Beanless Chili

from ButterYum

makes 6 hearty servings (or more if used as a topping for hot dogs, baked potatoes, etc)

Ingredients

• • 2 tablespoons vegetable oil

  • 2 pounds ground beef (or turkey)

  • 1 1/2 cups diced onions

  • 1 cup diced green bell pepper

  • 2 teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • 2 cups low-sodium beef or chicken stock (try my homemade)

  • 20 ounces Rotel tomatoes

  • 6 ounces tomato paste

  • 2 tablespoons dried chili powder

  • 1 tablespoon dried parsley flakes

  • 2 teaspoons granulated garlic (or garlic powder)

  • 1 1/2 teaspoons granulated onion (or onion powder)

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons ground cumin

  • Garnish: sour cream, cheddar cheese, scallions, olives, avocado, cilantro, pico de gallo…

Directions

• 1. In a 6-quart or larger dutch oven over medium-high heat, cook the onion and green bell pepper in the vegetable oil, stirring frequently, until the onions are translucent.

  2. Add the beef, salt, and pepper; continue cooking, stirring frequently, until the beef is crumbled and cooked through (no pink remains).

  3. Add all the remaining ingredients and stir well to combine; bring to a boil, then reduce to a simmer, uncovered, for 30-40 minutes, stirring occasionally.

  4. Serve with any number of toppings: sour cream, guacamole, shredded cheese, chopped scallions, black olives, fresh cilantro, pico de Gallo, etc.