The Best No-Bean Chili Recipe

Mexican-Inspired Dish Served Several Ways

Jul 20, 2009 Tina Costanza

Chili is both zesty and filling, and this recipe includes a few vegetables to boost its good-for-you factor.

The Best No-Bean Chili can incorporate beans if so desired. The chili makes an excellent meal on its own, or it can be served as a sauce for pasta or dip for nacho chips. The amount of vegetables in the recipe can be increased to suit individual tastes, but they shouldn’t overpower the tomato sauce — a nearly thick soup-like consistency should be maintained for best results.

Ingredients for the Best No-Bean Chili

Serves about four to six.

One package of lean ground beef (the smaller package, not the family size one)
One can or jar of plain tomato sauce
Half a cup of chunky salsa (the store-bought kind is fine)
One green pepper, seeded and chopped
Two stalks of celery, chopped
Two small tomatoes (any kind), diced
One jalapeno pepper, seeded and chopped (if desired)
Half an onion, diced
One glove of garlic, chopped
A dash or two of hot sauce (if desired)
A hearty pinch of salt
A dash of pepper
Vegetable or olive oil

How to Make the Best No-Bean Chili

Add a dash or two of vegetable or olive oil to the bottom of a large cooking pot on a burner, and turn the heat on high.
When the oil is hot, add the chopped onions and garlic. Reduce the heat to medium and cook the onions and garlic until they are browned.
Add the lean ground beef to the pot. Using a wooden spoon, break it up into crumbly-looking pieces and cook until browned.
Add the green pepper, tomatoes, celery, salt and pepper into the pot, and cook until the pepper and celery softens a little.
Add the tomato sauce, hot sauce, jalapenos and salsa into the pot.
Reduce the heat to between low and medium. Cover the pot with a lid and let it cook for about half an hour. Stir it occasionally so it doesn’t stick to the pot.
Spoon the chili into bowls and enjoy!

Tips to Make Chili

Care must be taken when working with jalapenos — or any hot — peppers. Do not rub eyes or touch mouth when handling them (they will burn!), and wash hands with soap after handling the peppers.

In terms of onions, it has been suggested that running a knife under cold water before chopping them helps prevent eyes from tearing up when handling the onions.

Once the chili has cooled, it can be spooned into microwavable containers in individual servings and frozen. The frozen portions can then be heated in the microwave, or reheated in a pot. The chili can also keep in the fridge for a day or two, and be served with a dollop of sour cream, shredded shredded Monterey jack cheese or shredded cheddar on top.

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Tomatoes — The Base of the Best No-Bean Chili.