Beanless chili recipe

5 from 1 vote

A very thick Paleo meat sauce that really can be enjoyed on its own and becomes a delicious beanless chili.

Course Main Course

Cuisine American

Keyword beanless, chili

Prep Time 15

Cook Time 4

Total Time 4 15

Servings people

Calories 822kcal

Cost 20

In a large skillet over medium heat, cook the ground beef with some cooking fat if needed.
In a very large saucepan over medium heat, saute the garlic in olive oil. Cook for about 2 minutes or until the garlic is fragrant.
1 tablespoon extra-virgin olive oil, 6 cloves garlic
Add the onion, celery, carrots, and mushrooms to the saucepan. Stir well and cook for another 5 to 10 minutes, until the vegetables are soft.
1 onion, 5 celery stalks, 5 carrots, 4 cups button mushrooms
Add the canned tomatoes, followed by the cooked ground beef. Stir well.
3 quarts 2.8 liters good quality canned tomatoes, 5 lbs ground beef
Drop in the bay leaves, thyme, and parsley.
3 thyme sprigs, 2 tablespoon fresh parsley, 3 bay leaves
Season to taste with salt and pepper, reduce the heat to low, and simmer, uncovered, for about 4 hours or until thick, stirring occasionally.
Sea salt and freshly ground black pepper to taste
Adjust the seasoning by adding salt or pepper, if needed, and remove the bay leaves and thyme sprigs.