This chili without tomatoes has a great kick to it. For those of you who don't like chunky tomatoes, this one's for you (and it's great if you like tomatoes too)!
Ingredients
- ½ pounds lean ground beef: 2 piece
- salt: (to taste)
- medium onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped, optional)
- garlic, pressed: 3 clove
- Worcestershire sauce: 0.25 cup
- chili powder: 5 Tbsp
- ground cumin: 2 tsp
- oregano: 2 tsp (dried)
- chili sauce: 2 bottles (12 ounce bottles)
- kidney beans: 1 can (15 ounce can, drained)
- cannellini beans: 1 can (15 ounce can, drained)
- beef broth: 1 can (14 ounce can)
- cheddar cheese: 2 cups (shredded)
- jalapeño pepper: 0.25 cup (chopped, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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Reduce heat to low and stir in chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
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Ladle into bowls to serve and top with shredded cheese and jalapeño.
