Most of our relationship my husband has said he will not eat chili; he once claimed to allergic to it. Chili is one of my favorite winter meals therefore I was determined to change his mind, realizing that it was the beans and chick peas that he “allergic” to. The recipe that follows is one that I initially called “Texan Stew”, just to throw him off. After he started eating it and visibly enjoy it, I let him in on the secret… it was NO-Bean Chili. This recipe is simple and can be cooked in a slow cooker on a busy day!
1 lb Extra Lean Ground Beef
1 tbsp Olive Oil
1 Garlic Clove
1/2 Cup Onion (Chopped)
1/2 Cup each: Carrots, Celery, Red Peppers (Chopped)
1/4 Cup Each: Sliced Mushroom, Corn
12 Oz Tomato Sauce
5.5 Oz Tomato Paste
2 tbsp. Chili Powder
¼ to 1 tsp Cayenne (Depending on how hot you want it)
Heat olive oil over medium heat. Add garlic, onion and ground beef, stirring regularly. Once cooked you can either
A) Transfer ground beef mixture to a slow cooker and add remaining ingredients. Cook on low for 4-5 hours or on high for 2-3 hours.
Or
B) Add Carrots and cook for 10 minutes, then add celery, red peppers and mushrooms and cook for an additional 5 minutes. Add remaining ingredients and stir regular until it starts to bubble. Cover and reduce heat to simmer for 1 hour.
Whichever way you choose to make the recipe the end result is fantastic!
Serve with warm biscuits and butter.
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