Phew this last week has been a whirl wind!! I feel like it has been forever since I posted on my blog. I have so many pictures of recipes I have been making, but I have been slacking on putting them up on my blog 😦 I am going to try to get better at that. This last week I didn’t post ANY new posts because I was sick all week….booo! But since I am feeling better I thought I would take this opportunity to finally upload a new recipe. This one is No- Tomato Chili. I can’t eat tomatoes. I guess I’m allergic to them. But it’s the perfect time of year to make chili…..here in lies my dilemma. So I searched and searched for a chili recipe that had no tomatoes, but also was super yummy. I finally found just the right one (with a few adjustments of my own of course) and boy was it a delight to eat on a cold fall day. I made a WHOLE crockpot full of this chili. I froze some leftovers and I also have Frito pies and chili over baked potatoes on my dinner menu this month, so we are defiantly satisfying our craving for chili. I don’t think this meal could get any easier really. I made it one morning before I was headed to work, it literally took me about 15 minutes to throw everything into the crockpot and I just let it simmer all day. When I got home the house smelled like delicious chili! 🙂 Try this recipe out; let me know if you like a no-tomato chili as much as I do!
- 1 lb ground beef
- ½ Onion, diced up into little pieces (I used a yellow onion, but any onion would work)
- ½ Green bell pepper, diced up
- ¼ C Worcestershire sauce
- 1 ½ TBS Chili Powder (If you like spicy food, feel free to add more)
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. garlic powder
- 3 cans Kidney beans (I used one can of dark kidney beans and two cans of light kidney beans, but I don’t think it matters, you can use any kind of kidney beans you like)
- 3 cans of pork and beans
- 1 can of green enchilada sauce
- 1 can of beef broth
- Shredded cheese
- Some diced up jalapenos (from the jar)
- Salt and pepper
- First, in a frying pan cook your ground beef and onions until the ground beef is completely cooked through.
- While that is cooking, place everything listed above into the crockpot. Mix everything well together. I did drain the liquid from the bean cans. If it doesn’t seem liquidy enough, add more green enchilada sauce, beef broth OR water whichever you prefer. I only diced up about 5-6 jalapenos because I don’t like very spicy, but feel free to add to your liking.
- Once your beef and onions are finished, put into the crockpot and mix in really well.
- Place the lid on and cook on low for 10 hours.