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Texas No Beans Chili
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Best Chili Recipe

This is hands down the best chili recipe I’ve ever made! Packed with ground beef, crispy bacon, and three kinds of beans, it has the perfect balance of spices for incredible flavor. Top it off with sour cream and shredded cheese for a comforting, hearty meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 10

Ingredients

  • For the Chili:
  • 6 strips bacon good quality, chopped
  • 1 red onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 ½ pounds ground beef
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 1 15 oz can fire-roasted tomatoes, with juice
  • 1 6 oz can tomato paste
  • 1 jalapeño seeded and minced (optional)
  • 2 cups beef stock
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon cocoa powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic minced

For Garnish:

  • Sour cream
  • Chopped cilantro
  • Shredded cheese

Instructions

  • In a large pot, cook the chopped bacon over medium heat until crisp, stirring often for even cooking. Remove the bacon to a paper towel-lined plate and set aside.
  • In the same pot, add the chopped onion and bell pepper. Cook until tender, stirring occasionally.
  • Add the ground beef and cook until browned. Drain off excess grease by tilting the pot and using a large spoon.
  • Stir in the kidney beans, pinto beans, black beans, fire-roasted tomatoes, tomato paste, jalapeño, beef stock, oregano, cumin, cocoa powder, kosher salt, black pepper, smoked paprika, ground coriander, chili powder, Worcestershire sauce, and garlic.
  • Add ¾ of the cooked bacon back into the pot and stir to combine.
  • Cook over medium-low heat for at least 45 minutes, stirring occasionally. For the best flavor, let the chili simmer all day or as long as possible, adding extra beef stock or water if needed to maintain the desired consistency.
  • Serve hot, garnished with sour cream, shredded cheese, chopped cilantro, and the remaining bacon. Enjoy!

Notes

Freezing: Chili can be frozen for 4-6 months in an airtight container or vacuum-sealed bag.
Spice Level: Want it spicier? Add ¼ to 1 teaspoon cayenne pepper to the recipe.