BEANLESS CHILI

 

Easy to make recipe, one the whole family will love. Make a large batch and freeze, perfect for the after the holidays. 

2 pounds ground beef
1 pound Italian sausage
2 Cans red kidney beans, drained (optional) 2 (28 oz.) diced tomatoes with juice
1 (6 oz.) tomato paste
1 large onion, chopped
4 stalks celery, chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 green chilies chopped (optional)
6 pcs bacon (fried, drained and chopped) 1 cup broth
¼ cup chili powder
1 TBS minced garlic
1 TBS dried oregano
2 tsp ground cumin
1 tsp dried basil
1 tsp Celtic sea salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 (8 oz.) block Cheddar cheese, shredded

Heat a large fry pan and brown the ground beef and sausage. Drain off excess grease. Add tomato paste, vegetables, bacon, beans and broth. Then season with remaining spices. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. Serve, and garnish with cheddar cheese, if desired. Makes 12 servings.
**Tip: Brown beef, sausage and fry bacon. Drain and cool. While meat is cooking, chop veggies. Put meat, beans, & veggies in a freezer bag as well as the seasonings. Freeze and have ready for an easy crockpot meal. To use in crockpot, thaw frozen chili in refrigerator the night before. In the morning, add the chili to crock along with 1 C of broth and diced tomatoes. (This works too if you forget to thaw the night
before. Works best to use less broth if not thawed prior to use in crockpot)

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