Time 1h50m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Brown beef in a large deep pan. Drain fat. Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef. Add the tomato sauce and the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick). Add masa gradually, stirring after each addition, until chili reaches desired thickness. Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.
Time 1h15m Yield 6 Number Of Ingredients 9 Steps:
Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease. Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.
Time 1h50m Yield 10 servings ( 2 1/2 qt.) Number Of Ingredients 16 Steps:
In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Time 4h10m Yield 6 servings. Number Of Ingredients 14 Steps:
Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice.
More about “easy chili con carne no beans recipes”
Time 8h20m Yield 6-8 Number Of Ingredients 17 Steps:
In a medium skillet brown the meat in olive oil, add salt and pepper to taste, move the browned meat to the crock pot. . Brown the diced onion and minced garlic in the same pan and add to the crock pot. Stir in the diced jalapenos, diced tomatoes, tomato sauce, tomato paste, diced green chilies, cumin, chili powder, cajun seasoning, unsweetened cocoa powder, salt, smoked paprika, and water. Cook 4 hours on high or 7-8 hours on low – until the meat is very tender. For more spice-heat use additional jalapenos or substitute a spicier chili. Since it’s chili I assume you don’t want less spice-heat so no instructions needed :). Toppings: grated cheese, sour cream, green onions. Don’t be afraid to add your favorite hot sauce if you want even more spice-heat. If you really like heat try my personal favorite - Melinda’s Naga Jolokia, but be careful :). Eat with: corn bread, flour tortillas, good bread, your favorite beer.
