For wonderful scrambled eggs, microwave one egg per person in a cup with a little milk and pepper. With no filthy pan to clean up, it is quick and simple.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 2 ½ pounds lean ground beef
- salt to taste
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped (Optional)
- 3 cloves garlic, pressed
- ¼ cup Worcestershire sauce
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 (12 ounce) bottles chili sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (14 ounce) can beef broth
- 2 cups shredded Cheddar cheese
- ¼ cup chopped jalapeno pepper (Optional)
Instructions
- Crumble ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off grease and season with salt to taste.
- Add onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce heat to medium and season with Worcestershire sauce, chili powder, cumin, and oregano. Cook and stir for another 5 minutes.
- Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
- Ladle into bowls to serve and top with shredded cheese and jalapeño.
Nutrition Facts
| Calories | 900 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 10 g |
| Protein | 57 g |
| Saturated Fat | 26 g |
| Sodium | 1109 mg |
| Sugars | 3 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
Too sweet don’t use the chili sauce unless u like sweet chilli I wish I would have read the reviews before making this I hate sweet chilli can’t taste nothing but sugar I like chilli with authentic flavors this ain’t it at all
Tried this out as my daughter hates run of the mill chili. Got to say didn’t care for it. Much like other reviews that Chili Sauce condiment is just overpowering and too sweet. There has to be a less overpowering substitute. With that said, if you can handle the sweetness and taste of chili sauce it is still a fine recipe and the chili that results is still fine – just not my cup of tea.
An easy meal to throw together and the flavor was so good every one in the family enjoyed it (a rare thing with 4 teenagers!) I’ve made it as is before but this time I didn’t have all the ingredients, and it still came out great. Instead of chili sauce I used a can of tomato sauce. No peppers or onions and it works fine with ground turkey and chicken broth. (We don’t eat beef.) A can of corn added a nice touch in it and we ate it with tortilla chips and never missed the cheese. Thanks for sharing!
After reading some of the reviews, I also decided to only use 1 bottle of chile sauce. And to keep the liquid levels, I added a bottles’ worth of water. I’m glad I did, because it is still pretty tangy. But I liked it and was pleasantly surprised. It does need a bit more savory flavor…Maybe next time I’ll not add the water and I’ll increase the Worcestershire sauce. Maybe add just a bit more heat (the jalapeno wasn’t enough). Definitely needs tweaking but overall, good base without the tomatoes.
Great flavor!!! I will make it again but use a smidge less liquid.
I made it as written except for the chili sauce which has a tomato base. it was delicious and I will definitely make it again. the chili sauce is not necessary and you won’t miss it. I threw the ingredients in a slow cooker and set it on low for 6 hours. delicious
Used Sriracha CHILI Sauce… Everyone who’s complaining doesn’t know what REAL chili sauce is. This had a great kick and no sweetness…just good solid flavors and some heat. I loved it. You don’t need Heinz to do this justice.
Awesome! This is my go-to for chili as not everyone in my family is a tomato lover. Has a great sweet flavor.
The title of this says “no tomato” but a significant ingredient of this recipe is the chili sauce, which contains tomato.
NOT TOMATOLESS! I would assume most people looking for this recipe are allergic to tomatoes as I am. I was at the store looking for chili sauce and all the bottles I found the main ingredient was tomatoes…
I recently developed an allergy to tomatoes and peppers and have really missed my chili. I omitted the peppers and chili sauce and oregano because I didn’t have any. I added tumeric and brown beans in molasses. It turned out great my husband said it was almost as good as my old chili recipe.
I was excitedly to find no tomato chili recipe as my husband cannot eat any. However, when I proceeded to make the recipe, I quickly realized the bottled chili sauce the recipe calls for does have tomatoes in it. I am surprised nobody with tomato allergy suffered a severe consequence. This should be renamed.
I gave it two stars because I was able to doctor it up enough to eat it. Quite frankly I thought it was awful. I think 2 12 oz. bottles of chili sauce was WAAAAAY too much. It was so tomato tangy that it wasn’t edible. After adding another cup of beef broth and an additional 6 cups of water it was edible. Not sure if the 2 12 oz. bottles is a misprint or not. I think it may have been pretty good with just one bottle. I will give it one more try using 1 bottle and see what happens.
My wife is on a strick diet and can’t have tomatoes but loves chili. Tried this and loved it. Substituted turkey and turkey broth instead of beef simple truth organic tri blend beans and left off Worcester plus 2 cups water for more juice. Was amazing will be making again as long as she can’t have tomatoes.
Wife used Heinz chili sauce, main ingredient-TOMATO past. Between the tomato past and vinegar in the chile sauce this seemed to me to have more of a tomato taste than your average Chile. Maybe calling for chile sauce should be more specific.
I’m not a fan of foods with chunks of tomatoes in them, so I’ve had a really hard time finding a chili recipe that tasted good, but allowed me to not have to pick tomatoes out. I love this recipe and only tweaked it a little bit. First, I used a can of Bush’s chili beans in place of the caneletto beans. And more importantly I used a 12 ounce bottle of Yuengling lager in place of the beef broth. I can’t wait to make more chili for the next big football game.
thought this was great for a no tomato chili until I read it had chili sauce in it…which tomatoes…
This is not Tomato-free, it just has no added tomato. I had to make substitutions because I wanted tomato-free. Chili sauce is a ketchup-based sauce which adds flavor. I am still searching for tomato-free as my sister is allergic to tomatoes and when she comes I have to make special recipes for her. It is not easy to eliminate tomatoes, trust me. Thanks for an excellent no-tomato, not tomato-free, recipe. I had to rate on what it IS not what it ISN’T.
My review is based on the recipe’s basics and proportions, since I ended up improvising quite a bit with ingredients I had on hand. I made half of a batch, since I’m only feeding myself and my DH, but it still made plenty. I substituted Penzey’s dehydrated garlic and green and red bell peppers. I used a couple of Tbsp McCormick’s hot taco seasoning instead of the majority of the spices, though I did add some extra chili powder and cayenne during the simmer stage as DH and I like it HOT! I did not have Worcestershire or “chili sauce” on hand, so I used a dollop of steak sauce and added a bit of Trader Joe’s Sriracha sauce to some regular old Heinz ketchup. I also, subbed a can of spicy borracho beans for the other types. The recipe provided me a great basis for me to adapt to suit our needs and tastes, as DH and I do not like chunky tomato bits in our chili! It WAS a bit sweet due to the addition of ketchup/chili sauce, but it wasn’t overwhelmingly so and the sweetness provided a counterbalance to the spiciness that was very enjoyable. Topped with colby jack cheese and served with jalapeño cheese Basic Corn Muffins (also from this site).
I made this for the picky “no-chunky-tomato-eater” in the family. It was good, but I think it needs a bit more kick. The chili sauce I purchased may have given my chili dish a sweet taste (it contained high fructose corn syrup, a corn-based sweetener) which I did not care for. I would like to try again without the sweetener and more chili powder or cayenne (red) pepper.
Great recipe. My husband doesn’t like regular chili, but we eat this one over rice and he likes it! I don’t use chili sauce. Instead I substitute 2 15 oz. cans of green enchilada sauce, so that there are absolutely no tomato products in the end result. I also add a small (5-6 oz) can of diced green chili peppers into the mix with the enchilada sauce, as well as two cans of pinto beans (in addition to the other beans listed in the recipe). So glad I’ve found this recipe so I have a chili that my husband will eat and I’m not stuck having to eat the whole pot myself!