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Quick Smoky No Bean Texas Chili | Best Easy 30-Min Recipe

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A quick and easy Texas-style chili made without beans, featuring deep smoky flavor from paprika and cumin, ready in just 30 minutes. Perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper (freshly ground)
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, pickled jalapeños, cornbread or tortilla chips

Instructions

  1. Preheat a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes. Add the ground beef directly to the dry pot and brown, breaking it apart with a wooden spoon, for 6-8 minutes until deep brown.
  2. Add the diced onion and cook for 3 minutes until translucent.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Add the tomato paste and stir for 1 minute until it darkens and smells sweet.
  5. Add all spices (chili powder, smoked paprika, cumin, oregano, cayenne, salt, pepper, cocoa powder) and stir for 30-60 seconds until fragrant.
  6. Pour in the fire-roasted tomatoes (with juices) and beef broth. Stir well, scraping the bottom of the pot. Add Worcestershire sauce and stir.
  7. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until thickened.
  8. Remove from heat and stir in apple cider vinegar. Taste and adjust salt and heat as needed.
  9. Let the chili rest for 5 minutes before serving. Serve with desired toppings.

Notes

Don’t skip browning the beef or blooming the spices—these steps are key for deep flavor. For a milder chili, omit cayenne. For extra heat, add diced chipotle pepper in adobo. Leftovers keep up to 5 days in the fridge and freeze well for up to 3 months.

Nutrition

Keywords: Texas chili, no bean chili, quick chili, smoky chili, 30-minute chili, ground beef chili, weeknight dinner

Find it online: https://spoonluma.com/quick-smoky-no-bean-texas-chili-best-easy-30-min-recipe/