NO BEAN Chili by The Cajun Ninja

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while Monterey Jack is often cheaper.

Heat a pot on medium to medium-low heat.

Chop 2 yellow onions, 1 green bell pepper, 1 poblano pepper, and 2 jalapeños, deseeding the jalapeños as desired.

Add 1 tablespoon of olive oil to the pot and coat it evenly.

Add the chopped vegetables to the pot and sauté for 25 minutes until soft.

In a separate sauté pan, heat another tablespoon of olive oil over medium heat.

Add 2 pounds of ground beef to the sauté pan, breaking it up as it browns.

Drain excess fat from the ground beef using a strainer lined with paper towels.

Return the sautéed vegetables to the pot, adding a splash of cold water to deglaze the bottom.

Add 1 six ounce can of tomato paste to the pot and stir for another 5-10 minutes to combine.

Add 2 fourteen and a half ounce cans of fire roasted diced tomatoes, pouring in the juice first to help deglaze the pot.

Stir in 4 minced cloves of garlic and sauté for an additional 5 minutes.

Add 1 15 ounce can of tomato sauce to the mixture.

Return the browned ground beef to the pot and stir to combine.

Add 2 tablespoons of chili powder, 2 tablespoons of cumin, 1/2 tablespoon of garlic salt, 1/2 tablespoon of smoked paprika, 1/2 tablespoon of chipotle chili powder, and 1/2 tablespoon of Cajun or Creole seasoning to the pot.

Pour in 1 cup of water, using it to rinse out the cans of tomatoes and sauce.

Add a couple of bay leaves to the pot.

Bring the mixture to a slight boil, then cover and lower the heat to a simmer.

Let the chili simmer for 2 hours, stirring every 10 minutes to prevent sticking.

After 1 hour, add 1/2 cup of water and 1 teaspoon of salt to balance the flavors, then cover and continue simmering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens