Best 4 No Beans No Tomatoes No Foolin Chili Recipes

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**No Beans, No Tomatoes, No Foolin' Chili: A Unique and Flavorful Twist on a Classic**

If you're a chili lover but looking for something different, this "No Beans, No Tomatoes, No Foolin' Chili" is sure to surprise and delight your taste buds. This unique chili recipe takes a bold approach by omitting the traditional beans and tomatoes, resulting in a rich and flavorful dish that showcases the natural sweetness of bell peppers and the robust smokiness of chipotle peppers. With three variations—original, vegetarian, and chicken—this chili caters to diverse dietary preferences. Whether you prefer a hearty meat-based chili or a meatless option packed with vegetables and plant-based protein, you'll find a recipe that suits your needs. Get ready to embark on a culinary journey with this extraordinary chili that challenges conventions and delivers a taste experience like no other.

Check out the recipes below so you can choose the best recipe for yourself!

NO BEANS, NO TOMATO CHILI



No Beans, No Tomato Chili image

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

2 lbs ground beef or 2 lbs chili-style ground beef
3 cups water
william's chili seasoning mix
1/2 teaspoon pepper
1/2 teaspoon Accent seasoning
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons onion powder
salt

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



No Beans, No Tomatoes, No Foolin' Chili image

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

1/4 cup olive oil, divided
3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
2 large onions, chopped
2 medium green peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and minced
2 -3 garlic cloves, minced
1/3 cup chili powder
1 tablespoon oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer
3 tablespoons yellow cornmeal (preferable stone ground)

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.

BEEF CHILI (NO BEANS)



Beef Chili (No Beans) image

When the fall weather moves in, it's time to make this delicious chili. Serve over a piping hot sweet potato.

Provided by Sacred Plates

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

2 tablespoons coconut oil
2 cups diced onion
4 cloves garlic, minced
2 pounds ground beef
2 tablespoons chili powder
2 tablespoons ground cumin
1 ½ tablespoons unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ancho chile powder
1 teaspoon salt
1 (6 ounce) can tomato paste
2 cups beef broth
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 cup water

Steps:

  • Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
  • Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
  • Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 12.9 g, Cholesterol 69.6 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 10.2 g, Sodium 954.1 mg, Sugar 4.5 g

CHILI WITH BEANS, NO TOMATOES



Chili with Beans, no tomatoes image

I love chili, but have not been eating it because of the tomatoes. Not quite the same as a tomato chili, but very tasty in its own way!

Provided by Jessica Hannan

Categories     Bean Soups

Time 8h5m

Number Of Ingredients 11

5 lb ground beef
5 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp smoked black pepper
2 Tbsp coarse ground black pepper
1 large purple onion, chopped
2 Tbsp dark cocoa powder
1 large head garlic, each cloved sent through a garlic press, or roughly chopped
4 chipolte bouillon cubes
2 Tbsp coarse sea salt
1 lb small red beans

Steps:

  • 1. Chop the onion and chop or press the garlic. Preheat a large stock pot over medium heat, add the ground beef, onions and garlic. Sprinkle with seasonings and cocoa powder, and brown, stirring often, crumbling the meat as fine as you can get it.
  • 2. When the beef is done, add 1 gallon of water, the chipolte bouillon cubes, and red beans.
  • 3. Bring to a simmer and reduce heat to where it barely bubbles. Let cook until the beans are tender, but not mush, 6-8 hours.

Tips:

  • Selecting the Right Meat: Choose high-quality ground beef or turkey with at least 80% lean meat for a richer flavor and texture.
  • Perfecting the Browning Process: Brown the meat in a large pot over medium-high heat, stirring frequently to break it into small crumbles. Browning adds depth of flavor and prevents the meat from becoming dry.
  • Building a Flavorful Base: Sauté diced onions, garlic, and green bell peppers in the same pot used for browning the meat. This step enhances the overall flavor profile of the chili.
  • Mastering the Seasoning: Utilize a combination of chili powder, cumin, oregano, paprika, and cayenne pepper to achieve a well-balanced and flavorful chili. Adjust the amounts to suit your preferred level of spiciness.
  • Adding Depth with Broth: Incorporate a combination of beef broth and chicken broth to create a flavorful base for the chili. You can use water instead, but the broth adds a richer taste.
  • Simmering for Perfection: Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld and develop.

Conclusion:

This enticing No-Beans-No-Tomatoes Chili recipe offers a unique and flavorful twist on a classic comfort food. By omitting beans and tomatoes, the spotlight shines on the savory blend of ground meat, aromatic vegetables, and a harmonious combination of seasonings. The result is a hearty and satisfying chili that tantalizes taste buds and warms the soul. Experiment with different spice levels and accompaniments to create a chili that caters to your personal preferences and culinary adventures.

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