1-First Step: Mise en Place: Begin by prepping your ingredients to save time. Chop 1 green bell pepper and 1 large onion finely, measure out 4 tablespoons of minced garlic, and gather all the seasonings. Preheat a large pot over medium-high heat for 2-3 minutes. If you’re making vegan swaps, prepare your plant-based protein now to keep things organized for this no bean chili.

2-Second Step: Brown the Protein: Add 2 pounds of lean ground beef to the pot. No oil is needed here, as the beef’s fat will handle the sautéing. Cook over medium-high heat for about 6-8 minutes, stirring to break it up until it’s browned and the vegetables are tender. For a lighter version, drain any excess fat at this stage in your beanless chili.

3-Third Step: Sauté Aromatics and Develop Fond: Once the meat is browned, add the chopped onion and green bell pepper. Cook for 4-5 minutes until the onion turns translucent, then stir in the 4 tablespoons of minced garlic for another 30-60 seconds. Make sure to scrape the bottom of the pot to capture those flavorful browned bits, which add richness to your no bean chili.

4-Fourth Step: Bloom Spices and Add Tomato Paste: Stir in 1½ tablespoons chili powder, 1½ teaspoons paprika, 1½ teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1½ teaspoons salt, and 1 teaspoon black pepper, along with 6 ounces of tomato paste. Cook this mixture for 1-2 minutes over medium heat to toast the spices and deepen their flavors in your easy no bean chili.

5-Fifth Step: Deglaze and Combine Liquids: Pour in 30 ounces of canned diced tomatoes and 2 cups of beef stock or broth. Use a spoon to scrape up any stuck-on bits from the pot, then stir everything well. Bring the mixture to a simmer, which should take about 2-3 minutes, for that perfect no bean chili base.

6-Sixth Step: Add Bulk and Simmer: At this point, your pot is ready for simmering. Cover and reduce the heat to low, letting it cook for 20-25 minutes to concentrate the flavors. If you want a thicker bean-free chili, simmer uncovered for an extra 10 minutes. This step is key for blending all those spices and ingredients.

7-Seventh Step: Adjust Seasoning and Finish: Taste your no bean chili and add more salt or pepper if it needs it. This is your chance to tweak for personal taste. Once done, you’re set to serve this quick chili that’s ready in about 30 minutes total.

8-Final Step: Serve and Adapt: Serve your no bean chili hot, topped with favorites like avocado or cheese. For variations, you can adapt for a slow cooker by browning everything first, then cooking on high for 4-5 hours or low for 6-8 hours. In an Instant Pot, sauté as above, then pressure cook on high for 15 minutes with a natural release. These options make this easy chili flexible for any kitchen setup.