If you want a no bean chili recipe that’s thick, meaty, and doesn’t need babysitting, this is the one. It’s built for the nights when you need a warm, filling dinner on the table but don’t have the energy to stand at the stove.
Brown the meat, dump everything else in the crockpot, and walk away for a few hours.
This version skips the beans entirely, so it’s all rich tomato base and seasoned ground beef, no filler.
It’s easy enough for a weeknight, feeds a hungry family, and reheats just as well the next day. Or you can top this chili over hot dogs to make it a picky-eater-approved dinner.
Below you’ll find the full crockpot recipe plus stovetop versions if that fits your schedule better.
Crockpot No Bean Chili That Turns Hot Dogs Into Dinner
This no-bean chili recipe is thick, meaty, and ready in almost no hands-on time — an easy crockpot or Instant Pot dinner for busy weeknights.
Ingredients
- 2 pounds ground beef (80/20 works well for flavor)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 jalapeño, diced (optional, for heat)
- Shredded cheddar, sour cream, and chopped green onion, for topping
Instructions
- Brown the ground beef and onion together in a skillet over medium-high heat, breaking the meat up as it cooks, about 7 to 8 minutes. Drain off the excess fat.
- Transfer the beef and onion to the crockpot. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper, and stir to coat the meat in the spices.
- Add the diced tomatoes, tomato sauce, tomato paste, beef broth, and jalapeño if using. Stir everything together.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chili has thickened and the flavors have come together.
- Taste and adjust the salt and chili powder if needed. Serve hot with your favorite toppings.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 486Total Fat: 28gSaturated Fat: 10gUnsaturated Fat: 18gCholesterol: 136mgSodium: 1100mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 44g
All nutritional values provided on this website (including calories, macros, and nutrient percentages) are estimates intended for informational and educational purposes only. These values are calculated using online recipe nutrition databases and software. Because individual cooking methods, product brands, ingredient substitutions, and exact portion sizes vary, the actual nutritional content of your meal may differ from the estimates shown here.
Ingredient Swaps
Ground turkey instead of beef: A leaner swap that still holds up well in the crockpot. Please add an extra tablespoon of tomato paste since turkey releases less fat to thicken the sauce.
No fresh jalapeño on hand: A pinch of cayenne or a few dashes of hot sauce stirred in at the end gets you the same kick.
Budget swap for beef broth: Water plus a beef bouillon cube works just as well if that’s what you’ve got in the pantry.
Another Way to Cook It
Stovetop no bean chili: Brown the beef and onion in a large pot or Dutch oven, then stir in the remaining ingredients. Bring to a simmer, cover, and cook over low heat for 45 minutes to an hour, stirring occasionally, until thickened.
What to Serve It With
This chili is thick enough to spoon straight over hot dogs for an easy chili dog night, which makes it a good one to keep in the fridge during the week. It’s also good over rice, ladled onto a baked potato, or served alongside a square of cornbread for soaking up the sauce.
Storage
Let the chili cool, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Reheat on the stove over low heat or in the microwave, adding a splash of broth if it’s thickened up too much in the fridge.
FAQ
What makes this a “no bean” chili?
It’s made with just ground beef, tomatoes, and seasonings, with no kidney beans, black beans, or pinto beans added. That keeps the texture thick and meaty instead of stew-like.
Can I make this in the Instant Pot instead of the crockpot?
Yes. Brown the meat using the sauté function, then pressure cook on high for 15 minutes with a natural release. See the Instant Pot instructions above.
Is this recipe easy to make ahead?
Yes, it’s actually better the next day once the flavors have had time to sit. Make it a day ahead and reheat gently on the stove before serving.
Can I use this chili for hot dogs?
Definitely, spoon it over grilled hot dogs with a little shredded cheese for an easy chili dog dinner the whole family will eat.
How long does no bean chili last in the fridge?
It keeps well in an airtight container for up to 4 days.
Can I freeze this chili?
Yes, it freezes well for up to 3 months. Thaw it in the fridge overnight before reheating.
What’s the best meat for no bean chili?
Ground beef gives the richest flavor, but ground turkey works if you want something leaner. Either way, look for a blend with at least a little fat so the chili doesn’t turn out dry.
Conclusion
This no bean chili recipe is exactly what you want on a night when you need dinner to basically make itself: brown the meat, load up the crockpot, and let it go while you handle everything else on your list. I
t reheats well, freezes well, and works over rice, on a baked potato, or spooned over hot dogs when you want to switch things up. Give it a try this week and see how easily it fits into your rotation.
