Chili without beans

Chili without beans is a traditional dish in several regions of Mexico and other parts of Latin America, characterized by its preparation focused on a mixture of meat, spices, and chilies, but without the inclusion of beans, which are a common ingredient in typical dishes like chili con carne.

This term can refer both to the specific preparation of the dish and to the base mixture of ingredients, where various types of chilies (such as ancho, guajillo, or chipotle) stand out, providing an intense and characteristic flavor. The absence of beans makes this dish ideal for those seeking a lighter option or who have dietary restrictions.

Regarding its origin, chili without beans has roots in Tex-Mex and Mexican cuisine, especially in areas where chili prepared with ground meat, tomato, onion, and spices is widely consumed, but without the beans that traditionally accompany it. This variant is popular in recipes where the goal is to highlight the meaty and spicy flavor without the addition of legumes.

In terms of its properties, this dish is a good source of protein thanks to the meat, and it also contains antioxidants and vitamins derived from the chilies and spices used. Without beans, the fiber content is lower, but it is usually lower in carbohydrates, which may better suit low-carb diets.

In the gastronomic context of Hispanic America, some synonyms or related terms that may be found are:

• Chili con carne without beans
• Spicy picadillo (in some regions of Central America, though with variations)
• Meat in chili sauce

It is important to clarify that, although in some countries the term "chili" may refer directly to the pepper, in Mexico and the southwestern United States, "chili" is the base of the recipe, and its lack of beans defines this specific variant. It is ideal for quick preparations, side dishes, or as a filling for tacos, tortas, or burritos.