Shelley’s No Onion Chili: A Flavorful Comfort Food Classic

Chili, for me, is more than just a meal; it’s a time capsule. I remember being a kid, the scent of simmering spices filling our kitchen on chilly autumn afternoons. My mom would always make a huge pot, enough to feed our family and have leftovers for days. While her recipe was a closely guarded secret (and, alas, contained onions which I have since developed an allergy to!), Shelley’s No Onion Chili brings back all those heartwarming memories of family, comfort, and the simple joy of a satisfying bowl. It’s a dish that proves you don’t need every traditional ingredient to create a flavor explosion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 8-10
• Yield: Large pot of chili
• Dietary Type: Potentially Gluten-Free (check labels), Dairy-Free (if served without dairy toppings)

Ingredients

• 1 1/2 lbs ground beef
• 1/4 teaspoon McCormick Broiled Steak Seasoning (find in your grocer’s spice aisle)
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce (check label for gluten)
• 2 celery stalks, diced
• 6 ounces mushrooms, cleaned and sliced
• 2 teaspoons beef base, to taste
• 1 bay leaf
• 1 (8 ounce) jar tomato sauce
• 1 (15 ounce) can peeled tomatoes, chopped, use liquid too
• 2 (15 ounce) cans chili beans, with liquid
• 1 tablespoon cumin
• 3 cups water, adjust as needed (see below)
• Chili powder, to taste
• Salt, to taste
• Pepper, to taste
• 2 tablespoons flour
• Water, to make a smooth paste

Equipment Needed

• Large skillet or Dutch oven
• 5-quart stock pot
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. In a large skillet or Dutch oven, brown the ground beef over medium-high heat.
2. Sprinkle the ground beef with McCormick Broiled Steak Seasoning and stir in the Worcestershire sauce, minced garlic, diced celery, and sliced mushrooms.
3. Sauté the meat and vegetables until the beef is browned and the vegetables are softened, approximately 8-10 minutes. Make sure to break up the ground beef into smaller crumbles as it cooks.
4. While the meat and vegetables are browning, prepare the base of the chili. In a 5-quart stock pot, combine the chopped peeled tomatoes (including the liquid from the can), tomato sauce, chili beans (including the liquid from the cans), water, cumin, and beef base. Add the bay leaf.
5. Once the meat mixture is browned and the vegetables are sautéed, drain any excess grease from the hamburger mixture thoroughly. This will prevent the chili from becoming too greasy.
6. Add the drained hamburger mixture to the stock pot with the tomatoes, beans, and spices.
7. Stir well to ensure all ingredients are evenly distributed.
8. Check the liquid level in the pot. The liquid should be approximately 1 inch above the solid ingredients. Add more water if necessary to achieve this consistency. This is crucial for a properly textured chili.
9. Bring the chili to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 3-4 hours. The long simmering time allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
10. Approximately 15 minutes before serving, thicken the chili with a flour and water paste. In a small bowl, whisk together the flour and a small amount of cold water until you have a smooth paste, free of any lumps.
11. To temper the flour paste and prevent clumping in the chili, add several hot tablespoons of the simmering chili liquid to the flour mixture, stirring constantly until it is smooth and the same temperature as the chili.
12. Pour the tempered flour mixture into the hot chili, stirring constantly to incorporate it evenly.
13. Bring the chili back to a boil, allowing it to thicken. Simmer for an additional 3-5 minutes, stirring occasionally, until the chili reaches your desired consistency.
14. Before serving, remove the bay leaf.
15. Taste and adjust the seasoning as needed. Add more chili powder for a spicier chili, or salt and pepper to taste.

Expert Tips & Tricks

• For an even richer flavor, brown the ground beef in a Dutch oven instead of a skillet. The Dutch oven’s heavy bottom will help to distribute heat evenly and prevent scorching.
• If you want to add a smoky flavor to your chili, add a teaspoon of smoked paprika along with the other spices.
• To save time, you can use canned diced tomatoes instead of chopping fresh tomatoes.
• If you accidentally add too much water, continue to simmer the chili uncovered to allow the excess liquid to evaporate.
• Don’t be afraid to experiment with different types of beans. Kidney beans, pinto beans, or black beans would all be delicious additions to this chili.
• If you prefer a smoother chili, you can use an immersion blender to partially blend the chili after it has simmered for a few hours. Be careful not to over-blend, as you still want some texture.

Serving & Storage Suggestions

Serve Shelley’s No Onion Chili hot, straight from the pot. It’s delicious on its own, or served with a variety of toppings, such as:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Diced avocado
• Corn chips or tortilla chips
• Hot sauce

For an extra touch, I like to put a handful of corn chips in the bottom of the bowl before adding the chili. The crunchy chips provide a delightful contrast to the soft, savory chili.

Storage:

• Room Temperature: Do not leave chili at room temperature for more than 2 hours.
• Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Reheating:

Reheat leftover chili on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water or broth if the chili has thickened too much. You can also reheat chili in the microwave in a microwave-safe bowl, stirring occasionally, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378 kcal	N/A
Calories from Fat	123g	33%
Total Fat	13.7g	21%
Saturated Fat	5.2g	25%
Cholesterol	57.8mg	19%
Sodium	497.3mg	20%
Total Carbohydrate	37.2g	12%
Dietary Fiber	7.2g	28%
Sugars	3.4g	13%
Protein	27.4g	54%

Variations & Substitutions

• Vegetarian/Vegan Chili: Substitute the ground beef with plant-based ground meat alternatives or add extra beans and vegetables like diced bell peppers, corn, or zucchini. Use vegetable broth instead of water and omit the beef base.
• Spicier Chili: Add diced jalapeños, serrano peppers, or a dash of cayenne pepper for extra heat. You can also use a spicier chili powder blend.
• Sweeter Chili: Add a tablespoon of brown sugar or molasses to balance the flavors.
• Smoked Chili: Use smoked paprika and a touch of liquid smoke for a smoky flavor profile.
• Gluten-Free Chili: Ensure all ingredients, including the Worcestershire sauce and beef base, are gluten-free. Thicken the chili with a cornstarch slurry instead of flour.
• Slow Cooker Chili: Brown the ground beef and vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

FAQs (Frequently Asked Questions)

Q: Can I make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day after the flavors have had a chance to meld together. Simply store it in the refrigerator and reheat before serving.

Q: Can I use different types of beans?
A: Yes, you can substitute any type of chili beans you prefer. Kidney beans, pinto beans, or black beans would all work well in this recipe.

Q: How do I adjust the spice level of this chili?
A: To make the chili spicier, add more chili powder, diced jalapeños, or a dash of cayenne pepper. To make it milder, reduce the amount of chili powder.

Q: Can I freeze this chili?
A: Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.

Q: What if I don’t have beef base?
A: If you don’t have beef base, you can substitute it with beef broth or bouillon cubes. Alternatively, you can simply omit it, but the flavor will be slightly less intense.

Final Thoughts

Shelley’s No Onion Chili is a testament to the fact that delicious comfort food doesn’t have to be complicated. It’s a versatile and satisfying dish that is perfect for a cozy night in, a casual gathering with friends, or a quick and easy weeknight meal. Don’t hesitate to experiment with different variations and toppings to create your own signature chili. I encourage you to give this recipe a try and share your feedback – and any delicious twists you discover – with fellow chili lovers!