No Bean 30 Minute Chili

 

2 lbs ground beef

1 green bell pepper, finely chopped

1 large yellow onion, finely chopped

30 oz canned diced tomatoes

6 oz tomato paste

2 cups beef stock

1½ Tbsp. chili powder

1½ tsp. paprika

1½ tsp. onion powder

1 tsp. garlic powder

1 tsp. ground cumin

1½ tsp. salt

1 tsp. black pepper

4 Tbsp. garlic, minced

 

Add your ground beef to a large stock pot. Use your spatula to crumble the beef. Add in your chopped green pepper and onion. Cook on medium-high, stirring occasionally, until beef is browned.

Drain the grease before moving on to the next step.

Once your ground beef is cooked it's time to add the other ingredients to the pot. Stir. Cover and let simmer for 20 - 25 minutes.

Taste. Add extra salt or pepper if that's your preference. Top with green onions, avocado, cilantro, or onion. Enjoy!

This recipe can be found here.

Spicy Creole Chili

1 Tbsp. vegetable oil

1 lb. ground chicken

12 oz. andouille sausage, cut into 1/2-inch slices

2 tsp. chili powder, divided

2 cups chopped white onion

1½ cups chopped green bell pepper

1 Tbsp. finely chopped garlic

1 tsp. ground cumin

1 tsp. paprika

1 tsp. salt

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained, rinsed

1 (10 oz.) can Ro*Tel with Habaneros, undrained

Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.

Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Cook's Tips:

For extra heat, add a few dashes of hot sauce.

This recipe can be found here.

Quick Chili

2 Tbsp. olive oil

2 lbs. ground beef

2 cloves garlic, minced

2 (14-ounce) cans tomato sauce

3 Tbsp. chili powder

1 Tbsp. ancho chile powder

Kosher salt and freshly ground black pepper

1 (14-ounce) can kidney beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

½ cup chili sauce

Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

This recipe can be found here.

Veggie Chili

2 Tbsps. olive oil

4 cloves garlic, minced

1 whole large onion, diced

3 whole bell peppers, seeded and diced (any colors)

2 whole carrots, peeled and diced

2 stalks celery, diced

1 whole jalapeno, seeded and finely diced

3 cups vegetable broth (can sub chicken or beef broth)

1 can (12 - 14 Ounces) tomato sauce

1 can (10 Ounce) Ro-tel (diced tomatoes and chiles)

2 Tbsps. tomato paste

½ tsp. salt, more to taste

1 tsp. ground oregano

1 Tbsp. ground cumin

2 Tbsps. chili powder (more to taste)

1 can each of kidney beans, pinto beans, garbanzo beans, and black beans, drained and rinsed

1 whole large zucchini (or 2 medium), diced

¼ cup masa (corn flour)

½ cup warm water

In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno, and then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, Ro-tel, and tomato paste. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with cheese, pico de gallo, sour cream and/or cilantro.

This recipe can be found here.

White Chicken Chili

1 Tbsp. extra virgin Olive Oil

1 lb. boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz. can green chilies

½ tsp. each cumin, oregano, coriander and salt

fresh cracked pepper

1 lime

½ cup chopped cilantro

16 - 32 oz chicken broth (less if you want it thick, more if you want it soupy)

Condiments: (in addition to measurements above)

Sour cream, chopped cilantro, shredded pepper jack or Jack cheese, avocado and/or tortilla chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. 

Sprinkle chopped chicken with a little salt and pepper; add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. 

Remove from heat and add the juice from one lime and cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments.

Makes about 8 cups of soup.

This recipe can be found here.

Chipotle Chocolate Chili

1 – 2 Tbsp. olive oil

1 lb. lean ground turkey or beef

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder

½ tsp. freshly-ground black pepper

½ tsp. Kosher salt

Chipotle sauce (from a 7 oz. can of chipotle chilies)

½ oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

3-4 Tbsp. red wine vinegar

Sour cream, chopped green onions, shredded cheddar cheese

Heat olive oil in a large soup pot over medium heat.

Sauté onion, garlic, bell pepper, and ground turkey or beef until meat is cooked through.

Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from the can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes).

If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with green onions, sour cream, and shredded cheddar cheese.

This recipe can be found here.

Weeknight Chili

1 lb. ground beef

1 medium onion, chopped

1 green pepper, chopped

3-4 cloves garlic, minced

1 (15 oz.) can kidney, black, or pinto beans, drained

1 (14.5 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 (15 oz.) can beef broth

1 Tbsp. chili powder

½ tsp. Italian seasoning

Salt and pepper, to taste

Tabasco or cayenne pepper, to taste

Shredded cheddar and/or chopped onions, for garnish

In a large stockpot, brown the ground beef.  When the beef is about halfway cooked, drain fat, if necessary and then add onion, pepper and garlic.  Cook until onion is translucent.

Add beans, tomatoes, tomato sauce, brother, chili powder and Italian seasoning.  Bring to a boil and reduce heat; simmer 30 – 40 minutes.

Season to taste.  Garnish with cheese and/or onion.

*found in Savoring the Seasons with Our Best Bites