Tomato Free Chili Recipes

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NO TOMATO CHILI



No Tomato Chili image

This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)

Provided by GOZMURPH

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

2 ½ pounds lean ground beef
salt to taste
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, pressed
¼ cup Worcestershire sauce
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 (12 ounce) bottles chile sauce
1 (14 ounce) can beef broth
2 cups shredded Cheddar cheese
¼ cup chopped jalapeno pepper

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.

Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g

NO BEANS, NO TOMATOES, NO FOOLIN' CHILI



No Beans, No Tomatoes, No Foolin' Chili image

I am one who wouldn't know what to do if my chili didn't have beans in it. Keeping an open mind, I tried this and thought it was excellent. Sometimes, you can teach an old dog a few new tricks.

Provided by ratherbeswimmin

Categories     Meat

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup olive oil, divided
3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
2 large onions, chopped
2 medium green peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and minced
2 -3 garlic cloves, minced
1/3 cup chili powder
1 tablespoon oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer
3 tablespoons yellow cornmeal (preferable stone ground)

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.

TOMATO CHILI



Tomato Chili image

This is a great recipe for using all the extra tomatoes from the garden along with any other vegetables on hand. Ground chicken, pork or sausage can be added to make the meal a little more substantial.

Provided by kwilson.epicure

Categories     White Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

10 -12 fresh tomatoes, peeled & blended
olive oil
5 -6 garlic cloves
1 -2 lb pork (optional) or 1 -2 lb sausage (optional)
1 cup red onion, diced
2 -3 cups green peppers, diced
1 -2 jalapeno, diced
1 (14 ounce) can black beans, drained and rinsed
1 cup corn
2 cups chicken stock
1 cup white rice, cooked
1/2 bunch cilantro, roughly cut, some reserved for topping
2 green onions, diced
fat free sour cream

Steps:

  • Heat oil with garlic over med-hi heat.
  • (if using meat, add meat and brown. Drain excess grease).
  • Add onions and cook 5 min.
  • Add peppers and cook until soft.
  • Add beans and corn and cook 1 min, just to warm.
  • Add blended tomatoes, chicken stock, cilantro, and cooked rice.
  • Season to taste with salt and pepper.
  • Simmer 15-20 minutes, or until desired thickness is achieved.
  • Serve topped with green onions, chopped cilantro and a dab of (fat free) sour cream.

Nutrition Facts : Calories 225.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 1.8, Sodium 102.5, Carbohydrate 45.5, Fiber 7.3, Sugar 7.6, Protein 9.1

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