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Cozy No Bean Texas Chili with Smoked Paprika: Easy One-Pot Dinner

no bean Texas chili - featured image
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A quick and easy one-pot Texas chili made without beans, featuring ground beef and a smoky, rich flavor from smoked paprika. Perfect for busy weeknights, this chili is ready in under an hour and tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • Shredded cheddar cheese (for garnish, optional)
  • Chopped fresh cilantro (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Diced avocado (for garnish, optional)
  • Sliced green onions (for garnish, optional)

Instructions

  1. Brown the beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 6-8 minutes. Spoon off all but about 2 tablespoons of fat.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the spices: Sprinkle the smoked paprika, chili powder, cumin, oregano, cayenne (if using), salt, and black pepper over the meat and onions. Stir well and cook for 1 minute to toast the spices.
  4. Add the tomatoes and broth: Pour in the diced tomatoes (with their juices), tomato sauce, tomato paste, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally. For deeper flavor, simmer up to 45 minutes.
  6. Taste and adjust: After simmering, taste the chili and adjust seasoning as needed. Add more salt, a pinch of sugar, or extra cayenne to your liking.
  7. Serve: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheddar, sour cream, cilantro, avocado, or green onions.

Notes

For best flavor, use smoked paprika (La Chinata or Simply Organic recommended). 80/20 ground beef adds richness; drain excess fat if desired. Fire-roasted diced tomatoes add a subtle charred flavor. Let chili rest 10-15 minutes before serving for deeper flavor. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: Texas chili, no bean chili, smoked paprika chili, one-pot chili, easy chili recipe, ground beef chili, cozy chili, quick chili

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