Wednesday, April 14, 2010

No Bean Chili

I like beans. Really, I do. But for some reason I really enjoy Chili without beans in it. Here is a great recipe I've come up with that is tangy, just a little spicy and full of flavor. I love this recipe but it has a lot of ingredients and makes too much for our little family to eat on a regular basis without having to freeze part of it. My version is similar but smaller and tastes fab-u-lous. Best part is that this is so healthy. You will never believe how many servings of vegetables are in this! Because the spices in chili are so strong you can add all kinds of vegetables to the pot. If you don't want to follow this recipe then do me a favor: Next time you make "your chili" add the bell pepper, onion and celery - it will change your chili life! :) If you love beans in your chili then I recommend adding a can of black beans (which I do sometimes) and if you want it to be spicier add a can of regular rotel or 1 tsp of ground cayenne pepper. Below you will see that I put 1-2 cans of crushed tomatoes. Try it first with just one can of crushed tomatoes. If the flavor is too intense for you then add the second can. I usually use two but we like ours pretty tomato-ey. Oh and crushed tomatoes are a must. Just trust me on this one.

1 lb lean ground beef, turkey, chicken or pork
1 to 2 14.5 oz cans crushed tomatoes
1 cup chicken stock/broth
1 green bell pepper, finely diced
1 onion, finely diced
4 stalks celery, finely diced
2 cups fresh spinach leaves (optional)
2 cloves garlic
3 to 4 fresh thyme sprigs or 1/2 tsp dry (fresh really is best here)
1 to 2 tablespoons Franks Red Hot Sauce (depending on your taste)
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cumin
1/2 tsp each salt and pepper
3 oz tomato paste

Either dice all vegetables or put them in a food processor (bell pepper through garlic). Saute finely diced vegetables in a large dutch oven or pot over medium high heat, about 2-3 minutes.

Add ground meat, hot sauce, spices and thyme sprigs. Cook until meat is browned completely.

Add tomatoes, paste and stock. Remember, crushed tomatoes are the key!

Simmer at least 30 minutes.

Serve with cheese and sour cream over baked potatoes or chips. Enjoy! :)
Chili on Foodista

1 comment:

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