Spicy Beanless Chili Recipe

5 1 1
Publisher Photo

Spicy Beanless Chili Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

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. Yield: 2 servings.
Originally published as Spicy Beanless Chili in Cooking for One or Two Cookbook 2003, p140

Nutritional 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.

  • 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
  1. 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. Yield: 2 servings.
Originally published as Spicy Beanless Chili in Cooking for One or Two Cookbook 2003, p140

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Beanless Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Momof2_ User ID: 8882010 249650
Reviewed 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."

Loading Image