Enjoy this delicious, simple No Bean Chili on the chilly lion days of March while daydreaming about the lamb days of spring ahead.

Makes 8 servings.

Prep Time:  That all depends on how fast you chop and how many times your kids interrupt you.

Cook Time:  30 minutes.

Ingredients – 

2 Tbsp Extra Virgin Olive Oil

1 medium onion, quartered and thinly sliced

4 tsp kosher salt, divided

2 cloves of garlic, minced

2 lbs ground beef

4 carrots, pealed and sliced

4 celery stalks, sliced

2 – 24 oz boxes chopped tomatoes (such as Pomi)

freshly ground black pepper

Your favorite pasta cooked according to the package instructions (I used Red Rice Pasta)

Step 1:  In a large stockpot, heat the extra virgin olive oil over medium heat.  Add onion and 1/2 tsp kosher salt.  Cook, stirring occasionally, until translucent (about 5 minutes).

Step 2:  Add the garlic to the onions.  Cook about 1 minute or until fragrant.

Step 3:  Add ground beef to the onion mixture.  Sprinkle with 2 tsp kosher salt and a few cranks of freshly ground pepper.  Cook, stirring occasionally, until meat is browned.

Step 4:  Add Carrots, Celery and 1/2 tsp Kosher Salt to the pot.  Cook about 5 minutes.

Step 5:  Turn off heat.  Drain the fat from the pot.

Step 6:  Return the beef mixture to the pan.  Over Medium-high heat, add tomatoes and 1 tsp  kosher salt to the beef mixture.  Bring to a boil, lower heat and simmer for 10 minutes.

(NOTE – If you use canned tomatoes with sodium, you will probably need less salt.  Adjust salt accordingly.)

Step 7:  Serve Chili over your favorite pasta (gluten free pasta works well!). 

Step 8:  Enjoy for dinner with your family or portion it out for lunches all week!

Did you try this recipe?  What do you think of it?