Tomato Free Zesty Chili

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While I love tomatoes of all sorts cooked into almost any form, I also know that this savory fruit can be unkind to those with acid reflux and related disorders. My husband enjoys traditional northern chili, but his stomach complains when he eats it. To solve this problem, I wanted to develop a red chili with no tomatoes. This quest seemed puzzling until I realized that we had been enjoying just such a soup at a local burger diner. During one of our many visits there over the past couple years, I closely examined the soup, spoonful by spoonful, and determined that what set this concoction apart from other local chili was the lack of diced tomatoes or tomato sauce.

I don’t wish to encroach on this local favorite by copying it, so I made a chili this afternoon that was significantly spicier than the diner chili.

Tomato Free Zesty Chili

Serves 8

  • 2 lbs ground beef
  • 1 T chili powder
  • 1 quart reduced sodium beef broth, divided
  • 1/4 cup corn starch
  • 1 – 15.5 oz can hot chili beans, undrained
  • 1 – 15.5 oz can dark red kidney beans, undrained
  • 2 – 1.25 oz packets Tex Mex chili seasoning (or 2 packets of your preferred chili seasoning mix)

Sprinkle ground beef with 1 T chili powder. Brown and crumble in dutch oven, drain excess fat. Mix 1/2 cup beef broth and corn starch to make a slurry. Pour remainder of the quart of broth into dutch oven. Bring to a bare simmer and whisk in slurry. Bring mixture to a boil, stirring gently. Let boil for two minutes, until slightly thickened. Stir in both cans of beans and the seasoning packets. Reduce heat and let simmer for 30 minutes. Enjoy.

Easy Big Batch Chili

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Cooking played a vital role in my recovery from depression. As I tried more recipes and created some of my own, I felt mastery despite that I was and am not a fantastic cook. Even when I felt like my life was falling apart outside the kitchen, I knew I could succeed at planning a meal with limited resources that people might even like.

It all started with chili. Here was a one dish meal that was challenging to screw up. I experimented with the recipe my mom taught me in my teens. After a few attempts that were too fiery, I arrived at basic template for chili that could be embellished or scaled to suit the occasion.

After I had been stuck in moderate depression for years, my mom suggested that I try making chili for a 100 for my brother’s wedding reception. This was to be an informal gathering for family who hadn’t been able to attend my brother’s out of state wedding. For the first time in months, I did not agonize over choices or planning. I did not dread failure. I just did it. About half of people who tried my chili at that reception liked it enough to ask who made it. This mattered more to me than they could ever know.

I learned that if I acted without worrying whether anyone would like the result, my chances of a positive outcome were greater.

This evening I made my chili once again. It continues to evolve. This version can serve 10-12 people. I freeze cooled leftovers in sandwich bags. This chili keeps well frozen for two months.

Choosing no salt added versions of the canned tomatoes can help control the sodium level. If lower sodium plain beans are used, I recommend adding more chili powder to taste.

Big Batch Chili

  • 3 lbs ground beef
  • 2-16 oz cans mild or medium chili beans, undrained
  • 14.5 oz can diced tomatoes, undrained
  • 14.5 oz can diced tomatoes with green chilies, undrained (a 10 oz can is fine, too)
  • 29 oz can crushed tomatoes (fire roasted crushed tomatoes work great, too)
  • 3 T plus one teaspoon chili powder, divided
  • 1/2 t black pepper
  • 1 beef boullion cube (optional but tasty)
  • 1/4 cup water
  • 1 t Sriracha sauce

Brown the ground beef with 1 teaspoon chili powder in Dutch oven.  Drain well. Add beans, tomatoes, 3 T chili powder, pepper, water and Sriracha sauce. Bring the chili to a simmer and add the boullion cube if using. Simmer f0r at least 30 minutes. Enjoy.

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