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Spicy Beanless Chili Recipe

My father came up with this recipe when I lived at home. He always added the optional cayenne pepper, and we four kids would mop up the chili with slices of bread. I don't use the cayenne for my family, but it still warms you up on cold days.
TOTAL TIME: Prep: 10 min. Cook: 1 hour YIELD:2 servings


  • 1/2 pound ground beef
  • 1/3 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 1 can (5-1/2 ounces) tomato juice
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, optional
  • 1/8 teaspoon salt, optional


  • 1. In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness. Yield: 2 servings.

Nutritional Facts

1 cup: 282 calories, 12g fat (4g saturated fat), 41mg cholesterol, 894mg sodium, 19g carbohydrate (0 sugars, 6g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Reviews for Spicy Beanless Chili

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Reviewed Jun. 20, 2016

"This chili is delicious! My picky kids love it (even with the cayenne pepper), and my husband likes it because it has no beans. I personally think black or pinto beans would be a good addition, but it is still good as is. I serve the chili with a spoonful of sour cream and some shredded cheddar cheese. I also serve it with corn bread which pairs nicely.

I suggest doubling the recipe (which is what I do) if you're cooking for more than two. I also suggest using a cup of chopped onions (not 2 tbs.) and a whole green bell pepper instead of 1/3 c."

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