This recipe intrigued me because you don't brown the meat first. Not a big deal but since I always brown my ground beef with onions and green peppers and garlic, it caught me by surprise and therefore, I added it to my collection. More interestingly for this girl that believes chili always needs beans... it has none! It's a bean-less chili. I'm glad I have it in my collection - I hope you do too.
CHILI - No Beans
2 pounds lean ground beef
1 onion, peeled and grated
1 12-ounce can tomato paste
1 16-ounce can tomato sauce
2 cups water
2 tablespoons sugar
2 tablespoons chili powder
1 teaspoon garlic salt
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon white wine vinegar
In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper. Mix until combined. Add bay leaves. Cover and simmer over medium-low heat for approximately 2 hours. Stir in white vinegar and simmer another 30 minutes.
