Chili Without Tomatoes
Chili Without Tomatoes is a hearty, flavorful dish made without traditional tomato ingredients. Instead, it features a rich base of spices, beans, and meat (optional), enhanced with broth, peppers, onions, and garlic. Perfect for those avoiding tomatoes, it offers a warm, comforting alternative while maintaining the essence of classic chili.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons
Ingredients
- 1 pound 450g ground beef (or substitute ground turkey or plant-based meat)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper any color, diced
- 1 cup beef broth
- 1 can of kidney beans or black beans rinsed and drained
- 2 bottles of chili sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ cup Worcestershire sauce
- Salt to taste
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 small jalapeño finely chopped (optional, for extra heat)
- ½ teaspoon ground cinnamon optional, for depth of flavor
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper, cooking until softened.
- Add ground beef and cook until browned, breaking it into crumbles.
- Stir in chili powder, cumin, oregano, and cinnamon (if using). Cook for 1-2 minutes to release the spices' aroma.
- Pour in beef broth, water, Worcestershire sauce, and chili sauce. Stir well.
- Add kidney beans and jalapeño (if desired). Simmer on low heat for 30-40 minutes, stirring occasionally.
- Adjust salt to taste and serve hot with your favorite toppings, such as shredded cheese or sour cream.