This chili without tomatoes has a great kick to it. For those of you who don’t like chunky tomatoes, this one’s for you (and it’s great if you like tomatoes too)!
No-Tomato Chili
This chili without tomatoes has a great kick to it. For those of you who don't like chunky tomatoes, this one's for you (and it's great if you like tomatoes too)!
Ingredients
- 2 ½ pounds lean ground beef
- salt to taste
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped (Optional)
- 3 cloves garlic pressed
- ¼ cup Worcestershire sauce
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 12 ounce bottles chili sauce
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can cannellini beans rinsed and drained
- 14 ounce can beef broth
- 2 cups shredded Cheddar cheese
- ¼ cup chopped jalapeno pepper Optional
Instructions
- Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.
- Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce 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 chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
- Ladle into bowls to serve and top with shredded cheese and jalapeño.
