July 03, 2010

Beanless Chili Without Browing the Beef First

Even though we usually think of chili as a cold weather food, it's an incredible summer meal as well for back yard BBQ's. It is so easy to serve a crowd and everyone seems to enjoy it. More importantly, I should let you know that I eat cold chili straight from the refrigerator on the second day. A bowl of ice cold chili is quite delicious and with a couple saltine crackers on the side to dip in it, it's perfect as a hot weather soup!

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.Print Friendly and PDF