Can somebody give me a recipe for bean-less chili?!
Can somebody give me a recipe for bean-less chili?
Answers:
Beanless Chili
2 tablespoons olive oil
1 lb stew meat, cut into small chunks
1 1/4 lbs chicken breasts, cut into small chunks
14 ounces jenny-o turkey sausage, cut into small chunks
2 large yellow onions, chopped
3 stalks celery, chopped
5 cloves garlic, crushed
2 (32 ounce) cans diced tomatoes
1 (16 ounce) can diced tomatoes with basil and garlic
8 cups frozen corn
1 package chili seasoning mix
1 package fajita seasoning mix
1.saute beef and chicken in the oil until brown adding onoins, celery, and garlic halfway through (after about 3 min.) add in the remaining ingredients.
2. let simmer for one hour
1? hours 30 min prep 20 servings 20-24 cups
Source(s):
http://www.recipezaar.com/106206...
Chili is without beans,
Chili con carne is with beans.
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Here is the first one:
Baked Chili
2 pounds beef stew meat
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chili peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Preheat oven to 300°F.
In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving. Serve hot.
Makes 8 servings.
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and
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Chili Verde
2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
2 tablespoons bacon drippings or vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 (4-ounce) cans diced green chiles, drained
3 (14 1/2-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste
Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
Serves 8.
Nutrition Facts
Calories 309 calories
Protein 32 grams
Fat 16 grams
Sodium 1854 milligrams
Cholesterol 97 milligrams
Recipe provided courtesy of Pork, The Other White Meat.
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and
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con Queso Corn
1 teaspoon vegetable oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 cup milk
1 cup processed cheese spread
1/2 cup frozen corn, thawed
8 corn tortillas
Heat a medium skillet over medium-high heat; add oil, allow to sizzle and add onion and green bell pepper. Cook vegetables for about 3 minutes, stirring to prevent sticking.
Stir in flour; mix well. Add milk, blend well, and cook for 3 minutes, stirring once, or until thickened.
Stir in processed cheese spread, mixing until smooth and melted. Stir in corn; cook for about 2 minutes. Serve over corn tortillas.
Makes 4 servings.
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and
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Chile Colorado
2 pounds stewing beef, cut into 1-inch cubes
1 large onion, chopped
6 garlic cloves, finely minced
1 (28-ounce) can tomatoes, diced
2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped
1/2 teaspoon oregano leaves
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
Flour tortillas (Gorditas-Style), warmed
In a Dutch oven or large saucepan brown beef cubes on all sides; add onion and garlic and cook until onion has softened.
Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
Serve with warm flour tortillas.
Makes 6 servings.
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I hope you find one here you can enjoy, they are all very good. :)
Paul,
Just use your favorite Chili recipe but omit the beans.
Well first chili is not really chili without the beans but I would just make it the way you usually do and just omit the beans..no big deal. I am not sure how my mom makes it, but if you never made chili before just google it and I am sure you will find a good recipe.
Isn't just like going to drive through and order a cheeseburger without a cheese?
Chilli Con Carne should NEVER contain beans.
1 kilo mince - I use 1/2 pork & 1/2 beef or buffalo (buffalo's lower in fat, calories & cholesterol than beef; the pork adds a richness & depth of flavour) - otherwise all beef
1 large yellow onion, diced
1 large red sweet (bell) pepper, diced
3-4 cloves of garlic, minced
Sprinkling of salt or Adobo seasoning
Freshly ground black pepper
Saute all of this in a large frying pan until the meat is just cooked through. Drain off the fat and add the meat to a stock pot.
Add the following:
* 1 tin of tomato sauce or chopped tomatoes in juice
* 2 tins (using the tomato tin as the measure) of lager (you can use water, but it's not as good)
* 1 little packet of dried, minced onion (usually in the spice section, my brand - i think sainsburys - comes with 2 sachets per box)
* 1/2 tsp. - 1 tsp. garlic granules
* 1 generous tsp. paprika
* 1 generous tsp. ground cumin**
* 1 generous tsp. ground coriander**
* 1 tsp. salt
* 1 tsp. dried oregano (preferably Mexican)
* 1/4- 1 tsp. cayenne pepper - probaly use 1/2-3/4 for a pleasant bite
* 2 oz. sweet (New Mexico) chili powder
Stir together and simmer, covered, for 30 minutes or longer - the longer you simmer it, the more the heat will develop. After 30 minutes (or whenever it gets to your desired heat level), stir a couple of spoonfuls of masa harina or arrowroot or cornstarch (I think that's cornflour here in the UK) into 2 oz of warm water to dissolve and then pour this into the chili to help it thicken. Simmer another 15-20 minutes.
** with the cumin and coriander seed, you can just use the dry, ground stuff, but it's much better to toast the seeds in a dry frying pan and then grind them yourself in a mortar & pestle or just on your cutting board using the bottom of a heavy pan or a rolling pin
This makes 1&1/2 quarts - enough to serve 6-8, depending on how hungry you are. I wouldn't serve it over rice, as people are wont to do here. I serve it in bowls with grated cheese, sliced spring onions and jalepenos to top and warm tortilla chips to dip in. (Warming the tortilla chips makes a big difference - just pour the bags onto baking trays in a very low oven for a few minutes.)
DO-NOT !! ADD-BEANS !!