Toris 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.

MOMEO'S BEANLESS SPICY CHILI

Steps:

• Brown ground chuck and onions in a large pan.
• In a separate pot, heat all tomato goods, garlic, andoullie, chili powder, pepper flake, black pepper, brown sugar, Worcestershire sauce, and cinnamon to a boil.
• Add cooked ground chuck and onion to pot with tomato mixture.
• Boil on low/medium until thick and some water is cooked out about 1 hour.

TORI'S BEANLESS CHILI

Steps:

• Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.
• Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.
• Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.

TORI'S BEANLESS CHILI

Steps:

• Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.
• Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.
• Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.

VEGETARIAN BEANLESS CHILI

Steps:

• Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
• Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
• If using any other veggies add them so they're also about half cooked at the same time.
• Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
• Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
• Bring to a gentle boil.
• Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
• Serve topped with sour cream, and grated cheddar, and bread or a simple salad.