Italian chili recipe

We have a new dish at our house; we call it “Italian Chili.” It’s a little bit Pasta e Fagioli, a little spaghetti sauce, and a little bit chili, edited and added together. It’s easy, it’s tasty, and it fits our version of healthy, too!

If you are counting carbs or you aren’t a bean or grain eater, this recipe has no beans and is grain-free. It doesn’t have dairy in it either, but it tastes great with shredded Parmesan or mozzarella cheese on top… I really like Parmesan cheese on top…

Italian Chili


  • 2 pounds ground beef (grass-fed is best)
  • 1 yellow or white onion, diced
  • 2-3 cloves garlic, diced
  • 2-3 carrots, shredded or finely diced
  • 1/2 or 1 stalk celery, thinly sliced
  • 2-3 tsp Italian seasoning
  • 1/4-1/2 pepper (to taste)
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 2 1/2 cups beef broth
  • 1/2 cup water
  • Oil or other fat for sauteing
  • Optional – Parmesan cheese for topping

Italian Chili cooking


  • In a hot pot with oil or fat, cook onions and garlic until onions begin to become translucent
  • Add ground beef and brown, drain the excess fat
  • Add and combine carrots, celery, seasoning, diced tomatoes, and tomato paste
  • Add broth and water and bring to a boil
  • Turn heat down and simmer for 10-20 minutes
  • Serve with Parmesan or mozzarella cheese and enjoy!

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