Tomato Free Chili Recipes

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

BEST CHILI RECIPE

Steps:

• First, heat a large stockpot over medium/high heat.
• Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
• Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
• Add spices and 1 cup of broth and stir to combine.
• Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
• Top with your favorite toppings and enjoy!

TEXAS CHILI RECIPE

Steps:

• Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
• Add the garlic, and cook for 1 minute stirring well.
• Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
• Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
• Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
• Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
• Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.

CHILI WITHOUT TOMATOES

Steps:

• Roast the poblano peppers directly on your grill or on top of your gas stove burner (directly over the flame) until they are black and charred all the way around.
• Place in a medium-sized mixing bowl and cover with plastic wrap to steam (this will sweat the skin and make peeling the peppers easier). Steam for at least 10 minutes.
• Hold the top of the pepper and use a large kitchen knife to scrape off the blackened skin. Cut the peppers open and remove the stem and seeds, and then chop.
• In a large Dutch oven, warm the bacon grease over medium-high heat. Brown the ground pork and ground beef and lightly season with salt and pepper.
• Stir in the chili powder, cumin, and oregano, and cook for 2 minutes.
• Add the chopped poblanos, onions, garlic, kidney beans, and beef broth. Bring to a boil, then simmer uncovered for 30-40 minutes, depending on how thick you like your chili. The longer it simmers, the thicker it will become.
• Season with salt and pepper to taste.

TOMATO-FREE CHILI

Steps:

• In a stock pot over medium heat, cook ground beef with onions, oil, and 1/2 C water. Cover, stirring occasionally to break apart beef. When cooked, add in garlic, celery, carrots, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke. Cook for 20 minutes, covered, stirring occasionally. Add to the chili your crushed Sichuan peppercorns, molasses, and cornstarch/water mixture. Stir well. Add black beans to chili. Stir well and cook for another 10 minutes over medium-low heat. Stir fairly often to prevent burning at the bottom. Note: If you can tolerate chili powder or cayenne, feel free to taste and add to your heart's content, if desired. Both are nightshades and high in amines. Remove from heat and allow to sit for 10 minutes before serving to allow flavors to "steep." Serve your wonderful, low-amine, tomato-free, nightshade-free chili hot on its own, or with rice. Garnish with freshly minced cilantro. Enjoy!!!