EASY NO-BEAN CHILI
Chili, without the beans-just beef, tomatoes, onions, and lots of great spices. Make it ahead, freeze the leftovers, and eat it for days.
Provided by Nick Evans
Categories Dinner Freezer-friendly Make-ahead
Time 50m
Yield 6
Number Of Ingredients 23
Steps:
- Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.
Nutrition Facts : Calories 491 kcal, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 6 g, Protein 49 g, SaturatedFat 8 g, Sodium 777 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
NO BEANS, NO TOMATOES, NO FOOLIN' CHILI
I am one who wouldn't know what to do if my chili didn't have beans in it. Keeping an open mind, I tried this and thought it was excellent. Sometimes, you can teach an old dog a few new tricks.
Provided by ratherbeswimmin
Categories Meat
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
VEGETARIAN BEANLESS CHILI
like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom
Provided by spiritussancto
Categories One Dish Meal
Time 1h10m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
- Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
- If using any other veggies add them so they're also about half cooked at the same time.
- Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
- Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
- Bring to a gentle boil.
- Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
- Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
Nutrition Facts : Calories 373.4, Fat 8.8, SaturatedFat 1.1, Sodium 977.7, Carbohydrate 49.3, Fiber 10.4, Sugar 9.3, Protein 26.4
BEANLESS CHILI
Whenever my mother would make chili, I'd pick the hamburger out & just eat it. I can't stand beans, which is why this chili gets a thumbs-up from me! Based off the Skyline Chili (I saw a show on the food network & went off hunting down a recipe for it) This also freezes beautifully (which is good, seeing as how much it makes!)
Provided by Lampie
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
- Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
- Cover & simmer for 3+ hours, stirring occasionally.
- Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
Nutrition Facts : Calories 398.9, Fat 26.6, SaturatedFat 8.8, Cholesterol 92.5, Sodium 369, Carbohydrate 13, Fiber 3.6, Sugar 5.8, Protein 27.6
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