Description
A hearty, budget-friendly, and kid-approved chili made with ground beef and vegetables but no beans. This easy family dinner simmers to create a thick, rich stew that is perfect for busy weeknights and freezes well for meal prep.
Ingredients
Scale
- 2 pounds ground beef (80/20 fat ratio)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 large red bell pepper, diced
- 2 cans (28 oz each) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth (low-sodium)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1 square dark chocolate or 1 teaspoon cocoa powder
Instructions
- Dice the onion, carrots, celery, and bell pepper. Mince the garlic.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Brown for 8-10 minutes until a crust forms. Drain excess grease if desired.
- Add the diced onions, carrots, celery, and bell pepper to the beef. Sauté for 3-4 minutes until onions are translucent and veggies start to soften. Add garlic and cook for 30 seconds until fragrant.
- Add chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1-2 minutes to toast the spices in the beef fat.
- Stir in the tomato paste and cook for 1 minute. Pour in tomato sauce and beef broth. Add bay leaves. Stir well, scraping up browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 30-40 minutes, stirring every 10 minutes, until vegetables are soft and flavors meld.
- Remove bay leaves. Taste and adjust salt and pepper. If too thin, simmer uncovered for 10 more minutes. Serve hot with desired toppings.
Notes
For best flavor, do not rush the browning of the beef. Toasting the spices in the fat before adding liquid unlocks their full potential. This recipe freezes well for up to 3 months. It can also be made in a slow cooker (low 6-8 hours) or Instant Pot (High Pressure 10 minutes).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 25
Keywords: beef chili, no bean chili, family dinner, easy chili, ground beef recipe, meal prep, gluten-free dinner, kid-friendly meals