Tomato Free Chili Food

HOMEMADE VEGETARIAN CHILI

Steps:

• In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
• Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
• Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
• Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
• Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

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.

GREEN TOMATO BEEF CHILI

Steps:

• Season the steak (pretty heavily) and chop into cubes. Season ground beef also. Set aside.
• In a skillet on medium-high, throw peppers on there to heat up and roast for 10 minutes or until they have dark spots.
• In the meantime, chop up green tomatoes (about 5 large ones) and, if using ripe tomatoes, chop those up also. Once the peppers have started showing dark spots, remove from skillet and throw into food processor, along with the tomatoes and onions.You can add the paprika then to the tomato puree or wait until everything's combined.
• Add the cubed steak to the skillet and sear until it is just pink in the center.
• Throw into crockpot (or wherever you will make the chili).
• Cook seasoned ground beef.
• Add tomato/onion/pepper puree to crockpot (or pot on stove) and mix with steak.
• Finally, add the cooked ground beef.
• Once the contents are hot and have been boiling for 15 minutes, add the beans. If they are not canned, add between 1/2 and 1 cup of water to the pot. This will depend on if you want the chili to be ready quickly or if you want to let it simmer in the crockpot for a few hours. I think that the more you let it simmer, the better it tastes.