Chili Without Tomato Base Food

TOMATO CHILI

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.

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.