Shelleys No Onion Chili Recipes

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BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS



Best Midwest Chili You'll Ever Eat * No Noodles or Kidney Beans image

Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!)

Provided by Debber

Categories     Deer

Time 4h15m

Yield 1 slow-cooker, 8-10 serving(s)

Number Of Ingredients 16

1 lb ground venison or 1 lb ground turkey
1 large onion, diced
1/2 green pepper, diced
3 (15 ounce) cans chili beans, with sauce
1 (4 ounce) can mushroom pieces
1 (10 ounce) can tomato soup
1 quart tomato sauce (or spaghetti sauce)
1 tablespoon garlic powder
1 tablespoon parsley
1 tablespoon basil
1 tablespoon oregano
2 -3 tablespoons chili powder
tortilla chips, whole, crushed or corn chips
cheddar cheese, grated
onion, minced
sour cream

Steps:

  • Fry ground meat; as it finishes, add the onion and sauté together.
  • While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
  • When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
  • Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
  • Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
  • NOTE: This is actually even BETTER as leftovers!

AWESOME CHILI, NO ONIONS!



Awesome Chili, No Onions! image

So I have developed an intolerance for onions. Major bummer for a foodie! But this chili tastes so good I don't miss the onions.

Provided by Chef Lise

Categories     Beans

Time 1h15m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 17

3 jalapeno peppers
2 red bell peppers
2 lbs ground beef
2 (15 1/2 ounce) cans kidney beans, drained
4 tablespoons tomato paste
1 (10 ounce) can Ro-Tel tomatoes
3 cups water
2 tablespoons sugar
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground oregano
1 teaspoon garlic powder
1 bay leaf
coarse salt, to taste
fresh ground pepper, to taste

Steps:

  • Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
  • Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.
  • Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.

Nutrition Facts : Calories 377.8, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 621.7, Carbohydrate 25.4, Fiber 7.6, Sugar 7.7, Protein 28.1

NO BEANS ABOUT IT - CHILI



No Beans About It - Chili image

My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream. Ground turkey may be substituted for ground beef.

Provided by GINAGINA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

1 pound ground beef
2 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 (28 ounce) can crushed tomatoes
¼ cup red wine vinegar

Steps:

  • Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
  • Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 14.7 g, Cholesterol 46.5 mg, Fat 12.7 g, Fiber 4 g, Protein 15.4 g, SaturatedFat 4.8 g, Sodium 265.4 mg, Sugar 1.3 g

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