Description

A simple, hearty, and forgiving no-bean chili recipe that uses ground beef, fresh vegetables, and salsa for a rich flavor without the fuss of traditional chili making.

Ingredients

Scale

1.5 pounds ground beef (80/20 lean-to-fat ratio)
1 large yellow onion, diced
4 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 can (15 oz) plain, unsalted tomato sauce
2 tablespoons tomato paste
1 cup medium salsa
1 cup low-sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt (or to taste)
Black pepper (to taste)
1 cup frozen or canned corn
1 square (1 oz) semi-sweet dark chocolate
2 green onions, sliced (for garnish)
Shredded cheddar cheese (for serving)

Instructions

Dice the onion, carrots, and celery, and 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, cooking for 5-7 minutes until browned. Drain excess fat if desired.
Add the diced onions, carrots, and celery to the beef. Cook for 3-4 minutes until softened, then add the garlic and cook for 1 more minute.
Stir in the chili powder, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute to bloom the spices.
Add the tomato paste and stir for 1 minute. Pour in the tomato sauce, salsa, and beef broth. Stir well and scrape up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 25-30 minutes, stirring occasionally.
Stir in the dark chocolate until melted. Taste and adjust salt and pepper. If too thick, add a splash of water or broth; if too thin, simmer uncovered for 5 more minutes.
Ladle into bowls and top with corn, shredded cheddar cheese, and sliced green onions. Serve with crusty bread or cornbread.

Notes

This recipe is forgiving and beginner-proof. You can substitute ground turkey or chicken for beef. For a spicier version, add jalapeños or use hot salsa. The chili tastes even better the next day as flavors meld. It freezes well for up to 3 months.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8
Sodium: 650
Fat: 20
Saturated Fat: 8
Carbohydrates: 22
Fiber: 4
Protein: 28

Keywords: chili, no bean chili, beef chili, easy dinner, one pot meal, comfort food, ground beef recipe, vegetable chili