Beans are great. They’re high in protein and fiber, they take on pretty much any savory flavor, they offer lots of vitamins, and they taste pretty good by themselves. But please, don’t put beans in my chili.
Don’t get me wrong. There is a time and place for chili with beans. I wasn’t raised in a bean-less chili home. I sometimes just want a bowl of my mom’s chili and cornbread. It’s nothing personal, I’m just not always up for the extra gas, okay? So when this mama is cooking, you better not expect beans.
Okay, anyway, here’s my recipe for CHILI WITH NO BEANS. Hope you enjoy!
P.S. Make this recipe your own with toppings! Our favorites are shredded cheese, cilantro, lime, sour cream, and avocado. If you’re a major garlic fan, throw a teaspoon of chopped garlic on top.
- 1 pound lean ground beef (I use 90/10)
- 1 can stewed tomatoes, Italian style
- 1 can petite diced tomatoes
- 1 container beef broth
- 1 teaspoon cornstarch
- 1 teaspoon vinegar
- 1 tablespoon brown sugar
- salt and pepper, to taste
- In a large pot, add both cans of tomatoes (not drained) and beef broth. Cook over low-med heat, stir occasionally for 10-20 minutes.
- Saute ground beef in a pan, just until it starts to brown. Add to tomato mixture.
- Add vinegar and brown sugar.
- Make a slurry with the cornstarch and a few tablespoons of the chili mixture. Add to pot of chili.
- Turn heat down to low and cook for about 30 minutes. Stir occasionally. Cook longer for even more flavor.
- Serve over/with cornbread or by itself. Don’t forget the toppings!