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The World's Best No-Bean Chili

Thomas is an award-winning chef with 40+ years of experience. He loves to cook and share recipes.

No-bean chili is a Texas treat. Read on to see just how easy it is to make.

No-bean chili is a Texas treat. Read on to see just how easy it is to make.

The eyes of Texas are upon you. If you make this chili, I think you will truly discover that you have cooked the world's best! Don't scrimp on your ingredients. Be sure to go to the extra effort to find a beef brisket, trim it up, and cut it into very small cubes. I leave a little fat on my beef cubes and this helps to give a lot of wonderful flavor.

You can also use a beef chuck roast, but you won't bet the same flavor. Way back in the old Chuckwagon days, cowboys enjoyed this chili at the end of a hard days work. You will want to brown your beef brisket cubes well before adding.


  • 1 pound bacon, cut into very small pieces
  • 1 pound red sweet onion, diced very fine
  • 5 pounds lean, trimmed beef brisket, cut into small cubes
  • 1/3 cup McCormick chili powder
  • 1 heaping tablespoon fresh garlic, minced
  • 1 heaping tablespoon ground cayenne pepper
  • 1 tablespoon cumin
  • 1 tablespoon ground oregano
  • 1 tablespoon ground sea salt
  • 1 tablespoon black pepper
  • 3 4-oz. cans green chilis
  • 3 12-oz. bottles Corona beer
  • 1 28-oz. can diced tomatoes
  • 1 teaspoon coriander
  • 1 six-oz. can tomato paste
  • 1 oz. unsweetened chocolate, chopped very coarsely


  • If for some reason you do not want to use the beer, then use 36 ounces of apple juice instead. The flavor will be just about the same. The alcohol will cook out, if that is the reason you may not want to use beer in the chili.
  • The chocolate is one of the secret ingredients. It deepens the flavor and darkens the sauce. It also adds a distinctive flavor you won't get with any other ingredient. If you don't tell people the chili has chocolate, they most likely will never be able to guess what the secret ingredient is. Try it and see what you think.
  • Use a good quality, lean bacon.


  1. Start with a large skillet. In it you want to place your diced-up bacon, onion, and garlic. Cook until the bacon is well-cooked and brown before you rake the cooked ingredients into a large stock pot.
  2. Now you will want to add all your other ingredients to the stock pot. Bring to a boil. Reduce heat to low-medium and cook at least two hours, stirring up from the bottom often to be sure chili does not stick. After two hours, reduce heat to a low simmer and cook two more hours, again stirring often up from the bottom of the pot. Be sure to cook the chili long enough!
  3. When the meat is tender, the chili is done. Test it out by trying a couple pieces of meat. It should be starting to come apart. If it's not tender, keep cooking on simmer. If it gets too thick, add another 12 ounces of beer or apple juice. To add more heat, add more cayenne pepper. I like to add Texas Pete hot sauce to the bowl when I am eating.


  • Serve with a garnish of shredded cheddar cheese, finely chopped cilantro, sour cream, guacamole, and hot sauce. Serve over a square of Mexican cornbread (recipe below) for an extra tasty treat.
  • Try adding a little lime juice to your chili in the serving bowl and you just may be hooked for life. Lime is wonderful, especially in a no-bean chili like the one here on this page. Try it and I bet you'll love it.

Beans or no beans?

I originally created this chili to serve on hot dogs and hamburgers at barbecues. Then people started wanting a quart to take home, and before long this chili made its way into the bowl with the addition of captains wafers or other good quality butter crackers. So no recipe is written in stone. If you want to add beans, then by all means add them.

  • Add 2 large cans of rinsed kidney beans half-way through cooking.
While most of the chilis I make do contain beans, this one here is the worlds best with no beans at all..

While most of the chilis I make do contain beans, this one here is the worlds best with no beans at all..

Skillet Corn Bread


  • 2 teaspoons bacon drippings
  • 1 large egg
  • 2 cups buttermilk
  • 1 3/4 cups white corn meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground sea salt


  1. Coat bottom and sides of a 10-inch cast iron skillet with the bacon drippings. Heat the skillet in a 450 degree oven.
  2. Stir together egg and buttermilk. Add the corn meal, stirring well. Stir in the baking powder, soda, and salt. Corn bread batter should be fairly thin and pourable. If it seems too thick, add a little more liquid.
  3. Pour batter into hot skillet. You will find that pouring the batter into a very hot skillet gives it a crispy exterior.
  4. Bake at 450 degrees for 15 minutes or until browned.

You may ask yourself: white or yellow corn meal? It really doesn't matter which type you use, though the white has a milder flavor. Plain cornmeal has no additives. Self-rising cornmeal has leavening agents and salt blended in the correct proportions to ensure that baked goods rise properly. Cornmeal mix is self-rising cornmeal plus flour added to lighten the result. Only liquid and sometimes eggs are added to prepare cornbread batter from mixes.

Corn Bread Croutons

Sometimes I make cornbread croutons. I let the leftover cornbread air-dry, then I cut it into small cubes, place them on a baking sheet, and bake them at 350 degrees for 30 minutes or until well toasted. They are oh so wonderful in a bowl of chili.

Cornbread With Cheese and Bacon

This is not the usual old cornbread. It is rich with cheese and bacon, flavored with onion and green pepper. A bit of cream-style corn gives it moistness. Try this recipe and I just bet you'll love it.


  • 3 strips bacon
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/14 cups whole milk
  • 3/4 cups shredded sharp cheddar cheese
  • 1/2 cup vegetable oil
  • 1/2 cup canned creamed corn
  • 1 small sweet onion, diced fine
  • 2 tablespoons green bell pepper, minced fine


  1. Preheat your oven to 350 degrees. Lightly oil a 10-inch round cake pan and place it in the oven to heat.
  2. Fry the bacon until it is very crisp. Drain well and crumble up fine.
  3. In a medium bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl mix the eggs up well and add in the remaining ingredients. Stir well until very well mixed together.
  4. Pour batter into the hot pan. Bake 30 minutes.
  5. Cut into 8 wedges and serve with butter.

© 2009 Thomas Byers

Please post comments, tips, suggestions, or questions below.

Sandy on March 03, 2020:

You did omit browning the brisket in your directions.

Jim Perry on October 27, 2019:

I have won 4 chili cook-offs in a row with this recipe.....Substitute nothing and you will bring home the trophy.....Brisket is the key....Thanks for sharing...

ab ep2 on January 28, 2019:

So my 9 year old son decided to participate in the mens chili cook off at church since my husband had to work that day. He picked out this recipe and i read the directions while he measured out the different ingredients. He won 1st place. Thank you so much for sharing this!

Karen on November 08, 2017:

I made this today. Delicious! The only thing I would say is that it turned out way too salty. I would cut the salt in half, at minimum. Plus, I used a 2.5 lb roast & 2 lbs of ground beef. Cooking the onions with the bacon reduced them to about nothing. So, I fried up an extra onion & flambéed it with Bourbon. I didn’t have green chilies on hand so I used green pepper & Adobe peppers instead.

Cafebird on November 01, 2017:

Can you make this in a crockpot? I get the idea of brewing it on the stove to reduce it down, just thinking of an overnight solution.

Richard on October 23, 2017:

If I want to make a smaller batch, say half, can I just halve all the ingredients and have it come out the same?

Albert on October 11, 2017:

Has anyone made this the night before, or mostly the night before? I won't have time the morning of the neighborhood competition to make it.

Nor on July 24, 2017:

Followed the directions pretty much as written. Only thing I did different is that I added alittle more heat. Used hot paprika, more jalopenos, and used 2 habaneros.

Transplanted Texan on May 08, 2017:

I made this for a chili cook off at work here in Michigan. As a "Transplanted Texan" I really wanted to find the "WOW" recipe, and this one did just that! I'm making it again while our weather is still cool because hubby only got a spoonful & feels cheated! This is the best chili I've EVER eaten!

Markus the Carkass on December 05, 2016:

I just put this recipe together and I have to say it's pretty good. I did add flour as it cooked, as I prefer a thicker chili that you could put on a hot dog if the desire arised, lol. I also added more cumin as it cooked and pretty soon it tasted as good as the chili I grew up with that my dad used to make. My dad's chili had beans though, which i hated, so this is excellent!! Highly recommended!!

Bungalow Bill on January 29, 2016:

Hey Crazyhorsesghost, I made the chili! It is very tasty! The only thing I substituted was I went with chuck roast instead of beef brisket. Price was way to high for beef brisket. However, I plan to make it with beef brisket next time around.

The chili was very flavorful and it's a keeper. And Corona beer? My favorite beer! Forget the meat, forget the bacon, I was sold when the ingredients listed Corona Beer. I went with four though, three for the recipe and one for me.

Oh and that unconventional cornbread is AWESOME with it!. So good. Just a nice mellow cornbread that goes great with this chili. When I'm eating it together, I feel like I'm out there on the range! lol

My question is: Why McCormick chili powder? Have you tried others like Morton and Bassett or Mexene? The reason I say this is McCormick isn't a quality chili powder based on reviews and test comparisons and by going with a quality bacon and quality beef, I think we are undermining the effort. Your thoughts are welcome.

Elaine on November 19, 2015:

Do you cook the brisket with the bacon and onions? Or do you cook them separately?

Luna on November 10, 2015:

soooo can't wait to make this, truly hate beans , my brain is just buzzing with ideas Guinness and the hot peppers I grew and froze this summer the awesome Mexican chocolate my sister brought me back the chillie powder I make oh yes can't wait

thanks for posting and all the comment for extra inspiration

Nick-Mabel on October 29, 2015:

Really great recipe! Use the brisket and cook at least 4 hours. Also use quality chili powder. Consider blending several types. This one is a big winner.

Brian T on October 28, 2015:

Is this recipe correct? I've tried it twice both times I followed the recipe (minus the coriander I didn't have any nor could I find more) and both times I had a pot that the only thing you could taste was heat nothing else, no flavor just a burning of the mouth. Just wondering if something was mis-typed

Buffy on September 16, 2015:

AWESOME CHILI!!!!!!!!!!!!!!!!!! My sister and I made this and entered it in chili cook off for my brother-in-laws 50th b-day party and won first place with it!!!!!

Raw Toast on March 13, 2015:

I never made chili before, but we were having a chili cook off at work. I knew I didn't want beans. I knew I wanted to use beer. I googled what I wanted and your chili came up. I made it. I learned that if you hold a fork wrong while dicing up 5 lbs of brisket, you'll get a blister on your finger. Also, I won and now everyone thinks that I'm a liar. They think I've been making chili for years.

Thomas Byers (author) from East Coast , United States on December 31, 2014:

I never measured it but it makes a large stock pot full. Use care when cooking it down. If you want the chili to be less hot cut down on the cayenne pepper.

Chris on December 31, 2014:

How many gallons/quarts does this recipe yield?

Thomas Byers (author) from East Coast , United States on December 15, 2014:

It is a really great chili. I hope you get to give it a try.

Tony Sky from London UK on December 15, 2014:

I love chili but hate beans so I will give this a try when it gets colder!

Thomas Byers (author) from East Coast , United States on December 15, 2014:

I have made it with the ground beef and its good. Thanks so much for your comment. It really is appreciated. Glad it turned out great for you.

Jeff on December 14, 2014:

I made this chili a month or so ago for a chili cook-off my family was having. I won the awards for most unique, and best overall. The only award I didn't win was hottest. I did use half hot and half regular chili powder for a little more heat, otherwise I followed the recipe. Perfect chili in my opinion!

I am going to try it again with regular chili powder only. I am also going to try it with ground beef just to see what that turns out like.

Thanks for this wonderful recipe!

keithv1234 on October 20, 2014:

I am making this for the first time & it smells amazing. Could you please correct the recipe to state to brown the brisket (didn't see it in the comments until it was too late), and clarify whether the chocolate is to be Coarse or Finely chopped (recipe says one and article says another). Can't wait to eat it! Thanks

Stevo on March 23, 2014:

Amazing chili indeed! I substituted butter for bacon when sautéing the onions and garlic. I also used ground venison and venison sausage instead of brisket. Also added two cans of black beans. I will definitely make the recipe as intended, but it's an amazing bowl of chili the way I did it. Thanks so much for the recipe!

culinarisaur on February 06, 2014:

Very, very delicious with an excellent balance of savory, sweet, and heat. I too cannot stand beans so this was perfect for me as well. This is the best chili I've ever made, including Bobby Flay's red beef chili which is very similar. And that's saying something. It would seem that bacon and brisket are an unbeatable combination. I roughly halved the recipe and only tweaked it as follows: used one bottle of Corona and a can of low-sodium beef broth, one can of green chiles and a half can of sliced jalapenos, added one fresh chopped serrano, kosher salt, omitted coriander as I didn't have any, and used 3/4-oz. bittersweet chocolate. This chili stands on its own, but the additions don't hurt either. Absolutely my go-to recipe from now on. Thank you.

sarah on January 23, 2014:

made this a few times now - I detest beans so this was perfect for me! the first time I followed recipe exactly but wasn't impressed so I altered a few things. I omitted the bacon - it balls up and is chewy/fatty. Sad really, I love bacon, just not in this dish. Instead of using chili meat, I used ground beef and browned with onion ahead of time then followed rest of directions as stated. PERFECT! Definitely too spicy for the kids, but I LOVE this!! We made frito pie with it too - the fritos added a nice crunch and hubby even added sour cream. We topped with shredded cheese - perfect!

Luce on December 20, 2013:

maybe I should have commented long ago... I have been making this recipe for about 3 years around Christmas time and it has become a family tradition. And to think, growing up I thought I HATED chili. Thanks for proving me wrong!

Thomas Byers (author) from East Coast , United States on December 05, 2013:

It would depend on the size of the bowl used and how many servings each person had.

Smitty on December 05, 2013:

How many servings for your recipe? Thank you.

emira on November 02, 2013:

We had a neighborhood pool party this weekend and out of eleven different recipes, I won first prize in the Chili Cook Off. I received a gift certificate to Chili's Restaurant. ;)

Love this recipe, so easy to make and it smells delicious!

Thomas Byers (author) from East Coast , United States on October 29, 2013:

It does cook down.

Alyson on October 21, 2013:

I was just wondering, I've never made chili before... in the pictures it looks like it was made with a ground meat, but it says to use chunks. does it really get tender enough that it ends up looking like that? It sounds amazing so I'm going to make it either way but it's hard for me to picture the meat falling apart like that.

Alow79 on October 01, 2013:

Hi, I didn't see until the comments that you are supposed to brown the brisket. It's already all combined in the pot. Think it will be OK?

Markus on July 03, 2013:

Hi Buddy,

I am trying out this chilli this weekend. Being in Sweden I cant find the McCormick Chili Powder - do you know what I could blend in as a substitute?

Thomas Byers (author) from East Coast , United States on June 25, 2013:

No nutrition facts available, sorry.

DBowen on June 25, 2013:

This is a great recipe, do you have nutrition facts? This is the only chili I will ever make again.

Dustytrailfarm on May 20, 2013:

This recipe is almost the same that my Mom had been making for 60 yrs...she is 89; including the chocolate. A man at her Church gave it to her after he had won 1st prize in a cook off. She is a Texan, but had lived in NC 67 years.

Thomas Byers (author) from East Coast , United States on April 18, 2013:

Corona gives it a wonderful flavor.

Corey on April 18, 2013:

Corona? Seriously? Use a good craft beer lager, I suggest Brooklyn Brewing Company's Lager. Otherwise this recipe looks delicious.

stateofcircle on March 05, 2013:

Oops...I forgot to mention that I add a teaspoon of Liquid Smoke. It adds an amazing hint of smokeyness (obviously) if you like that flavor. You will have people going nuts over how you got such a great smokey taste.

stateofcircle on March 05, 2013:

I've used dozens of different chili recipes in addition to my own and this one is by far the best. I have always used chocolate in my chili, it adds such an amazing dimension of flavor. I usually use 2/3 ground sirloin and 1/3 veal & pork blend for my chili instead of just ground beef (brisket is great too, especially if you're trying to impress!). I've messed around with the meats before and I've found that combination is the best, making an incredibly flavorful and juicy base...I highly recommend trying it if you like going the ground meat route. I also use shallots, 2 small sweet cherry peppers, 1/2 a cubanelle and habaneros. I've won a few chili competitions, 3 of which were rather prestigious (not bragging!). If you're looking for a truly great chili recipe with tons of flavor, this one is definitely it.

Thomas Byers (author) from East Coast , United States on March 01, 2013:

Thanks and I'm glad it worked out great for you. It really is a wonderful chili. One of the best tasting ever.

Jen Bitsky on March 01, 2013:

I won first place in a chili cook-off at my university with this! Thank you so much for the incredible many people came up to tell me how amazing it was. I altered it by adding half the cayenne powder and minus one can of the green chilies. It came out perfectly.

Fort Worth Cook on February 06, 2013:

This chili sounds perfect. I'm making it for a chili cook off at the YMCA this month. The chocolate is the secret as I have used it in the past for another chili recipe. Being new to Texas I caught wind of Hatch chilis this past summer. Such a big deal here & my local farmers market has them roasted & frozen. I don't even know how they taste & was wondering if anyone here has cooked with them. I was told they have different levels of heat but my market tells me theirs are mild. I'm not a real spicy person so I am a little apprehensive on using them. When I cook with beer I tend to use Fat Tire for it's body. Thanks for your input in advance.

Thomas Byers (author) from East Coast , United States on February 06, 2013:

A red sweet onion is just a red onion.

Lee on February 06, 2013:

looking to make this recipe very soon. was wondering if a "red sweet onion" is simply an ordinary red onion or can I substitute a spanish onion which is a bit sweeter than than a regular yellow onion.

Thomas Byers (author) from East Coast , United States on February 04, 2013:

Thanks for the kind words. Yes it is a great recipe. I have won many prizes with it. Glad to hear it worked out great for you.

MansterRock on February 04, 2013:

Crazyhorsesghost I made this yesterday and it came out fantastic. Kudos to you. I have been searching for a great no-bean chili recipe for a while. I love the simplicity of the recipe. My whole family gave it the thumbs up. I did use a lid but set ajar so the steam could escape and it wouldn't splatter all over the stovetop. I did not have enough chili powder and the local supermarkets were all out(must have been a run on it for Super Bowl Sunday), so I only put in half the chili powder and it was still fantastic, albeit a little milder on the spice. With that much bacon, I thought the bacon would be overpowering, but it is not. It blends the flavors together perfectly. Thanks so Much

Thomas Byers (author) from East Coast , United States on February 03, 2013:

No you can reduce your cooking time. Just cook it down to as thick as you want it. Good luck. I hope everyone likes it.

brandy howard on February 03, 2013:

I'm 1 hr. Into making this chili for the super bowl and it smells so good and the juice already tastes sooo good my kids love how the juice tastes and they are really picky so I thank you.I have one question though,I'm using ground beef so does it need to cook so long?

Thomas Byers (author) from East Coast , United States on February 03, 2013:

Your very welcome. Let me know how it turns out for you.

Hanhorse in Texas on February 03, 2013:

Hanhorse from Texas, I have been searching every where for my Uncle Dick's No Bean Chili, yours is the closest I have found, he always said it was created by his Dad to sell at lunch time from his grocery store which was located in central Texas. He mixed his own seasonings and sold the packets for those who wanted to make it at home. The spices vary slightly in amounts, but the beer and others things are about the same less the garlic. I called an older cousin to check on the chocolate, she said that he mixed dark caccao powder into the spice packet in the old days, I think the bar chocolate will work better, and of course the beer was Dutch homemade cause grandpa did that too. I cannot wait to try this as I have not had or made this since my Uncle Dick died. Thanks for the opportunity to try this on my current grandkids.

Thomas Byers (author) from East Coast , United States on February 02, 2013:

I never use a lid when making chili in a stock pot because I'm usually standing there and I want the steam to escape and the chili to cook down.

John Glover on February 02, 2013:

I don't see any reference to using or not using a lid over the stock pot while cooking. Please give instruction about this.

Thomas Byers (author) from East Coast , United States on February 02, 2013:

It would really depend on the size of the bowl you are serving it in.

Burresb on February 02, 2013:

how many servings does this make?

Thomas Byers (author) from East Coast , United States on January 09, 2013:

You can cut back on the peppers if you don't want all the heat. I think it is one of the best Chili Recipes ever. I made it on TV CBS Jacksonville Florida the other morning and it was a huge hit.

Angela auld on January 09, 2013:

Ok by far the best I have had that didn't have venison in it add the chocolate for sure and it is worth the extra for brisket cut. One thing to add on shopping list is a box of tissue . It is hot ! After bringing it to a boil I put it in my crock pot so I didn't have to watch it as much for 6 hrs on high make sure you have a big crock pot because it barely fit in a large one. I highly recommend this recipe.

Jimmy on January 03, 2013:

Cheers from The Netherlands, I was looking for a traditional chili recipe. I love chili! But in this country people are a tad wuss about spicy food. Then I ran into your recipe. I ran out, bought the ingredients. Added a few more Jalapeno's and Habanero's and oh, my... god... this is just fantastic. Even the butcher copied your recipe I brought with me! It was great! Thanks a lot for sharing!

50/50 on January 03, 2013:

I made your chili with a few alterations, due to being to lazy to go to the store for the many things I didn't have on hand with a 50/50 split in the house. I didn't have brisket, but I had a leg of lamb on it got cubed up and went into the slow cooker. It was nowhere near 5lbs, so some ground beef was add to the pot to make up the difference. Only had milk chocolate chips so that went in as well. Another recipe I browsed today called for cinnamon and in it went with a dash of nutmeg as well. I didn't have any green chili's, but I had a jar of red pepper sub-sandwhich relish, and thought why not???!!!! In went 4 big heaping tablespoons of it. ALL of the gals in the house LOVED it!!! ALL the GUYS in the house HATED it!!!! I know that it had to be the cinnamon and nutmeg that made the guys give it the thumbs down (they have a limited pallet and almost never like something when I stray off onto wild side :), but the gals liked it soooo much we will be making it again another day when its just us!!!! This was my first time to make homemade chili and your recipe looked the best so next time I make it for the WHOLE family, I choose not to be lazy and I'm printing the above ingredient list and taking it to the store so I can follow it to the letter. I opted to use my slow cooker so I only used 1 beer and the consistency worked out perfect. By the time I prepped everything this morning and popped it in the slower cooker on HIGH it was 9am. Finished the cornbread by 5:20 and we were eating by 5:30.

Thomas Byers (author) from East Coast , United States on December 29, 2012:

It tells you in the recipe but you cook your bacon ahead of time and you need to cut your brisket up in little cubes and brown them.

natasha on December 29, 2012:

I want to know if you cook the bacon or brisket or do you just add all these raw ingredients into a slow cooker and turn on? I have to master chili before tomorrow afternoon.

Thomas Byers (author) from East Coast , United States on December 27, 2012:

Glad to hear you did. It is wonderful chili. I'm going to compete on the National circuit again in 2013. Having a trailer built right now. Thanks for your comment.

anon on December 27, 2012:

I won 1st prize at a chili cookoff with this!

JohnM from Miami Florida on December 11, 2012:

It is in fact the best no beans chili that I've ever had. You could search a long time and never again find a chili as good as this one.

Thomas Byers (author) from East Coast , United States on December 11, 2012:

Glad it worked out for you. I am making several right now and sampling them. Man I love chili. Thanks for the comment.

Studio City Steve on December 11, 2012:

I had a fight-night party last Saturday and had 7lbs of pork butt - I used your recipe and it was fantastic. Pretty much followed it exactly but left out the onions (two of my friends can't eat them, so I put out extra sweet Maui raw onions to add on top) I used twice the quantity (2 oz) of 100% Cacao Ghiradelli chocolate and I had Stella Artois in the fridge so that went in rather than the Corona. I'll try brisket next time but this was fantastic. Cooked for about 6 hours and it was fabulous. Thanks for posting! Oh - I used 50-50 regular chili/ancho chili powder and swapped out one of the tins of roasted green chilis for one of roasted jalapenos for a little more kick. Thanks again!

Thomas Byers (author) from East Coast , United States on December 02, 2012:

Your very welcome. Thanks for the comment.

LA Jay on December 02, 2012:

I used your recipe on my maiden voyage into chiliville and I don't think I'll ever need another recipe. Not bad for a chili cooking novice if I do say so myself. I went a little heavy with the cayenne pepper ( I like it hot) and it was just perfect. Thanks!

Beakinandeggs on November 01, 2012:

I used this as the base recipe for myyou chili last year but substituted ground beef for brisket, used a heavy stout instead of corona and added 2 naga jolokia peppers and 6 habanero peppers for heat. Was loved by everyone who tried it (all love very spicy food like myself, ghost pepper spicy not jalapeno spicy). It was such a big hit I am making it again. I'm thinking about using more garlic and onions and a homemade salsa instead of the diced tomatoes.

Thomas Byers (author) from East Coast , United States on November 01, 2012:

I would use the one bottle and beef stock if your worried about the flavor. It is a wonderful chili. Instead of beer you can use apple juice instead of the beer and get almost the same chili. I was asked to use apple juice for a church I made it for.

nilssok on November 01, 2012:

I've been looking for a good no bean chili since my family are picky eaters. This one looks perfect. Im just concerned about the amount of beer, not because of the alcohol but because of the strong taste. I don't like beer so i'm worried it will give the meat a taste I wont like. Can anyone tell me about the flavoring with the beer? A friend said I should use 1 bottle and the rest beef stock. What do you think?

as h on October 25, 2012:

no beans equal grrreat chilli and no horrible smells from my significant other

Yeska on October 25, 2012:

Can i expect the same results in a Slow cooker?

2patricias from Sussex by the Sea on October 17, 2012:

Yesterday I read through a great number of Hubs on chili making! I made a few alterations to the recipe I have used for years (which is sort of Cajun) and my husband commented on how good it was. I think I'll be making more changes.

I really like bacon - so this could be a new ingredient, as well as a bit of unsweetened chocolate.

Thanks for helping to give me some new ideas.

I am adding this to my Recipe Index for HubPages. also sharing.

Jedi2012 on October 14, 2012:

I'm gonna make this recipe for a chili cook off. I hope to win with this one. I made a chili recipe last year with a different recipe, (never cooked chili before) and won it. Hope to out do myself with this one. It sounds awesome.

cabo rick from Middleburg Florida on July 24, 2012:

All I could find was one 8# brisket at $40.I hope the 5#s of ground beef is ok(80% lean).I hate diced or stewed tomatoes.Going out today and searching for El Patio hot tomato sauce.My vidalia onions spoiled so will go as recommended.Made my final choice to add 3 Ghost chili peppers to the mix.Should add flavor and not that much heat.Now I need some test subjects to try it out.

Carter on July 22, 2012:

This looks good! I've booked marked this and will be trying to make it as soon as possible. Does this have a touch of spice to it? Not looking for hot hot but a bit of spice would be good or does the Chili Powder handel this?

Thanks and cannot wait to try this out!

cabo rick from Middleburg Florida on March 19, 2012:

Do you brown the brisket with the bacon and onion or add it raw to the pot?I would like to use this recipe at the next American Legion Chili cook-off but use fresh Bhut Jolokia and Naga Morich hot Chili peppers.I also would like to substitute fresh long Cayene peppers for ground Cayene.Can you give me any advice on how much of these ingreadients to use and what if any ingreadients to delete from your recipe?I sat out the last cook-off to learn the ropes.I gave my friend the hottest peppers from my garden.He only got an honorable mention.Truth is it was too hot to eat.You could not taste the other flavors.I want to prove that these fine hot peppers can be incorporated into a great tasting no bean Chili.

Thomas Byers (author) from East Coast , United States on March 11, 2012:

Beer and chocolate add a lot of flavor and once they are cooked in the chili you really don't know they are there.

Thomas Byers (author) from East Coast , United States on March 11, 2012:

Yes you can use what ever meat you want. I've made it with hamburger, venison, and turkey.

Chad on March 11, 2012:

Can you use hamburger instead of the brisket? Has anyone tried that?

Gina on February 01, 2012:

I have a question I hope you can answer before Sunday! This sounds delicious. The only things that sound strange to me are the chocolate and the beer. What do these ingredients add? do i need the chocolate? I really dont like chocolate. Is the overall flavor of the chili sweet??? because I like my desserts sweet but not my meals. thanks!!

Dick in Mazatlan on January 28, 2012:

Made this chile and it is great. I added chipotle chiles to it and they really snap it up.

Texas J on January 15, 2012:

Loved it!!!!No beans required. flavor was nice and smoky and went great with Mexican cornbread...yum

DT in AZ on December 11, 2011:

I won first prize in the Chili Cook Off. Thank you for sharing.

Thomas Byers (author) from East Coast , United States on November 09, 2011:

It is a wonderful chili and I have made it for several contests over the years and have won cash prizes and ribbons and trophies with it.

The flavor is just wonderful and if you like chili with beans wash and add a couple of cans of washed and well drained chili beans to the finished chili. But try the chili with out the beans. It is also wonderful on hot dogs and hamburgers or cheeseburgers.

lynnland on November 09, 2011:

Great chili, love the no beans!I used this chili for a charity drive and had wonderful reviews.

bad news burns on November 07, 2011:

i made this chilli last year in a cook off and place 3rd. i got beat by a grandma. this sat nov 12th 2011 i will re use this in the cook off and hopefully i will redeam myself

Gloria on October 16, 2011:

My husband and I made this chili today for a family get together. The chili was fantastic, but it is very spicy. Next time we make it, I will tone down the spices. By adding sour cream to the top, it cooled down the spiciness. Give yourself plenty of time to get this ready, as all that chopping does take time, but it is worth it. As to the question of how much does this yield, be aware that it does cook down a bit over the four hours, plus this is a rich chili so I'd say around 10 -12 servings. Thanks to the original poster for this great recipe!

redman74 on September 29, 2011:

how much does this recipe yield?

Coach on September 23, 2011:

I so do not understand "no beans" chili...If a bean is added to a pot of chili, it ceases to be chili. It's still a great soup, but it can't be chili.

Also, it may be a big no no to add beans in the south...but in Texas, it is a hanging offense.

Just got home from the store with my stuff. There's one "change" that I'm making. You said "chocolate" but I am using Ghirardelli 100% cacao. I will come back and post on Sunday....

PainReliefGuy on September 23, 2011:

An excellent recipe. Delicious and flavorful. Added a can of dark kidney beans since I had some in the pantry. Thanks for sharing!

artyman76 on April 07, 2011:

A very good recipe. I didn't need so much, so halved it, but added masa for a little more thickness. I also put it in a crock for 6 hours on low heat. My taste leans more south, so I added 20% more cumin and floated sliced jalapenos. Beans?!

Esmeowl12 on March 11, 2011:

Beans or no beans, this chili sounds fabulous. Printing the recipe to try.

Thomas Byers (author) from East Coast , United States on May 18, 2010:

Hope you tried the chili recipe. How did it turn out for you?

Legacy Wellness from Katy, Texas on November 28, 2009:

good hub. I'll try this one over the holidays, but probably with the beans.

Thomas Byers (author) from East Coast , United States on November 22, 2009:

Russel-D you got me thinking and I went back and added some more to the hub. Thanks for the inspiration.

Thomas Byers (author) from East Coast , United States on November 21, 2009:

True but I have had several people ask me for a no beans chili and this is the best one ever as far as no beans chili.

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