Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.

Recipe Summary

prep:
15 mins
cook:
3 hrs 15 mins
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.

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  • Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Nutrition Facts

305 calories; protein 22g 44% DV; carbohydrates 19.1g 6% DV; fat 14.4g 22% DV; cholesterol 69mg 23% DV; sodium 1302.3mg 52% DV. Full Nutrition
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Reviews (244)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2008
I know some people are hesitant to try recipes that have only been rated by a couple folks, but this one you must try! The combinations of the pepper/hot and the brown sugar, along with the bitterness from the vinegar and beer...there are so many hearty flavors that truly make this delicious. I didn't change a thing! Thank you! Read More
(116)

Most helpful critical review

Rating: 3 stars
02/10/2009
This was easy to make, but I think I would omit the vinegar since the beer gives it enough balance against the brown sugar and spices. I would also add 2 cans of kidney beans, 1 dark/1 red. My family did like this even though the vinegar and beer gave it a definite aftertaste. Read More
(21)
320 Ratings
  • 5 star values: 252
  • 4 star values: 48
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
08/16/2008
I know some people are hesitant to try recipes that have only been rated by a couple folks, but this one you must try! The combinations of the pepper/hot and the brown sugar, along with the bitterness from the vinegar and beer...there are so many hearty flavors that truly make this delicious. I didn't change a thing! Thank you! Read More
(116)
Rating: 5 stars
10/26/2009
I have made this chili numerous times. Each time I have omitted the vinegar. I made it with a wheat beer, a light rice beer, and without beer. It is best with light rice beer or no beer. This chili is delicious and everyone who has tried it loves it. It's hard to find a chili recipe without beans. This one is fantastic!!! Read More
(65)
Rating: 5 stars
01/11/2008
I received a really good chili spice kit for Christmas...My partner doesn't like the beans but loves chili...Made this recipe a couple days ago...This stuff is REALLY good!!!!! It is GONE it has fantastic bite/flavor...Can't wait to make it again..I used coarse ground meat from the butcher... Read More
(33)
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Rating: 5 stars
05/21/2012
Outstanding beanless chili! I ALSO USED GINGER ALE INSTEAD OF BEER!!:-) Made this as is but w/1.25 lb ground turkey so I cut cooking time and all ingredients in half except for chili powder which I'm glad I used less of... I recommend no more than 2 heaping tablespoons chili powder per pound very easy to make your own to your liking- a great base is 1 tsp paprika 2 tsp cumin 1 tsp cayenne pepper 1 tsp oregano 2 tsp garlic powder per 1 lb meat... Anywho! I did not drain green chiles and glad I didn't:-) Served this topped w/sour cream colby-jack & chedder cheese over macaroni & cheese w/a side of cornbread! Thanks SO much for this recipe! Read More
(29)
Rating: 5 stars
12/17/2010
My husband and I do not like chili (neither of us eat beans he's not big on spice and I don't care for a ton of tomatoes) but this was surprsingly wonderful! I subbed a 15oz can of pumpkin puree instead of tomato sauce which added some great flavor and thickend up the chili just a bit. I also used 1 lb of ground beef and 1 lb of pork sausage. I've started making batches just to freeze (in 1-2 serving portions). My husband loves having his new fall favorite at his fingertips and I love having a quick filling delicious dinner option. Read More
(24)
Rating: 3 stars
02/10/2009
This was easy to make, but I think I would omit the vinegar since the beer gives it enough balance against the brown sugar and spices. I would also add 2 cans of kidney beans, 1 dark/1 red. My family did like this even though the vinegar and beer gave it a definite aftertaste. Read More
(21)
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Rating: 5 stars
11/27/2011
There is another recipe much like this on allrecipes which is WAY more labor intensive. I LOVE this one because it has the same fantastic taste and so much less work! I followed the recipe exactly but learning from the other recipe I make the chili the day before and store it in the fridge overnight. It somehow melds all the flavors together perfectly! I suggest you make this chili and let it sit for 24 hours before you make any changes in the recipe. Read More
(18)
Rating: 5 stars
03/02/2008
The flavor of this chili is outstanding! I doubled the tobasco 'cuz we like it hot! And it was sooooo good! I didn't drain the green chilies; figured a little more flavor couldn't hurt anything and it didn't! Thanks for a great recipe! Read More
(18)
Rating: 5 stars
01/02/2020
Wonderful recipe! I did make a little change though. I used Pink Himalayan salt and ended up almost doubling the salt & black pepper: When I start to brown my ground beef, I salt and pepper it like I was cooking a hamburger; the add onion and other ingredients as called for, but start with about 3/4 of the salt called for then adjust to taste, after an hour of cooking all ingredients together. I also put a bay leaf per 2 pounds of ground beef. I didn't use the beer, but used water in it's place and it was great that way. I also used extra lean ground beef - 93% lean, and I used about a 1/4 cup of Extra Virgin Olive Oil to brown my ground beef, onions and garlic. When you use Olive Oil and extra lean beef you have very little grease to skim when you save the left-overs in the frig! I used Louisiana Hot Sauce for my hot sauce, and it gave it a very nice warm after taste while not blistering you. Of course you can load it up with various hot sauces to turn the heat up, if you like to suffer when you eat chili! Overall, one of, if not the best chili I have eaten, PERIOD! 01/01/2020 UPDATE: Still my favorite Chili Recipe, and it is very Keto and Paleo diet Friendly! A new tweak to the recipe, since I've started watching my sugar intake since my original review, I use 1 teaspoon of Stevia powder, instead of the brown sugar. I've also switched to Avocado Oil, but Extra Virgin Olive oil is still good choice too. I've cooked this in an Insta-Pot, and it is much quicke Read More
(16)
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