Does anyone have a good no bean chili recipe that's spicy but not ridiculously spicy to where you can't eat it?
Debbie from Garden City, MI
3 lb. coarsely ground beef
2 sm. green bell peppers, diced
1 lg. onion, diced
2 cloves garlic, crushed
1/4 c. vegetable oil
2- 14.5 oz. cans diced tomatoes
1- 10 oz. can RO-TEL (diced tomatoes and chiles)
3 T. chili powder
2 t. cumin seeds, crushed
1/4 t. tobasco
1 c. water
Cook beef, bell pepper, onions and garlic in oil in a large heavy pan until beef is lightly browned.
Add remaining ingredients and simmer for 1 hour and 10 minutes
This is the chili I make every winter.
Ground chuck, browned, drained
1 pkg Brooks chili seasoning
1 large can Ro-tel tomatoes with chilies
(1 large can Brooks beans) leave out if not wanting beans
1 large can tomato juice
Brown ground chuck and drain. Cook macaroni in mixture of tomato juice and water; drain. Add everything else into pot and simmer all day. Very spicy but not over bearing. ENJOY!
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