Easy Weeknight Italian Chili

Name: Easy Weeknight Italian Chili
Yield: 6
Ingredients: 2 Tablespoons extra virgin olive oil; 2 1/2 pounds ground beef sirloin; 2 ribs celery; 2 medium carrots; 1/2 medium onion; 4 cloves garlic; 2 Tablespoons rosemary; 2 Tablespoons chili powder; 1 teaspoon salt; 3/4 teaspoon ground black pepper; 1/8 teaspoon ground cloves; 1 bay leaf; 2 Tablespoons tomato paste; 2 cups beef stock; 1 can diced tomatoes; 1 can tomato sauce

Andrea December 18, 2025

Servings: 6

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This Italian chili is a delicious twist on a classic comfort food. Hearty and full of protein, this meal will keep you satisfied and appeal to even the pickiest of eaters.

Unlike a typical American chili, this chili does include beans but is packed full of ground sirloin. Carrots, celery, onion, and diced tomato make this a hearty dish while rosemary and cloves give this dish a unique flavor. Serve with your favorite biscuits, bread, or dinner rolls to enjoy the ultimate comfort meal.

What kind of beef is best?

Ground sirloin-I like to use a 85/15 or 90/10 ratio. If using 80/20, there will be excess fat that you will want to spoon out after browning the meat.

How to Make Italian Chili

Step 1: In a large stockpot over medium-high heat, cook the carrot, celery and onion for 10 minutes.

Step 2: Add the ground sirloin and cook until browned.

Step 3: Add the garlic, rosemary, chili powder, salt and pepper and cook an additional 1 minute.

Step 4: Add the remaining ingredients, stir well to combine. Simmer over low heat for 20-25 minutes.

Step 5: Serve by itself or over polenta.

Storage

Store Italian chili in the refrigerator for 3-4 days. This can also be frozen for up to 6 months and makes a great freezer meal for postpartum periods or busy weeknights.

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Comfort

Easy Weeknight Italian Chili

Author: Andrea Cooking Method: Simmering Cuisine: American, Italian Courses: Dinner, Lunch Recipe Keys: E Easy High Protein

Servings: 6 Calories: 430

Best Season: Suitable throughout the year

Instructions

In a large stockpot over medium-high heat, cook the carrot, celery and onion for 10 minutes.
Add the ground sirloin and cook until browned.
Add the garlic, rosemary, chili powder, salt and pepper and cook an additional 1 minute.
Add the remaining ingredients, stir well to combine. Simmer over low heat for 20-25 minutes.
Serve by itself or over polenta.