Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

This recipe is based on Emeril's Chili con Carne recipe. It is my most favorite chili recipe so I thought I would share. The best thing about this recipe is that you don't use beans, but if you must have them, they can easily be added.

Ingredients Nutrition


  1. Heat the oil in a large, heavy pot over medium-high heat.
  2. Add the meat and stir to break up the pieces.
  3. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
  4. Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
  5. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
  6. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
  7. Stir well and bring to a boil.
  8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  9. Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.
Most Helpful

5 5

Great chili! I was a little more generous with the spices, especially the chili powder. We like things hot! And my husband will like the lack of beans which I usually add to my chili. I like them, but he doesn't. Thanks for posting this recipe!

5 5

Absolutely ouststanding! I'm Australian so of course I added beans (we couldn't imagine a chilli con carne without them!) and used Lennie's Essence recipe as you can't get this spice mix over here. I cooked this for around 1 1/2 hours to get the consistancy we like and have already made it twice. I left out the salt as it didn't need it for our tastes. Thanks so much for this excellent recipe!

5 5

Hard to know if this is the correct rating because I made it with veggie granules, tofu, and kidney beans and didn't have Emeril's Essence. Tasted great :)