It’s absolutely freezing in New York and I can think of one really good way I want to warm up…eat CHILI! This isn’t your average “throw everything in a pot  and walk away” chili (nothing wrong with that kind of chili but I wanted something more). This chili has depth! Layer and layers of flavor cooked to spicy perfection. Ground beef, lamb ribs and onions are cooked together with a handful of spices you probably already have in your pantry, simmered for one hour with tomatoes and beef stock to deepen the flavor then cooked for two hours in the oven to thicken even further. When that chili comes out of the oven, you know you’re about to have a hearty meal! And who needs the beans, right?!? I’ve made chili’s with black beans, white beans, corn kernels, green peppers, ghost chili’s and practically anything I can find in my house, but once in a while, a classic chili cooked with the right attention to detail can make all the difference. If you don’t like spicy chili, just add less of the chili powder and cayenne pepper. This chili’s got kick!

No-Bean Chili
serves 6-8 

2 Tbsp olive oil
1 lb. ground beef
1 lb. boneless lamb ribs (or steak), cubed
1 large onion, chopped
4 Tbsp cumin
2 Tbsp paprika
1 Tbsp smoked paprika
1 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp cayenne pepper
1/2 Tbsp crushed red peppers
1/4 tsp ground cloves
2 Tbsp tomato paste
2 cups beef broth
16 oz. can diced tomatoes
salt and pepper, to taste
1/4 cup dark chocolate chips, optional
1 tsp espresso powder, optional

Toppings

roasted butternut squash (recipe below)
2-3 ripe avocados

Roasted Butternut Squash

1 butternut squash, peeled and cubed
2 Tbsp olive oil
salt and pepper, to taste

I preheated the oven to 350 degrees F. I drizzled the peeled and cubed butternut squash with olive oil on a parchment lined baking sheet and sprinkled it with salt and pepper. I roasted the squash for 45 minutes, until browning around the edges and cooked though.

While the squash was cooking, I worked on the chili. I heated the olive oil in a large pot over medium-high heat then added the onions, ground beef and lamb pieces and browned the meat for 2-3 minutes.

While the meat was still raw, I added all of the spices and the tomato paste and stirred to combine.

At this point, the meat should have an almost paste-like texture to it. The more spices you add, the better! You are going to flavor the entire chili with these spices.

I sautéed the mixture until the meat was fully cooked, around 5 minutes, stirring occasionally. I added the broth and diced tomatoes (my tomatoes had some chopped bell peppers in them) and stirred to combine. I tasted the chili and added salt and pepper to taste. I brought the mixture to a boil then lowered the heat to medium-low and simmered the chili for 1 hour uncovered. After 1 hour, if you are adding the chocolate chips and espresso powder, now’s the time to stir it in.

I transferred the chili to a large casserole dish, covered it with foil and cooked it in the oven for 2 hours. This step is important to thicken up the chili even further. Check out the before and after!

I served the chili topped with the roasted butternut squash and some creamy ripe avocado.

Spicy, creamy and rich! Who needs beans?

No-Bean Chili with Roasted Butternut Squash
 
Author:

Ingredients
No-Bean Chili
  • 2 Tbsp olive oil
  • 1 lb. ground beef
  • 1 lb. boneless lamb ribs (or steak), cubed
  • 1 large onion, chopped
  • 4 Tbsp cumin
  • 2 Tbsp paprika
  • 1 Tbsp smoked paprika
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • ½ Tbsp cayenne pepper
  • ½ Tbsp crushed red peppers
  • ¼ tsp ground cloves
  • 2 Tbsp tomato paste
  • 2 cups beef broth
  • 16 oz. can diced tomatoes
  • salt and pepper, to taste
  • ¼ cup dark chocolate chips, optional
  • 1 tsp espresso powder, optional
Toppings
  • roasted butternut squash (recipe below)
  • 2-3 ripe avocados
Roasted Butternut Squash
  • 1 butternut squash, peeled and cubed
  • 2 Tbsp olive oil
  • salt and pepper, to taste

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Drizzle the peeled and cubed butternut squash with olive oil on a parchment lined baking sheet and sprinkle it with salt and pepper. Roast the squash for 45 minutes, until browning around the edges and cooked though.
  3. While the squash is cooking, cook the chili: heat the olive oil in a large pot over medium-high heat then add the onions, ground beef and lamb pieces and brown the meat for 2-3 minutes.
  4. While the meat is still uncooked, add all of the spices and the tomato paste and stirred to combine.
  5. Sauté the mixture until the meat is fully cooked, around 5 minutes, stirring occasionally. Add the broth and diced tomatoes and stir to combine. Add salt and pepper to taste.
  6. Bring the mixture to a boil then lower the heat to medium-low and simmer the chili for 1 hour uncovered.
  7. After 1 hour, if you are adding the chocolate chips and espresso powder, now’s the time to stir it in.
  8. Transfer the chili to a large casserole dish, cover it with foil and cook it in the oven for 2 hours.
  9. Serve the chili topped with the roasted butternut squash and some creamy ripe avocado.