No-Tomato Chili
Description
This chili without tomatoes has a great kick to it and is perfect for those who don't like chunky tomatoes in their soup. An easy recipe to share.
Ingredients
•
2 1/2 pounds lean ground beef
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salt to taste
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1 medium onion, chopped
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1 green bell pepper, seeded and chopped
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3 cloves garlic, pressed
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1/4 cup Worcestershire sauce
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5 tablespoons chili powder
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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2 (12 ounce) bottles chili sauce
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can cannellini beans, rinsed and drained
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1 (14 ounce) can beef broth
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2 cups shredded Cheddar cheese
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1/4 cup chopped jalapeno pepper
Directions
1
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.
2
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.
3
Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
4
Ladle into bowls to serve and top with shredded cheese and jalapeño.