No Bean Chili 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.

NO BEAN CHILI

Steps:

• Cook the ground beef and sausage.
• Drain off fat.
• When fully cooked, transfer to crock pot.
• Stir in remaining ingredients.
• Cover and cook on low setting for 8-10hrs.
• Top with grated cheese and sour cream.

NO-BEAN CHILI

Steps:

• Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
• Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.

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.

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.

NO BEAN BEEF CHILI

Steps:

• Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
• To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
• In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.
• Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.

NO-BEANS CHILI (DIABETIC)

Steps:

• In a sprayed large skillet over medium heat, cook and stir onion until tender. Do not brown.
• Remove and set aside.
• In same skillet over medium heat, cook and stir ground beef until it browns.
• Transfer to wire mesh strainer and drain.
• Wipe skillet with paper towels to remove excess fat.
• Return meat and onion to skillet. Stir in tomatoes, taco seasoning and 1 to 2 cups of water.
• Simmer 25-30 minutes for flavors to blend.