Have you ever tried a beanless chili? It might sound unconventional, but trust me, it's a delicious twist on a classic. Inspired by a recipe from Gimme Some Oven, I decided to give this beanless chili a try.
The original recipe called for beans, but I was recently informed that Chili did not have beans, so I knew I had to adapt it. The result? A hearty, flavorful chili that still packs a punch without the beans.
Also made some Cheddar Cheese Scones to go with the chili!
Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15 -ounce) cans of tomato sauce
2 (14-ounce) cans of diced tomatoes
1 (4-ounce) can of chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour
cream, salsa, etc.)
Method-
Heat oil in a large saute pan over medium-high heat.
Add the ground beef, and onion, and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks.
Drain about half of the excess fat.
Then transfer the beef into a slow cooker.
Add the remaining ingredients, and stir to combine.
Add the remaining ingredients, and stir to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Taste, and season with additional salt and pepper or seasonings if need be.
Serve warm, with desired toppings.
Serve warm, with desired toppings.
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