Chili With Beans No Tomatoes Recipes

NO BEANS, NO TOMATOES, NO FOOLIN' CHILI

Steps:

• In a big skillet, heat 2 tablespoons oil over medium-high heat.
• Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
• Transfer to a 4 quart slow cooker.
• Add the remaining oil to the skillet; lower heat to medium.
• Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
• Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
• Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
• Pour the vegetable mixture into the slow cooker.
• Cover and cook on LOW for 6-7 hours or until meat is tender.
• Skim fat from the surface of the chili.
• Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

NO BEANS ABOUT IT - CHILI

Steps:

• Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
• Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

NO BEANS, NO TOMATO CHILI

Steps:

• In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it). Crumble the meat up as you add it to the water. There should not be any large pieces. After 30 minutes add the remaining ingredients.
• Simmer for 2 hours, stirring occasionally.
• Serve this up with some cheese and extra onions if you want.

BEEF CHILI (NO BEANS)

Steps:

• Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
• Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
• Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

NO-BEAN CHILI

Steps:

• Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice.

NO-BEAN CHILI

Steps:

• Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
• Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.

BLACK BEAN AND TOMATO CHILI

Steps:

• Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
• Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
• Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
• In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
• Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

EASY CHILI CON CARNE (NO BEANS)

Steps:

• Brown beef in a large deep pan.
• Drain fat.
• Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
• Add the tomato sauce and the beef broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
• Add masa gradually, stirring after each addition, until chili reaches desired thickness.
• Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.