Shelley’s No Onion Chili: A Flavorful Chili Without Onions
Cook Time: 3 hours
Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 6-8 servings (adjust as needed)
Difficulty: Easy
Recipe Category: Comfort Food, Chili, Gluten-Free Option
Description
Shelley’s No Onion Chili is a rich and savory dish crafted specifically for those who avoid onions due to allergies, offering a satisfying and delicious chili experience without the strong flavor of onions. This chili has become a family favorite, loved by kids for its mild spiciness, and perfect for a cozy evening meal. It is customizable, so feel free to tweak the recipe with additional chili peppers or onions to meet your tastes if needed. This hearty chili is also a great option for meal prep or feeding a crowd, with a long simmer time that helps develop deep, robust flavors.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 1 1/2 lbs | Lean ground beef or your choice of ground meat |
| Garlic clove | 1 clove | Minced or finely chopped |
| Worcestershire sauce | 1/4 cup | Adds depth to the flavor |
| Celery | 1 stalk | Chopped |
| Mushrooms | 2 cups | Sliced (use any variety you prefer) |
| Bay leaf | 1 leaf | Optional, adds aromatic flavor |
| Tomato sauce | 1 can (15 oz) | Helps create the base of the chili sauce |
| Diced tomatoes | 1 can (15 oz) | Use crushed or diced |
| Chili beans | 2 cans (15 oz each) | Drain and rinse for a cleaner taste |
| Cumin | 1 tsp | Adds a warm, earthy flavor |
| Water | 1 1/2 cups | Adjust as needed to control consistency |
| Chili powder | 2 tbsp | Adds heat and flavor |
| Flour | 1 tbsp | Used to thicken the chili |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 378.2 kcal |
| Fat Content | 13.7 g |
| Saturated Fat Content | 5.2 g |
| Cholesterol Content | 57.8 mg |
| Sodium Content | 497.3 mg |
| Carbohydrate Content | 37.2 g |
| Fiber Content | 7.2 g |
| Sugar Content | 3.4 g |
| Protein Content | 27.4 g |
Instructions
Step 1: Brown the Ground Beef
Start by browning the ground beef in a large skillet over medium heat. Stir occasionally, breaking up the beef with a wooden spoon to ensure it cooks evenly. Add the Worcestershire sauce, minced garlic, sliced mushrooms, and chopped celery. Continue to sauté until the mushrooms soften and the celery becomes tender, about 5 minutes. The beef should be fully cooked, with a rich, savory aroma from the combination of Worcestershire sauce and garlic.
Step 2: Prepare the Base
While the beef is browning, begin prepping the rest of the chili ingredients. In a 5-quart stockpot, combine the diced tomatoes, tomato sauce, chili beans, and water. Stir in the cumin and chili powder for an added depth of flavor. These spices give the chili its signature warmth without making it overly spicy. If you prefer a milder chili, feel free to adjust the amount of chili powder to your taste.
Step 3: Drain and Combine the Beef Mixture
Once the beef and vegetables are browned, drain off any excess fat from the meat mixture. Add the browned beef mixture to the prepared stockpot with the tomatoes and beans. Stir everything together thoroughly to ensure the flavors are well distributed.
Step 4: Add Additional Water
Check the consistency of the chili mixture. The liquid should rise about 1 inch above the ingredients. If needed, add additional water to achieve the desired level of liquid. This will also help ensure the chili is hearty without being too thick or too watery.
Step 5: Bring to a Boil
Set the pot over medium-high heat and bring the chili to a boil. Once boiling, reduce the heat to low, and allow the chili to simmer gently. Let it cook for 3 to 4 hours, stirring occasionally, until the flavors meld together and the liquid has reduced to create a thick, flavorful chili.
Step 6: Thicken the Chili
About 15 minutes before serving, thicken the chili by making a flour-water paste. In a small bowl, combine 1 tablespoon of flour with a small amount of water (about 1/4 cup) to create a smooth paste. Gradually stir this mixture into the simmering chili, ensuring there are no lumps. The flour helps the chili achieve a thicker, heartier texture.
Step 7: Final Simmer
Return the chili to a boil for a minute to activate the flour, then turn the heat down to low again. Let the chili simmer for another 3-5 minutes to allow the flavors to integrate fully. At this point, you can adjust the seasoning if needed—add more chili powder, salt, or pepper to suit your tastes.
Step 8: Serve and Garnish
Once the chili has thickened and is ready to serve, ladle it into bowls. For a fun and delicious twist, I like to add a handful of corn chips to the bottom of the bowl before adding the chili. This gives it a crunchy texture and extra flavor. Top each bowl with your favorite garnishes, such as shredded cheese, a dollop of sour cream, and sliced black olives for an added richness.
Tips for Customizing
- For added heat: If you like your chili spicier, feel free to add diced jalapeños, chili flakes, or hot sauce when adding the spices.
- Add extra vegetables: You can enhance the flavor by adding more vegetables like bell peppers, zucchini, or carrots to the chili. Just chop them finely and sauté them with the mushrooms and celery.
- Make it vegetarian: To make this chili vegetarian, you can substitute the ground beef with a plant-based ground meat alternative or increase the amount of beans and vegetables.
- Topping variations: Instead of cheese, sour cream, and olives, try toppings like avocado slices, chopped green onions, or a sprinkle of cilantro for a fresh, herbaceous finish.
This Shelley’s No Onion Chili is not only allergy-friendly, but it’s also full of comforting flavors that everyone in the family can enjoy. Whether you serve it on a chilly evening or bring it to a family gathering, this chili will warm hearts and fill bellies.
