Print

The Ultimate Award-Winning No-Bean Ground Beef Chili

A steaming white bowl filled with rich, dark red chili, representing the best chili recipe.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a rich, complex, and hearty ground beef chili recipe, adaptable for stovetop or slow cooker, designed to deliver deep, savory flavor perfect for any gathering.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1 (15 ounce) can kidney beans, drained and rinsed (omit for no-bean version)

Instructions

  1. In a large Dutch oven or heavy pot, brown the ground beef over medium-high heat. Drain off excess grease.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and cocoa powder. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine all ingredients.
  5. Season with salt and pepper. If using beans, add them now.
  6. Bring the chili to a simmer. Reduce heat to low, cover, and cook on the stovetop for at least 1.5 hours, stirring occasionally. For deeper flavor, simmer for 3 hours.
  7. Alternatively, transfer the mixture to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  8. Taste and adjust seasonings before serving. Serve hot with your preferred toppings.

Notes

  • For a richer flavor, use dark chili powder instead of regular chili powder.
  • If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking.
  • This chili freezes well; cool completely before storing in airtight containers.

Nutrition

Find it online: https://spoonfulsnap.com/best-chili-recipe/