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.
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.
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.
Simply, chili is a low-simmered one-pot dish that contains meat, tomatoes, and some form of heat (chiles, chili powder, hot sauce, etc.).
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,
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.
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!
- The BEST Chili Recipe – Hostess At Heart
- Chili Con Carne Instant Pot Recipe – Hostess At Heart
- Tailgate Chili – Bowl Me Over
- White Chicken Chili – An Affair From The Heart
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.
Down Home Chili – No Beans Recipe
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.
Kathy says
February 28, 2019 at 11:15 amI admit I like chili both ways, with beans and without. This chili looks amazing and sounds delicious. A must try for sure!
Julie Menghini says
March 1, 2019 at 9:27 amThank you, Kathy!
michele says
February 27, 2019 at 1:14 pmIm 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 says
February 27, 2019 at 4:01 pmThank you, Michele! Chili dogs are something I loved when I was younger and never remember to fix them! Great reminder.
Jennifer A Stewart says
February 26, 2019 at 4:45 pmThis 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 says
February 26, 2019 at 8:25 pmThank you, Jennifer! Spring better get going soon or I’ll lose my mind!
Trish Bozeman says
February 26, 2019 at 8:21 amOoooh 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 says
February 26, 2019 at 5:57 pmThank 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/
Marisa F. Stewart says
February 25, 2019 at 2:37 pmThat is one hearty bowl of chili. That is one soup or stew that we can’t get enough of. We love it hot and beany but that’s okay if you don’t have them because your stew looks chock full of good flavor. YUMMY!! A real keeper of a recipe.
Julie Menghini says
February 25, 2019 at 3:55 pmThank you, Marisa! I’m a bean girl but if it’s called chili I think I’m going to love it!
Annissa says
February 25, 2019 at 1:07 pmNow, this is my kind of chili! I love it thick and rich, but with no beans. This looks like a great way to warm up on a winter day!
Julie Menghini says
February 25, 2019 at 3:53 pmThank you, Annissa! We are sure looking for warmth anywhere we can find it!
Traci says
February 25, 2019 at 11:51 amOk, I love it that this chili has beef and pork…that’s such a nice surprise! And beer…how’d you know?! It’s my favorite ingredient to put into chili. This recipe is a winner…thanks for sharing! 🙂
Julie Menghini says
February 25, 2019 at 3:52 pmThank you, Traci! I have a couple of stews that use a beer and my mother always poured it over ham too.
Dana says
February 25, 2019 at 11:06 amI’m extremely confused right now because chili has been my one and only pregnancy aversion, yet these photos and the thought of this chili has my tummy GRUMBLING. What is this sorcery, Julie? Haha. You *might* have just pulled me out of my chili funk. Which is amazing, because chili is one of my favorite cold-weather meals and I haven’t been able to indulge this season, again, because of my pregnancy aversion. But I want to scoop this one up with Tostitos and go to town. This is a good sign. THANK YOU.
Julie Menghini says
February 25, 2019 at 3:51 pmThank you, Dana! Pregnancy aversions are so real and I am so happy that chili wasn’t one of mine!
Angela says
February 25, 2019 at 8:25 amThe flavors going on in your chili are perfection. I am looking forward to trying this one this week!
Julie Menghini says
February 25, 2019 at 10:05 amIt’s so cold Angela I think I’ll be eating chili for the next 3 months. It’ll take that long to melt all this snow!
Annemarie says
February 25, 2019 at 8:24 amI’m more of a beans in chili kind of girl, but I wouldn’t say no to a rich and flavorful all meat chili. Especially one that looks and sounds as good as this one! The question is though, who won the cookoff? 🙂
Julie Menghini says
February 25, 2019 at 10:04 amHa! I’m with you Annemarie! I did with this recipe https://hostessatheart.com/best-chili-recipe/. I think it was actually a toss-up and mine is a bit more traditional. Thank you for stopping by!
Amy says
February 24, 2019 at 11:30 pmThere is an international chili society and they have a no beans rule?! That’s amazing! But not as amazing as this delicious chili recipe!
Julie Menghini says
February 25, 2019 at 8:10 amI don’t think it’s against their rule. I think they just are the rule of what chili is. Any chili is amazing in my book. Thanks Amy!
Deb says
February 24, 2019 at 10:07 pmI think you could insert my name in the over-spice department also. I do enjoy the heat! 🙂 AND I can’t wait to make this delicious bowl of chili – what a great meal!
Julie Menghini says
February 24, 2019 at 10:45 pmThank you Deb!
Charity says
February 24, 2019 at 9:51 pmBeans or no beans really is controversial! For a long time I hated beans so I prefered no beans. Now that I eat them I can’t imagine chili without them! Now I might have to make all my chili with beer. Who doesn’t like to cook with beer?
Julie Menghini says
February 24, 2019 at 10:44 pmHa! The great controversy right? Thank you Charity!
Sandra Shaffer says
February 24, 2019 at 9:47 pmPerfect for low carb followers and I love that you added beer to this recipe. The hoppy flavor comes through just a bit, which is just the way I love a good chili dish!
Julie Menghini says
February 24, 2019 at 10:43 pmThank you, Sandra!
Tracy says
February 24, 2019 at 4:36 pmTHANK YOU for a chili without beans! I love all of the pork butt and beef in this – so thick and meaty and something my husband would LOVE. Great recipe!!
Julie Menghini says
February 24, 2019 at 5:10 pmThank you, Tracy! My hubby loves this one too!
Debra says
February 24, 2019 at 2:59 pmOh my! I don’t think I”ve ever had chili that didn’t have beans in it…but I do like your description and I do believe its the spices that make us say “chili” when we taste something. The spice list here looks delish! Will have to give it a whirl.
Julie Menghini says
February 24, 2019 at 5:09 pmThank you, Debra! If you know a caveman he’ll love it!
Michaela Kenkel says
February 24, 2019 at 9:20 amI used to be a no beans in my chili kind of girl. They have grown on me and now I always load my chili up with lots of them. This right here, though? Who would miss them?? This looks so hearty and delicious, Julie!! I love the pork addition, too!!
Julie Menghini says
February 24, 2019 at 11:59 amThank you, Michaela! One can neve have enough beans in my book!
Brandi Burgess says
February 23, 2019 at 8:34 pmI prefer chili without beans myself! This recipe is a must try!
Julie Menghini says
February 24, 2019 at 11:58 amThen this one is for you! Thank you, Brandi!
Gloria says
February 21, 2019 at 8:50 amI love chili. We enjoy it all year long. In a bowl like this is great. Piled onto nachos is awesome. Nothing better than homemade chili on nachos. I will even put it in a wrap too. This recipe sounds delicious.
Julie Menghini says
February 21, 2019 at 8:56 amThank you, Gloria!
Judith Graber says
February 19, 2019 at 6:55 amAmazing how many different chili recipes there are – I have a bunch too. When it comes to beans I will often just have a can of kidney beans on hand (except for my white bean chili) and add the beans if people want them. Looks like a good version Julie.
Julie Menghini says
February 19, 2019 at 8:17 amMy mom always used kidney beans too. I’d love even more beans but John isn’t going for that. Thanks, Judi!
Judith Graber says
February 20, 2019 at 8:03 amGene was that way too!
Julie Menghini says
February 20, 2019 at 10:30 amCarnivores through and through!
Judith Graber says
February 20, 2019 at 11:15 am🙂 🙂 🙂
Loretta says
February 18, 2019 at 7:44 amI can never have enough chili recipes in my cooking repetoire Julie, and I like this one too. A chili cook-off is also always fun to learn how other people offer their versions, some are real unusual, like I did try a Hawaain one once :). I have a chili recipe in my drafts folder too from a few months back, so will have to polish that up for publishing, thanks for the reminder. I hope your weather is improving.
Julie Menghini says
February 19, 2019 at 8:15 amThank you, Loretta! I agree that we can’t have enough chili recipes! We got 7 inches of snow on Saturday and are supposed to get up to 9 more tonight! We’re supposed to be in the low 40’s by now and can’t make it to 20. We’re headed to Miami to visit my son in March and I just may just refuse to come back!