No Tomato Chili
A hearty chili recipe perfect for those who prefer a tomato-free version. Loaded with ground beef and spices, it’s sure to satisfy any hunger.
Ingredients
- lean ground beef (2.5 pounds)
- onion (1 medium)
- green bell pepper (1 )
- garlic (3 cloves)
- Worcestershire sauce (0.25 cup)
- chili powder (5 tablespoons)
- ground cumin (2 teaspoons)
- dried oregano (2 teaspoons)
- chili sauce (2 (12 ounce) bottles)
- kidney beans (1 (15 ounce) can)
- cannellini beans (1 (15 ounce) can)
- beef broth (1 (14 ounce) can)
- shredded Cheddar cheese (2 cups)
- chopped jalapeno pepper (0.25 cup)
- salt (0 )
Instructions
- Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.
- Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce 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 chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
- Ladle into bowls to serve and top with shredded cheese and jalapeño.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 900
- fat: 56 g
- sats: 26 g
- carbs: 41 g
- fibre: 10 g
- protein: 57 g
- salt: 1 g