Best Beanless Chili Recipes

HORMEL BEANLESS CHILI COPYCAT

Steps:

• Brown the meat with bacon grease in 4-qt dutch oven. When browned, pour off excess grease except for 2 Tablespoons.
• In a 2-qt mixing bowl, add water. Whisk in cornstarch until fully blended. Whisk in flour until fully blended. Whisk in tomato sauce until fully blended.
• Stir into the water mixture chili powder, paprika, dried onion, cumin, garlic powder, pepper and salt. Mix well.
• Add water mixture to meat in dutch oven.
• Stir in the crushed fritos corn chips.
• Bring to a boil then reduce to a simmer.
• Simmer 45-minutes. Stir well and scrape bottom of pot every 5-minutes to prevent burning.
• Serve as is or blend slightly with hand blender for a smoother chili.
• Serve over hot dogs, hamburgers, polenta, etc.

BEANLESS BEEF CHILI

Steps:

• Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
• Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
• Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

SPICY BEANLESS CHILI

Steps:

• In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness.

SLOW-COOKER BEANLESS CHILI

Steps:

• Heat 10-inch skillet over medium-high heat until hot. Add beef; cook until brown, stirring and breaking apart as needed. Drain; add beef to 4-quart or larger slow cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 7 to 8 hours.

BEANLESS CHILI CREAM CHEESE DIP

Steps:

• Pre-heat oven to about 350 degrees.
• In a 11" by 7" rectangular glass baking dish press cream cheese evenly into the bottom of the dish.
• Empty can of Hormel Chili and smooth out until even layer on top of the cream cheese.
• Sprinkle chili with hot sauce to taste ( I am a wimp when it comes to spicy so I use about 2 to 3 tablespoons).
• Cover top of dish completly with shredded cheese.
• Bake for about 15 minutes or until heated through and shredded cheese is completely melted.
• Serve warm with tortilla chips.

BEANLESS CHILI

Steps:

• To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
• Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
• Cover & simmer for 3+ hours, stirring occasionally.
• Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).

BEANLESS CHILI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash halves on a baking sheet. Coat the flesh with 1 1/2 tablespoons olive oil.
• Bake in the preheated oven until tender, 25 to 30 minutes. Allow to cool until safe to handle. Scrape flesh into a bowl and mash.
• Remove broccoli florets from stems. Grind florets in a food processor.
• Heat the remaining olive oil in a skillet over medium heat. Add ground beef, onion, garlic, chili powder, cumin, cayenne pepper, and chipotle pepper. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer the beef to a stock pot over medium heat. Add the mashed squash, ground broccoli, water, tomatoes, red bell pepper, yellow bell pepper, and jalapeno pepper. Bring to a boil. Lower heat; simmer until flavors meld and vegetables are tender, at least 30 minutes.

VEGETARIAN BEANLESS CHILI

Steps:

• Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
• Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
• If using any other veggies add them so they're also about half cooked at the same time.
• Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
• Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
• Bring to a gentle boil.
• Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
• Serve topped with sour cream, and grated cheddar, and bread or a simple salad.

SPICY SLOW-COOKED BEANLESS CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir.
• Cook on High for 6 1/2 hours (or on Low for 10 hours).

MOMEO'S BEANLESS SPICY CHILI

Steps:

• Brown ground chuck and onions in a large pan.
• In a separate pot, heat all tomato goods, garlic, andoullie, chili powder, pepper flake, black pepper, brown sugar, Worcestershire sauce, and cinnamon to a boil.
• Add cooked ground chuck and onion to pot with tomato mixture.
• Boil on low/medium until thick and some water is cooked out about 1 hour.

BEANLESS CHILI

Steps:

• 1. Spray cooking spray in cast iron skillet and add the ground beef, onions. Cook on a medium heat and chop the beef up with wooden spoon until it like taco meat. Stir well to mix up with the onions...
• 2. Add the spices,including the peppers,and stir to mix with the beef and onions..may need to turn down the burner a little so it isn't burning the meat or spices.
• 3. Add the tomato sauce and chopped up tomatoes. Turn burner to simmer and add the water. Mix it well with wooden spoon and then just put a lid on the skillet and check it every few minutes, stirring it up. Cook for about 15 minutes and turn off the stove. Add the cornbread or fry bread, etc and you have a complete meal.
• 4. I have used this as the chili to put on hotdogs..works good..

BEANLESS CHILI DIP

Steps:

• 1. Mix ingredients together in small crock pot. Stir occasionally.
• 2. I use a small 1 qt crock pot.

BEANLESS CHILI DIP

Steps:

• smooth cream cheese in the bottom of a pie pan put chili over cream cheese put choppped scallions over chili shred both cheeses on top of scallions heat @ 325 for about 20 min or until hot

SQUIRREL'S BEANLESS CHILI

Steps:

• Brown meat in olive oil or butter in a large pot.
• Add onion, bellpepper, and garlic to pan and cook until vegetables are soft.
• Add the rest of the ingredients and simmer uncovered for two hours, stirring occasionally.

BEANLESS CHILI

Steps:

• In large pan over medium heat, heat oil and saute meat in batches. Deglaze pan and saute onion and garlic 5 minutes. In crock pot or large pot over medium heat, bring to boil tomatoes and broth with spices. Add meat and onions. Let simmer for 1 hour. Add bell pepper and jalapenos. Season and let simmer slowly for 4-5 hours.

TORI'S BEANLESS CHILI

Steps:

• Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.
• Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.
• Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.