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Quick No-Bean Chili for a Crowd (Best Stovetop Recipe)

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A rich, smoky, and deeply satisfying no-bean chili that comes together in under 45 minutes. Perfect for weeknight dinners and game-day gatherings, this recipe uses simple ingredients and a clever technique of toasting spices in rendered beef fat for maximum flavor.

Ingredients

Scale
  • 5 lbs (2.27 kg) ground beef (80/20 blend)
  • 2 large yellow onions, diced
  • 6 cloves garlic, minced
  • 1/2 cup (60 g) chili powder
  • 2 tbsp (14 g) ground cumin
  • 1 tbsp (7 g) smoked paprika
  • 1 tbsp (3 g) dried oregano
  • 1 tsp crushed red pepper flakes (optional, to taste)
  • 2 cans (28 oz / 794 g each) crushed tomatoes (preferably San Marzano)
  • 2 tbsp (30 g) tomato paste
  • 2 cups (473 ml) low-sodium beef broth
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 bay leaves
  • Salt and black pepper to taste (start with 2 tsp salt and 1 tsp pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, diced onions, pickled jalapeños, fresh cilantro

Instructions

  1. Brown the beef in batches: Heat a large Dutch oven over medium-high heat. Add half the ground beef (2.5 lbs / 1.13 kg) and cook, breaking it apart with a wooden spoon, until deeply browned—about 5-7 minutes. Transfer to a bowl with a slotted spoon, leaving the rendered fat in the pot. Repeat with the remaining beef.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onions to the pot with the rendered fat (about 3-4 tablespoons; add a splash of oil if needed). Cook until soft and translucent—about 4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, and crushed red pepper flakes. Stir constantly for 1-2 minutes until fragrant and slightly darkened.
  4. Combine the beef and tomatoes: Return the browned beef to the pot along with any accumulated juices. Add crushed tomatoes, tomato paste, beef broth, and Worcestershire sauce. Stir until the tomato paste is fully incorporated.
  5. Simmer the chili: Add bay leaves and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Remove lid and simmer uncovered for 5 more minutes to thicken.
  6. Season and serve: Remove bay leaves and discard. Season with salt and black pepper to taste. Serve hot with desired toppings.

Notes

For best flavor, don’t rush the browning of the beef and toast the spices in the rendered fat. The chili tastes even better the next day. For a spicier version, add extra chili powder or cayenne. For a milder version, reduce chili powder to 1/3 cup and skip the red pepper flakes.

Nutrition

Keywords: no-bean chili, quick chili, stovetop chili, crowd-pleasing chili, game day chili, ground beef chili, easy chili recipe

Find it online: https://cookluma.com/quick-no-bean-chili-for-a-crowd-best-stovetop-recipe/