No Tomato Sauce Chili Food

MIKA'S NO TOMATO CHILI

Steps:

• In a large dutch oven combine first 3 ingredients and cook over medium heat until meat looks done.
• Add the rest of the ingredients and cook over low heat covered for an hour.
• Serve over white rice.
• Optional toppings -- shredded cheese, sour cream, green onions.

CHILI TOMATO SAUCE

Steps:

• Saute chopped onion and garlic in oil till translucent.
• Add remaining ingredients; cover and simmer for about 20 minutes, till thickened, stirring frequently.
• Put through a strainer, if you like (I never do).

NO BEANS, NO TOMATO CHILI

Steps:

• In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it). Crumble the meat up as you add it to the water. There should not be any large pieces. After 30 minutes add the remaining ingredients.
• Simmer for 2 hours, stirring occasionally.
• Serve this up with some cheese and extra onions if you want.

NO TOMATO TOMATO SAUCE

Steps:

• Steam carrots and beets until tender.
• Brown onion & garlic together.
• Measure all ingredients into a blender and blend until smooth. Check for salt. Use however you'd like - Enjoy!
• Omit basil for chili and use as you would normally.
• It freezes nicely in a canning jar. Remember to allow about an inch at the top and tighten jar lid after sauce freezes.

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.