- 1 tbsp olive oil
- 1 medium yellow onion (chopped)
- 6 cloves garlic (diced)
- 1 lb lean ground beef
- 2 1/2 cups beef broth
- 2 tablespoons tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 can diced tomatoes (14.5 oz)
- 1 can stewed tomatoes (14.5 oz)
- 1 cup wheat berries
1. Start warming up your pot.
2. Finely chop your yellow onion and dice your fresh garlic.
3. Add olive oil to your pot and let the oil heat up for just a bit
4. Toss in your onions and garlic. Saute for a minute or two.
6. Strain and remove any grease from the meat and leftover oil.
7. Add your beef stock and whisk in the tomato paste.
10. Add the uncooked wheat berries.
11. Bring the chili to a boil and then reduce to simmer and cook for about 45 minutes to 1 hour.
12. Check and stir every 20 minutes or so.
Depending on the wheat berries you purchased, it could take more or less time. But the key will be to test them, and if they’re still a bit chewy – cook them for longer.
13. Serve with your favorite chili toppings (sour cream, green onions, shredded cheese) and sides (homemade buns, tortilla chips).
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This is a soupy chili—however, it will thicken up when you store leftovers in the refrigerator overnight. I add more beef broth when heating up any leftovers.
For a spicier chili – add red pepper chili flakes or hot sauce.
- Category: Soup, Dinner, Main Dish
- Method: Simmer
- Cuisine: American
Keywords: chili, soup, wheat berries, ground beef, no bean chili, best chili