Canning Chili Without Beans Food

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.

TEXAS NO BEANS CHILI

Steps:

• Heat oil in a Dutch oven set over medium-high heat.
• Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
• Once browned, stir in the onions, bell pepper, and garlic.
• Continue to cook for 4 minutes, or until veggies are softened.
• Stir in chili powder, cumin, dried oregano, and paprika.
• Add tomato paste; stir to combine and cook for 3 minutes.
• Stir in the tomatoes.
• Stir in the broth, scraping up any browned bits from the bottom of the pot.
• Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.
• Remove from heat.
• Remove bay leaf and taste for salt and pepper; adjust accordingly.
• Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.
• Serve.

EASY NO-BEAN CHILI

Steps:

• Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.

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.

CHILI SANS BEANS

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
• Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.