Beanless Chili

Whether or not you’re cutting your carb intake, this no-bean chili recipe is delicious. The Rotel tomatoes add just the slightest hint of heat, but you can dial that heat level back by substituting regular diced tomatoes instead. For that matter, you could dial the heat level up by adding a little cayenne or jalapeño. Of course, we think it’s perfect as is. Give it a try and judge for yourself!

Items used to make this recipe:

(affiliate links)

• dutch oven https://amzn.to/34ZmjiC

• ground beef tool https://amzn.to/34X4Y9L

• ro-tel tomatoes https://amzn.to/3lIk7St

• chili powder https://amzn.to/3brEDC3

• ground paprika https://amzn.to/31OZZGo

• ground cumin https://amzn.to/3lIKR5q

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Beanless Chili

makes 6 hearty servings (or many more if used to top hot dogs, baked potatoes, etc)

Printable Recipe

Ingredients

• 2 tablespoons vegetable oil

• 2 pounds ground beef (or turkey)

• 1 1/2 cups diced onions

• 1 cup diced green bell pepper

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 2 cups low-sodium beef or chicken stock (try my homemade)

• 20 ounces Rotel tomatoes

• 6 ounces tomato paste

• 2 tablespoons dried chili powder

• 1 tablespoon dried parsley flakes

• 2 teaspoons granulated garlic powder

• 1 1/2 teaspoons granulated onion powder

• 1 1/2 teaspoons ground paprika

• 1 1/2 teaspoons ground cumin

• Garnish: sour cream, cheddar cheese, scallions, olives, avocado, cilantro, pico de gallo…

Directions

1. In a 6-quart or larger dutch oven over medium-high heat, cook the onion and green bell pepper in the vegetable oil, stirring frequently, until the onions are translucent.

2. Add the beef, salt, and pepper; continue cooking, stirring frequently, until the beef is crumbled and cooked through (no pink remains).

3. Add all the remaining ingredients and stir well to combine; bring to a boil, then reduce to a simmer, uncovered, for 30-40 minutes, stirring occasionally.

4. Serve with any number of toppings: sour cream, guacamole, shredded cheese, chopped scallions, black olives, fresh cilantro, pico de Gallo, etc.

Mission Chili

A few times year, we get together with a group of friends to provide a chili dinner for one of the local charities. We serve 3 different batches of chili, and mine is typically the spiciest (for the record, I don’t think it’s that spicy, and you can easily adjust to the heat level you like).

I don’t usually follow a recipe when I make chili - I add this and that until I get it just the way I like it. If time permits (and I’m in the mood to chop), I’ll use fresh onions and garlic. Today my attention was divided among several kitchen tasks so I opted to use dried minced onions and garlic. Sometimes I cook the beans from dried - today I used canned kidney beans, but other varieties like black, pinto, navy, cannellini, great northern, etc work equally well. Basically, I keep the meat, bean, and tomato ratio the same and the rest is pretty flexible. Anyway, I was quite pleased with today’s batch so I wrote down the exact measurements for you. Check out the notes listed below the recipe to see my suggested substitutions.

Items used to make this recipe:

(affiliate links)

• heavy bottom 12qt stock pot https://amzn.to/3TZZGRz

• masa harina https://amzn.to/3zFr3IN

• chipotles in adobo https://amzn.to/39NdUOa

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Big Batch Mission Chili

makes about 12 quarts (48 cups)

Printable Recipe

Ingredients

• 5 pounds 85% lean ground beef (or turkey)

• 1/4 cup vegetable oil

• 2 tablespoons kosher salt

• 1 tablespoon ground black pepper

• 3 green bell peppers, diced

• 4 tablespoons minced dried onions (see notes below)

• 4 tablespoons ground cumin

• 2 tablespoons dried parsley

• 2 tablespoons dried chili powder

• 2 tablespoons sweet Hungarian paprika

• 1 tablespoon minced dried garlic (see notes below)

• 1 tablespoon dried oregano

• 4 cans (28 ounces) crushed tomatoes (see notes below)

• 3 cans (45 ounces) dark red kidney beans with their liquid (see notes below)

• 1 can (7 ounces) chipotles in adobo, finely chopped

• 1 can (4 ounces) chopped green chiles

• 1 cup Masa Harina (see notes below)

• 1 cup water

Directions

1. In 12-quart or larger, heavy-bottomed stockpot over medium-high heat, combine oil, beef, salt, pepper, and onions and garlic (if using fresh); cook, stirring frequently, until crumbled and no pink remains.

2. Add bell peppers and all the dried herbs and spiced; cook for several minutes, stirring frequently.

3. Add the canned tomatoes, beans (with their liquid), chipotles in adobo, and green chiles; stir well and bring to a boil, stirring every 5-10 minutes to keep the bottom of the pot from burning.

4. Reduce heat to low and simmer for about an hour (don’t forgot to continue scraping the bottom of the pan every 5-10 minutes).

5. In a medium bowl, whisk together masa harina and water until no lumps remain; stir well into chili.

6. Serve with assorted garnish - fresh lime wedges, fresh cilantro, shredded cheese, Mexican crema or sour cream, chopped scallions, diced avocado, sliced jalapeño, tortilla strips, etc.

Notes

• Masa Harina (aka Masa de Harina or Maseca) is a finely ground corn flour or cornmeal made from dried hominy, which is corn that has been soaked in an alkaline solution. Masa Harina is what gives corn tortillas and tamales their distinctive flavor. Adding masa harina to chill is optional, and I made chili without it for years, but ever since I discovered how much flavor and texture it adds, I can’t go back.

• Use good quality, low-acid canned tomatoes - some brands I like are SMT, Cento, Contadina, Muir Glen, Pomi.

• To substitute dried beans (any kind is fine), cook 3 pounds (save some of the cooking water just in case you need to thin the chili a bit).

• To substitute fresh onions and garlic, mince 2 large yellow onions and 4 cloves of garlic (add while browning ground beef).

• For less spicy chili, reduce or omit the canned chipotle peppers in adobo (or substitute chipotle powder or chipotle flavored tabasco sauce to taste).

• Feel free to omit the bell peppers, or go ahead and add some chopped tomatoes, or use a different kind of bean (or a mix of beans), or toss in some corn or hominy kernels…. go for it!

• If using canned beans, no need to drain them (I do, however, like to drain canned black beans).