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Down-Home Chili – No Beans Recipe

Down-Home Chili – No Beans Recipe is a thick chili that eats like a stew. It’s loaded with meat, warm spices, peppers, and saucy tomatoes. Whether you think beans belong in chili or not, you’re right. Chili is as personal as there are recipes. This one may be your new favorite.

Top-down view of a white bowl with a black rim is filled with chili garnished with cheddar cheese and diced green onion. The bowl sits on a blue checked napkin and goldfish are scattered around the bowl.

Down-Home Chili recipe came about when John and I were hosting our first neighborhood chili cook-off. We took this throw down so seriously that I made my “chili recipe” and John put together this “No Beans” version.

Top view of a white bowl with a black rim is filled with chili garnished with cheddar cheese and diced green onion. The bowl sits on a blue checked napkin and goldfish are scattered around the bowl.

We have very different ideas on what makes the Best Chili Recipe. John likes a thick meaty spicy chili no beans version. It’s more of a stew in my book. I like more of a Classic Chili recipe. I’ve got to admit this Pork and Beef chili recipe is hard to beat.

What makes chili Chili?

Simply, chili is a low-simmered one-pot dish that contains meat, tomatoes, and some form of heat (chiles, chili powder, hot sauce, etc.).

What is Traditional or Classic Chili?

Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices, and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

Beans or No Beans?

I’m not going there! I think this is one of the most controversial questions. Do what you like…I wont judge!

Tips for perfect Down-Home Chili

  • Let your chili simmer as long as you’ve got. The meat becomes tender and the flavors come together. It will even taste better the next day so feel free to make it in advance.
  • Don’t over spice (John). Add a reasonable amount and give it a chance to blend with your other flavors before adding more.
  • Don’t use “Chili Seasoning” which is a combination of spices and a few ingredients I can’t pronounce. Use “Chili Powder” which is just ground red chilis.
A white bowl with a black rim is filled with chili garnished with cheddar cheese and diced green onion. The bowl sits on a blue checked napkin and goldfish are scattered around the bowl.

Contest aside, what is your favorite chili? This is one good chili recipe even if it isn’t mine!

Variety is the spice of life and here are a few more spicy chili recipes you’re going to love!

You May Need

9-quart dutch oven or stew pot – I use my 9-qt dutch oven for all of my large soups, stews, or bolognese. It is pretty enough to serve from and nothing ever sticks.

Freezer containers – This recipe makes a lot of chili. I freeze it in these containers so I can enjoy it year round.

A white bowl with a black rim is filled with chili garnished with cheddar cheese and diced green onion. The bowl sits on a blue checked napkin and goldfish are scattered around the bowl.
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5 from 19 votes

Down Home Chili – No Beans Recipe

Down Home Chili No Beans recipe has a thick spicy tomato sauce loaded with meat, peppers, and spices. This is going to be your new favorite!
Prep Time 30 mins
Cook Time 30 mins
Simmer 2 hrs
Total Time 1 hr
Servings 25
Author Julie Menghini

Ingredients

  • 2 yellow onions chopped
  • 1 green bell pepper
  • 1 celery stalk
  • 4 cloves garlic finely minced
  • 2.5 lbs stewing beef such as chuck, sirloin or round
  • 2.5 lbs pork butt (same as pork shoulder)
  • 60 oz stewed tomatoes (4 cans) pureed
  • 1 12oz beer
  • 7 tbsp jalapenos seeded, ribs removed & finely diced
  • 2 tsp cayenne pepper
  • 2 tbsp Cumin
  • Salt and Pepper

Garnishes: Shredded cheese, crackers (gold fish), sliced green onions, sour cream

    Instructions

    • Cover the bottom of a large dutch oven with vegetable oil and pre-heat.
    • Remove any extra fat from the meat and cut it into large chunks.  Salt and pepper it liberally.  Add meat to the hot dutch oven and brown.  Cook in batches and don’t crowd otherwise the meat will just steam.  Remove meat from the pan after it is browned.
    • Saute the onions, bell pepper, and celery until al dente.  Add garlic and jalapeno and cook for 2 more minutes.  Deglaze the pan with the beer.
    •  Add meat back into the pan.  Add remaining ingredients and once the chili is hot reduce to a simmer. Taste and add additional chili powder or cayenne according to your tastes.  Let cook for 2 hours stirring occasionally.

    Notes

    We make this chili when we have time to let it simmer.  You can also make it one day and finish it the next day. 

    Nutrition

    Calories: 149kcal | Carbohydrates: 5g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 206mg | Potassium: 494mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 15.1mg | Calcium: 46mg | Iron: 2.8mg
    This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
    Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
    Recipe Rating




    Darci Dingell

    Sunday 25th of October 2020

    The third type of bean out there that you might want to look into is called the "large-mouth" bean. These are often sold as "little bean-shaped chilies" and are very popular with many of the people who are making chili for those who cannot eat too much meat.

    Julie Menghini

    Sunday 25th of October 2020

    Thank you, Darci! I'll definitely look into that bean!

    Kathy

    Thursday 28th of February 2019

    I admit I like chili both ways, with beans and without. This chili looks amazing and sounds delicious. A must try for sure!

    Julie Menghini

    Friday 1st of March 2019

    Thank you, Kathy!

    michele

    Wednesday 27th of February 2019

    Im a big no beans chili girl... only so I can make chili dogs for leftovers! This sounds like just the right thickness for me!

    Julie Menghini

    Wednesday 27th of February 2019

    Thank you, Michele! Chili dogs are something I loved when I was younger and never remember to fix them! Great reminder.

    Jennifer A Stewart

    Tuesday 26th of February 2019

    This chili is so amazing! I made a big batch over the weekend because it was so cold and rainy and it made the weekend better!

    Julie Menghini

    Tuesday 26th of February 2019

    Thank you, Jennifer! Spring better get going soon or I'll lose my mind!

    Trish Bozeman

    Tuesday 26th of February 2019

    Ooooh I love that you added beer in this chili! Did you win the cook off? We are huge chili lovers in our house. We like to make big batches and freeze half for easy dinners down the road. This one is loaded with flavor and sounds amazing!

    Julie Menghini

    Tuesday 26th of February 2019

    Thank you, Trish! This was John's entry and the men all voted for it. I beat him by just a smidgen because the moms and kids chose mine which is more like traditional chili. Here is the link to that recipe if you're interested. https://hostessatheart.com/best-chili-recipe/