Squirrels Beanless Chili Recipes

BEANLESS BEEF CHILI

Steps:

• Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
• Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
• Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

SLOW-COOKER BEANLESS CHILI

Steps:

• Heat 10-inch skillet over medium-high heat until hot. Add beef; cook until brown, stirring and breaking apart as needed. Drain; add beef to 4-quart or larger slow cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 7 to 8 hours.

BEST NO-BEAN CHILI

Steps:

• Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
• Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
• Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
• Reduce heat to Low and cook for 2 hours.

SQUIRREL'S BEANLESS CHILI

Steps:

• Brown meat in olive oil or butter in a large pot.
• Add onion, bellpepper, and garlic to pan and cook until vegetables are soft.
• Add the rest of the ingredients and simmer uncovered for two hours, stirring occasionally.

BEANLESS CHILI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash halves on a baking sheet. Coat the flesh with 1 1/2 tablespoons olive oil.
• Bake in the preheated oven until tender, 25 to 30 minutes. Allow to cool until safe to handle. Scrape flesh into a bowl and mash.
• Remove broccoli florets from stems. Grind florets in a food processor.
• Heat the remaining olive oil in a skillet over medium heat. Add ground beef, onion, garlic, chili powder, cumin, cayenne pepper, and chipotle pepper. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer the beef to a stock pot over medium heat. Add the mashed squash, ground broccoli, water, tomatoes, red bell pepper, yellow bell pepper, and jalapeno pepper. Bring to a boil. Lower heat; simmer until flavors meld and vegetables are tender, at least 30 minutes.

BEANLESS CHILI

Steps:

• saute beef and chicken in the oil until brown adding onoins, celery, and garlic halfway through (after about 3 min.) add in the remaining ingredients.
• let simmer for one hour.