Best 4 Chili Without Tomato Sauce Recipes
**Chili without tomato sauce: A hearty and flavorful dish for all occasions**
Chili is a classic dish that is enjoyed by people of all ages. It is a hearty and flavorful stew that is perfect for a cold winter's day or a casual get-together. While traditional chili recipes typically include tomato sauce, there are many delicious variations that do not. This article presents a collection of chili recipes that are all made without tomato sauce. From a classic beef chili to a vegetarian chili with three beans, there is sure to be a recipe here that everyone will enjoy. So gather your ingredients and get ready to make a pot of chili that is sure to warm your soul.
NO TOMATO CHILI
This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)
Provided by GOZMURPH
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g
NO BEANS, NO TOMATO CHILI
This family recipe has been passed down for generations. My dad used this recipe for an annual chili cookoff in our home town and it drew huge crowds. No tomatoes or beans in this true Texas chili. Important Note! This recipe called for Morton's Chili Blend. It is nearly impossible to find so I use William's Chili Mix in addition to the following ingredients. The real secret to this chili is the cooking method.
Provided by LoCo4678
Categories < 4 Hours
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it). Crumble the meat up as you add it to the water. There should not be any large pieces. After 30 minutes add the remaining ingredients.
- Simmer for 2 hours, stirring occasionally.
- Serve this up with some cheese and extra onions if you want.
NO BEANS, NO TOMATOES, NO FOOLIN' CHILI
I am one who wouldn't know what to do if my chili didn't have beans in it. Keeping an open mind, I tried this and thought it was excellent. Sometimes, you can teach an old dog a few new tricks.
Provided by ratherbeswimmin
Categories Meat
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big skillet, heat 2 tablespoons oil over medium-high heat.
- Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
- Transfer to a 4 quart slow cooker.
- Add the remaining oil to the skillet; lower heat to medium.
- Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
- Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
- Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
- Pour the vegetable mixture into the slow cooker.
- Cover and cook on LOW for 6-7 hours or until meat is tender.
- Skim fat from the surface of the chili.
- Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.
MIKA'S NO TOMATO CHILI
This is awesome over rice with toppings like cheese, sour cream and green onions. It is a big favorite with my family. Sometimes I double the recipe for leftovers so we can have some over nacho chips or baked potatoes the next night. I also add pinto beans and serve this over Indian fry bread for Indian Tacos.
Provided by Mika G.
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven combine first 3 ingredients and cook over medium heat until meat looks done.
- Add the rest of the ingredients and cook over low heat covered for an hour.
- Serve over white rice.
- Optional toppings -- shredded cheese, sour cream, green onions.
Nutrition Facts : Calories 373.6, Fat 20.7, SaturatedFat 6.9, Cholesterol 98.3, Sodium 581.8, Carbohydrate 10.2, Fiber 2.4, Sugar 0.5, Protein 32.1
Tips:
- Use a variety of beans: Don't just stick to one type of bean. Using a variety of beans will give your chili a more complex flavor and texture. Some good options include kidney beans, black beans, pinto beans, and Great Northern beans.
- Don't skimp on the spices: Chili is all about the spices. Don't be afraid to use a generous amount of chili powder, cumin, and paprika. You can also add other spices to taste, such as garlic powder, onion powder, and oregano.
- Use a good quality broth: The broth you use will make a big difference in the flavor of your chili. Use a homemade broth if you can, or a good quality store-bought broth. Avoid using water, as it will make your chili bland.
- Simmer your chili for a long time: The longer you simmer your chili, the better the flavors will develop. Simmer it for at least 30 minutes, or up to 2 hours if you have time.
- Serve your chili with toppings: Chili is delicious on its own, but it's even better when it's topped with your favorite toppings. Some good options include cheese, sour cream, avocado, and onions.
Conclusion:
Chili is a hearty, flavorful dish that is perfect for a cold winter day. By following these tips, you can make a delicious chili that your family and friends will love. So next time you're in the mood for a warm and comforting meal, give this tomato-free chili a try.
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