I absolutely adore chili. Usually filled with tomatoes. Big plump, juicy tomatoes. But as I’ve mentioned in posts pasts, my significant other cannot stand them. So as much as it pains me, I have created a recipe for tomato-less chili. I find this chili to be really good, despite it’s lack of tomatoes. I use tomato paste to get some tomato flavor in there without having the actual tomato pieces in there. I think this recipe is perfect for someone looking to de-tomato-ize their chili (not sure how many of you exist!) You can also make this a more traditional chili by adding 2-3 fresh tomatoes :)
** This recipe does contain tomato paste, however, no actual tomatoes are used**
One yellow onion, chopped
2 cloves of garlic, minced
2-3 lbs. ground beef (you could also use turkey if you want to make it a little healthier)
2 TBS chili seasoning/chili powder etc.
1 jalapeno pepper, seeded and diced
1-2 habanero peppers, seeded and diced (I typically use 2)
1 can of kidney beans, drained
1 cup beef broth
1 cup beer (I suggest using a Lager, but I usually use New Castle because you can buy them in the single bottle at Harris Teeter and not have to get a six pack and there is always some left and it’s Matt’s favorite beer so BONUS! This time I used Fat Tire and it was just as good!)
2 TBS tomato paste
salt and pepper to taste
I like to prep all of my ingredients first… chop the onion, dice the garlic and peppers (I recommend wearing gloves for this), drain the beans and measure out the broth and beer.
Then I take a large pan and drizzle olive oil in it (you could use vegetable oil if you don’t have olive oil on hand though).
Over low to medium heat, soften the onions in the pan (this usuallytakesabout 10 minutes).
Then add in the garlic until fragrant (a couple minutes at most)
Then, working in batches if necessary, brown the meat.
After the meat is browned a bit, add in the chili seasoning and stir in. Add a little salt and pepper (I don’t measure, just do what feels right).
Add this mixture to your slow cooker (I like to turn the setting on to low just before this point).
The pictures pretty much tell the rest but I’ll just sum it up here: add the peppers, the beans, the beer, the broth and the tomato paste. Add a little more salt and pepper if you feel so inclined. Stir.
Put the lid on your slow cooker and cook it on LOW for 6-8 hours. If it’s still too liquidy after this, remove cover and turn up to high for about 30 minutes, stirring occasionally.
Easy and delicious. Inexpensive and hassle-free! Love everything about this. Still miss the tomatoes but at least now there is a tomato-less recipe out there for people trying to accommodate tomato-haters :) The best part? See picture below… I obviously did not clean up at all (see crumbs). This is the mess created by this meal (really the lack of mess!) Love the easy cleanup of this meal! PS that giant tupperware is what I use to keep the chili in the fridge all week for easy hassle-free meals on the fly!