easy bean-free chili recipe is great for dishes that call for chili topping, like fries, or the game day potluck!
Course soups
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Servings 8 servings
Calories 334
Author Cheryl Najafi


  • 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.


If you’re all about the beans, just add your favorite variety to the pot during the prep then give it a good stir!


Calories: 334kcal | Carbohydrates: 11g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 2g | Cholesterol: 81mg | Sodium: 628mg | Potassium: 365mg | Fiber: 2g | Sugar: 6g