Nothing pairs better with a cozy fall night than a warm pot of chili simmering on the stove. We’ve been embracing this season full of new beginnings by putting aside time in our day to make meals together at home. This is a great way for us to catch up. We’ve had some great chats while chopping up veggies. It is so nice to curl up on the couch after a busy day with a bowl of homemade chili.
We’ve been really loving this simple no bean chili! It is a great meal for beginner chefs and people who want an easy one-pot meal. The best part of this recipe is the spice level is up to you! When making it for the whole family we do a more mild take on it by using 1/2 a teaspoon of red pepper flakes. When we make it just for ourselves we crank up the heat by using 1 1/2 teaspoons of red pepper flakes.
- Fresh cilantro- to garnish
- Sour cream- to garnish
- Cheddar cheese- shredded to garnish
- 1 full bell pepper- chopped
- 1 cup of celery- chopped
- 1/2 of a red onion- chopped
- 3 cups of butternut squash- chopped
- 2 cloves of garlic- minced
- 1 lb of grass-fed ground beef
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons of ground cumin
- 2 teaspoons of paprika
- 1/2 teaspoon ground coriander
- 3 teaspoons of salt
- 2 tablespoons of extra virgin olive oil
- 3 cups of diced tomatoes with juice
- 1 cup chicken broth
- 1 cup of tomato sauce
- Heat olive oil in a large pot on medium to high heat.
- Add the celery and redone to the pot and saute them for 2-3 minutes.
- Add the minced garlic and sauce for about 30 seconds longer.
- Add in the ground beef making sure to break it up in the pot as it cooks for 5 minutes, or until it is cooked through.
- Add in the rest of your spices! Cumin, onion powder, garlic powder, red pepper flakes, paprika, coriander, and salt. Pepper to taste.
- Mix well.
- Add in the red bell pepper, diced tomatoes, butternut squash, chicken broth, and tomato sauce.
- Stir it all up and bring it to a boil. Once it is boiling, cover with a lid and bring it down to a simmer.
- Allow it to cook for about 35 mins, or until done.
Serve in a bowl and garnish with the topping of your choice! We like to set up a little topping bar with fresh chopped cilantro, sour cream, and shredded cheddar cheese.
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Please post the original recipe. I loved that one and used it often! It was a gem!
I’ve been a fan / follower for a while, and love the attention you bring the Armenian community !
I’ve also been making your famous chili for years, and never thought to write it down, as I thought it would always be readily available for me :( Only to discover today the ORIGINAL is G O N E ! I know im being dramatic here, but that was a staple in our home, and im really hoping you’ll put it back on the site please ! I’ve tried to just make it from memory, but I’m pretty sure I’ve missed something. it just tastes like its missing idkkk !
anywho! thanks for the years of that delicious recipe, I hope I’ll be able to share it with friends and family again soon !
xx – Jacqueline
Literally the best fall chili I’ve ever made and I’m still making it and it’s April!! Lol
Literally have made this 10 times since you posted! It’s unreal!!
I am in love! Thank you for the recipie!
Hi Sazan! Excited to try this recipe it sounds delicious. Can you make it in a crockpot?