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Skillet filled with Cincinnati Chili and a wooden spoon with a linen napkin in the background.

Cincinnati Chili {Paleo, Whole30, Keto}

Katie AdamsKatie Adams
This thick and hearty, beanless chili is simmered in a rich, earthy, sweet-heat sauce.
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Cook Time 25 minutes
Simmer Time 30 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 5
Calories 331 kcal

Equipment

  • 1 large deep skillet or 3.8 quart braiser
  • 1 large wooden spoon or silicone spatula

Ingredients
  

  • 1½ tablespoon neutral oil
  • 1 lb ground beef 85/15 or 80/20
  • 2 pinches salt
  • 3 dashes black pepper
  • 1 medium onion small diced
  • 1 medium green bell pepper small diced
  • 3 stalks celery small diced
  • 3 pinches salt
  • 1 tablespoon chili powder
  • 1½ teaspoon salt
  • 1½ teaspoon cumin
  • 1 teaspoon oregano crushed between fingers to release the oils
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon cinnamon
  • scant ⅛ tsp cayenne
  • 1 medium bay leaf
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 15oz can crushed tomatoes
  • ¾ cup vegetable broth

Instructions
 

  • In a large deep skillet or 3.8 quart braiser heat oil over MEDIUM heat until skillet is very warm.
  • Add ground beef to skillet, breaking up with wooden spoon. Sprinkle with 2 pinches of salt and a couple dashes of black pepper. Cook stirring occasionally to break up the meat until meat is mostly browned. About 5-7 minutes. Some remaining pink is ok as meat will continue to cook. Use a slotted spoon to remove meat to a bowl. Leave meat drippings in skillet.
    Browning ground beef in a braiser.
  • In the same skillet with meat drippings add diced onion, celery, and green bell peppers. Add 3 big pinches of salt to help soften the vegetables. Sauté stirring occasionally until very tender and onions are starting to become transluscent. About 5-7 minutes.
    Cooking diced onions and bell peppers in a braiser.
  • Add chili powder, salt, cumin, oregano, paprika, garlic powder, crushed red pepper flakes, cinnamon, cayenne, bay leaf, and minced garlic. Sauté stirring frequently until spices and garlic are fragrant about 30 seconds.
  • Add tomato paste, stir to combine. Cook stirring frequently to toast the tomato paste about 1-2 minutes.
  • Return ground beef and accumulated juices to the pan. Stir to combine. Add crushed tomatoes and vegetable broth. Stir to combine. Bring to a boil. Cover with lid and reduce heat to LOW. Simmer 30 minutes- 1½ hours. Serve warm.
    Finished Cincinnati Chili in a braiser pan.

Nutrition

Calories: 331kcalCarbohydrates: 14gProtein: 19gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 64mgSodium: 1334mgPotassium: 740mgFiber: 4gSugar: 6gVitamin A: 1148IUVitamin C: 31mgCalcium: 90mgIron: 4mg
Keyword chili without beans, fall recipes, football recipes, ground beef recipes, hotdog chili, winter recipes
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