No-Tomato Chili

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… 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


  1. First, in a frying pan cook your ground beef and onions until the ground beef is completely cooked through.
  2. 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.
  3. Once your beef and onions are finished, put into the crockpot and mix in really well.
  4. IMG_2262
  5. Place the lid on and cook on low for 10 hours.




One thought on “No-Tomato Chili

  1. Pingback: Grandmas Chili |

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