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Best Easy No-Bean Chili Recipe for a Crowd

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This no-bean chili recipe for a crowd is the exact recreation of that deep, meaty, soul-warming bowl from a beloved diner. It’s rich, velvety, and complex without being complicated, perfect for game day, potlucks, or family reunions.

Ingredients

Scale
  • 4 pounds ground beef (80/20 blend)
  • 2 large yellow onions, diced
  • 8 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Diced white onion (for serving)
  • Fresh cilantro (for serving)
  • Pickled jalapeños (for serving)
  • Cornbread or saltine crackers (for serving)

Instructions

  1. Prep your ingredients first: dice the onions, mince the garlic, measure out your spices, and open the cans.
  2. Brown the beef in batches: Heat your Dutch oven over medium-high heat. Add a splash of oil, then add about a third of the ground beef. Let it sit undisturbed for 3 to 4 minutes until deeply browned on one side. Break it up with your spoon and continue cooking until no longer pink. Transfer to a bowl with a slotted spoon, leaving the fat in the pot. Repeat with the remaining beef.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onions to the rendered fat and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Bloom the spices: Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, black pepper, and salt. Stir constantly for 1 to 2 minutes until the spices are fragrant and the tomato paste has darkened slightly.
  5. Add the liquids: Pour in the crushed tomatoes, diced tomatoes (with their juices), beef broth, Worcestershire sauce, and brown sugar. Stir well, scraping up any remaining browned bits from the bottom of the pot. Add the bay leaves.
  6. Return the beef: Add the browned beef back to the pot, along with any accumulated juices. Stir to combine.
  7. Simmer low and slow: Bring the chili to a gentle boil, then reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally. After 1 hour, remove the lid and continue simmering for another 30 to 45 minutes, stirring more frequently toward the end, until the chili has thickened to your liking.
  8. Season and rest: Remove the bay leaves. Taste and adjust seasoning. Let the chili rest off the heat for 10 to 15 minutes before serving.

Notes

Don’t drain the fat after browning the beef; it carries flavor. Toast the cumin separately in a dry skillet for 30-60 seconds for a nutty quality. Watch the heat as the chili thickens to prevent scorching. This chili is even better on day two; make it ahead and refrigerate overnight.

Nutrition

Keywords: no-bean chili, chili for a crowd, game day chili, beef chili, easy chili recipe, crowd-pleasing chili, gluten-free chili, low-carb chili

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