No Bean Chili Recipe?

[Sandy777]

Does anyone have an actual no bean chili recipes with beef, chicken or trukey meat? I like them all and want to make some this weekend.

Thanks for your help as usual

[donleyk]

http://food.cookinglight.com/cooking...cipe_id=334273

Got good reviews.

[Ralph]

Here's a link to Alton Brown's chili recipe with no beans: http://www.foodnetwork.com/food/reci..._28231,00.html

[jtoepfert100]

I made the Real Texas Chili that KD posted and I can vouch for it. I actually didn't get to eat any because DH and his guest from out of town ate the entire pot! It's pretty simple, too.

[Sandy777]

Where is that Jen?

[funnybone]

It's in the link above"

Real Texas Chili
From Cooking Light


In the Lone Star state, purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck.

Cooking spray
2 pounds beef stew meat
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 cups chopped onion
1 tablespoon cumin seeds
3 tablespoons finely chopped jalapeño pepper
6 garlic cloves, minced
1 cup dry red wine
1/4 cup white vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
1 (14 1/4-ounce) can low-salt beef broth
1 (12-ounce) can beer
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup fat-free sour cream

Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
Add 3 cups onion to pan; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.

Yield: 8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)

NUTRITION PER SERVING
CALORIES 268(30% from fat); FAT 9g(sat 3.3g,mono 3.7g,poly 0.6g); PROTEIN 25.1g; CHOLESTEROL 72mg; CALCIUM 85mg; SODIUM 218mg; FIBER 2.7g; IRON 4.3mg; CARBOHYDRATE 13.8g

Chris Schlesinger
Cooking Light, AUGUST 2002

[jtoepfert100]

I'm sorry, it's the link that donleyk posted. Here is the recipe:
And if you like things spicy, I'd up the peppers or add other heat because it's not spicy. I made it as is b/c DH doesn't like spicy but our friend had to add hot sauce.

Real Texas Chili
From Cooking Light


In the Lone Star state, purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck.

Cooking spray
2 pounds beef stew meat
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 cups chopped onion
1 tablespoon cumin seeds
3 tablespoons finely chopped jalapeño pepper
6 garlic cloves, minced
1 cup dry red wine
1/4 cup white vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
1 (14 1/4-ounce) can low-salt beef broth
1 (12-ounce) can beer
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup fat-free sour cream

Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
Add 3 cups onion to pan; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.

Yield: 8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)

NUTRITION PER SERVING
CALORIES 268(30% from fat); FAT 9g(sat 3.3g,mono 3.7g,poly 0.6g); PROTEIN 25.1g; CHOLESTEROL 72mg; CALCIUM 85mg; SODIUM 218mg; FIBER 2.7g; IRON 4.3mg; CARBOHYDRATE 13.8g

Chris Schlesinger
Cooking Light, AUGUST 2002

[Sandy777]

Thank you everyone