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Easy 30-Minute No-Bean Beef Chili Recipe

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A quick and hearty no-bean beef chili made with tender stew meat, rich spices, and a simple 30-minute stovetop method. Perfect for busy weeknights when you need a satisfying, low-carb meal fast.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 2 pounds beef stew meat or chuck roast, cut into 1/2-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 cup beef broth (low-sodium is best)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Prep the Beef: Pat the beef stew meat dry with paper towels. Cut into uniform 1/2-inch cubes. Season generously with salt and pepper.
  2. Brown the Beef in Batches: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half the beef in a single layer; cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other side. Transfer to a plate. Repeat with remaining oil and beef.
  3. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pot; cook, scraping up browned bits, for 4-5 minutes until softened. Add minced garlic and jalapeño (if using); cook 1 minute until fragrant.
  4. Bloom the Spices: Add chili powder, cumin, smoked paprika, oregano, cayenne, and black pepper. Stir constantly for 30-60 seconds until fragrant.
  5. Combine and Simmer: Return browned beef to the pot. Add diced tomatoes (with juices), tomato sauce, and beef broth. Stir, scraping up any bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Finish and Adjust: Remove lid. Taste and adjust seasoning with more salt, pepper, or cayenne. If too thick, add a splash more broth; if too thin, simmer uncovered for a few more minutes.

Notes

For best texture, use well-marbled chuck roast or stew meat. Brown meat in batches to avoid steaming. Bloom spices in hot fat for deeper flavor. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: no-bean chili, beef chili, 30-minute chili, low-carb chili, keto chili, stovetop chili, easy chili recipe

Find it online: https://clunkcook.com/easy-30-minute-no-bean-beef-chili-recipe/