Some of my fondest childhood memories are wrapped up in the aroma of my dad’s chili simmering on the stove. His secret? A surprising addition of spaghetti! While I’ve since ditched the pasta (sorry, Dad!), this recipe is my loving tribute to his classic. It’s a rich, hearty, no-bean chili that has earned his official seal of approval. I’ve perfected this recipe over the years to be incredibly simple without sacrificing an ounce of flavor. It’s the kind of soul-warming meal that’s perfect for a busy weeknight but tastes like it’s been simmering all day. And trust me, you won’t even miss the beans!
Ingredients
• 2 pounds / 907 g ground beef
• 2 tablespoons / 14 g dried minced onions
• 2 teaspoons / 6 g minced garlic
• 1 15-ounce can / 425 g tomato sauce
• 1 14-ounce can / 397 g petite diced tomatoes, undrained
• 1 cup / 240 ml water
• 2 tablespoons / 14 g chili powder
• 1 tablespoon / 7 g ground cumin
• ½ teaspoon / 3 g salt
• ½ teaspoon / 1 g ground black pepper
• Suggested Toppings
• Sour cream
• Sliced green onions or chopped white onions
• Shredded cheddar cheese
Instructions
1. In a large stockpot or Dutch oven, brown the ground beef with the dried minced onions and minced garlic over medium-high heat. Use a spoon to break up the meat as it cooks. Once browned, about 8-10 minutes, drain off any excess grease.
2. Stir in the tomato sauce, petite diced tomatoes, water, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
3. Reduce the heat to low, cover, and let it simmer for at least 25 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
4. Ladle the hot chili into bowls and garnish with your favorite toppings. Serve immediately.
Nutritional Information
• Serving: 1 cup | Calories: 285kcal | Carbohydrates: 8g | Protein: 25g | Fat: 17g | Sodium: 550mg (This is an estimate and will vary based on specific used).
Pro Tips
• for the Best Chili
• For a deeper, more developed flavor, let the chili simmer for up to an hour on low heat. Just be sure to stir it occasionally so it doesn’t stick.
• Toast the chili powder and cumin in the pot for about 30 seconds after draining the beef fat and before adding the liquids. This simple step awakens their flavor.
• Chili is a fantastic make-ahead meal! The flavors actually get better overnight. Store it in an airtight container in the fridge for up to 5 days.
• For a spicier chili, add a pinch of cayenne pepper or a finely diced jalapeño along with the garlic and onions.
FAQ
Q: Can I make this chili spicier
A: Yes, for a spicier chili, the recipe suggests adding a pinch of cayenne pepper or a finely diced jalapeño along with the garlic and onions.
Q: How can I get a deeper flavor in this chili
A: For a more developed flavor, you can let the chili simmer on low for up to an hour. Another pro tip is to toast the chili powder and cumin for about 30 seconds in the pot before adding the liquids.
Q: Is this a good recipe to make ahead of time
A: Yes, this chili is an excellent make-ahead meal. The flavors actually improve overnight. You can store it in an airtight container in the fridge for up to 5 days.
Q: What kind of meat should I use for this recipe
A: This recipe calls for 2 pounds of ground beef. It is browned with the onions and garlic, and any excess grease is drained off before adding other ingredients.
