Spicy Beanless Chili

Name: Spicy Beanless Chili
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 2 servings.
Cuisine: Mexican Chilies, Mexican Recipes
Ingredients: 1/2 pound ground beef; 1/3 cup chopped green pepper; 2 tablespoons chopped onion; 1 garlic clove, minced; 1 can (8 ounces) tomato sauce; 1 can (5-1/2 ounces) tomato juice; 1/2 cup water; 2 tablespoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper, optional; 1/8 teaspoon salt, optional

My father came up with this recipe when I lived at home. He always added the optional cayenne pepper, and we four kids would mop up the chili with slices of bread. I don't use the cayenne for my family, but it still warms you up on cold days.

Ingredients

1/2 pound ground beef
1/3 cup chopped green pepper
2 tablespoons chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 can (5-1/2 ounces) tomato juice
1/2 cup water
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1/8 teaspoon salt, optional

Directions

In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness.

Nutrition Facts

1 cup: 282 calories, 12g fat (4g saturated fat), 41mg cholesterol, 894mg sodium, 19g carbohydrate (0 sugars, 6g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Originally published as Spicy Beanless Chili in Cooking for One or Two Cookbook

Reviews

Click stars to rate

Average Rating:

Momof2_

Jun 20, 2016

This chili is delicious! My picky kids love it (even with the cayenne pepper), and my husband likes it because it has no beans. I personally think black or pinto beans would be a good addition, but it is still good as is. I serve the chili with a spoonful of sour cream and some shredded cheddar cheese. I also serve it with corn bread which pairs nicely.I suggest doubling the recipe (which is what I do) if you're cooking for more than two. I also suggest using a cup of chopped onions (not 2 tbs.) and a whole green bell pepper instead of 1/3 c.