This chili recipe has no beans and is packed with flavor. My husband won't eat beans but loves chili, so I had to create this variation on an old favorite. I used lots of canned tomatoes and onion in this dish which is great served over rice with shredded cheese and sour cream.
Ingredients
- ground beef: 1 pound
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- chili powder: 2 Tbsp
- oregano: 1 tsp (dried)
- ground cumin: 1 tsp
- hot pepper sauce: 1 tsp
- tomatoes: 1 can (28 ounce can, crushed)
- red wine vinegar: 0.25 cup
Metric Conversion
Stages of cooking
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Heat a large stockpot or Dutch oven over medium-high heat. Crumble beef into the hot stockpot. Add onion and garlic; cook and stir until beef is evenly browned. Drain off excess grease.
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Stir in chili powder, oregano, cumin, and hot sauce. Pour in tomatoes and vinegar; bring to a boil. Reduce heat to low and simmer for at least 1 hour, stirring occasionally to prevent the bottom from burning.
