Description

A rich, meaty, and deeply savory chili without beans, featuring a luxurious texture and customizable heat. This 5-step party favorite is forgiving, freezer-friendly, and perfect for hosting.

Ingredients

Scale

2 pounds ground beef (80/20 fat ratio)
2 medium yellow onions, diced
6 cloves garlic, minced
3 medium carrots, diced
3 stalks celery, diced
2 medium bell peppers (1 red, 1 green), diced
2 cans (28oz each) tomato sauce
2 tablespoons tomato paste
2 cups beef broth (low-sodium)
3 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 cup fresh cilantro, chopped
Lime wedges for serving

Instructions

Prep ingredients: Chop onions, dice carrots and celery, and mince garlic.
Brown the beef: Heat a large Dutch oven or pot over medium-high heat. Add ground beef and cook for 5-8 minutes until browned, breaking it up with a spoon. Drain excess grease if necessary, leaving some for flavor. Remove beef and set aside.
Sauté aromatics: In the same pot, add onions, carrots, and celery. Cook for 5 minutes until onions are translucent. Add garlic and cook for 1 minute until fragrant.
Bloom spices: Add chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 minute to release oils.
Build the chili: Stir in tomato paste and cook for 1 minute. Return beef to the pot. Add tomato sauce and beef broth, scraping up browned bits. Add salt and pepper. Bring to a boil, then reduce heat to low.
Simmer: Let chili simmer uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and vegetables soften.
Finish and serve: Remove from heat. Stir in fresh cilantro and lime juice. Taste and adjust seasoning. Serve hot with optional toppings.

Notes

Bloom spices in oil for maximum flavor. Do not drain all the beef fat as it adds richness. Simmer low and slow for best results. Add acid (lime/vinegar) at the end to brighten the dish. Can be made vegetarian by swapping beef for lentils and using vegetable broth. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8
Sodium: 650
Fat: 22
Saturated Fat: 9
Carbohydrates: 18
Fiber: 5
Protein: 28

Keywords: beef chili, no bean chili, vegetable chili, party food, dinner party, comfort food, slow cooker chili, freezer friendly