It’s another cold winter, and Doug is at it again. He made chili. He makes it once a year. Last year he knocked it out of the park with this five bean chili. He changes it every year. He made his five-bean chili again this year, but just for me, made a pot without beans and without cumin. If you think food bloggers love all spices, you are mistaken. I don’t like cumin, not even the smell of it. I will on occasion eat it, but probably not more than once a year.
His genius in this recipe was mixing up the flavor a bit with Italian sausage and paprika. Italian sausage, paprika and chili powder don’t usually find themselves together, but the paprika gave the ground beef the oomph it needed. This can also serve for a taco filling, or a taco salad.
The big surprise was finding some process pictures on my kitchen computer and a hand-written recipe. He said “you’ll want to blog your bean-less chili.” Well, now, I have a sous blogger in the kitchen. This is fantastic. How can I get him to do more of this?
Actually, he’s very involved with Spinach Tiger. He is on a serious learning curve for video, which we are excited to roll out. He is a super taster, so I never worry about the quality of my recipes, and he has just made it his goal to learn everything about quality video in a serious way.
There’s a no cheese way to eat this too!
He used to work for Apple, is very tech minded with anything music/computer, so the crossover should be a breeze. This is great support. If I can free myself of left brain work, I can stay more creative. It’s a perfect joint effort. He says he actually enjoys editing video. I would rather do push ups. That’s how he feels about shooting food. I could spend an hour photographing a dish and eating it cold and then deciding I hate the photo and do it all over again.
He would rather shoot his foot that shoot his food.
But, we both agree on eventually eating it. I loved the no beans chili with ground beef and Italian sausage. It’s Paleo friendly, and versatile.
- 1¼ pound grass fed ground beef
- 1 pound Italian sausage
- ½ red pepper, diced
- ½ yellow pepper, diced
- ½ hot chili pepper diced
- ½ onion, diced
- 3 cans diced tomatoes
- 1 teaspoon smoked paprika
- 1 dash cayenne pepper
- 3 tablespoons chili powder
- salt
- pepper
- avocado for garnish
- cheddar cheese for garnish
- sour cream for garnish
- Dice the onions and peppers. Brown the meat in a large skillet. When almost brown, add half the chili powder, peppers, and onions and stir in with the meat and allow to cook for 3-4 minutes, then add one can of diced tomatoes. Cook another couple of minutes. Then empty skillet into a crock pot with all the remaining ingredients. Add more or less cayenne pepper to taste. Mix well, then slow cook for 6 hours.
Cait says
May 21, 2017 at 10:07 amHave been making this chili with a few additions and it always turns out fantastic! Since the recipe you have here is a little vague, here’s my suggestions:
Use whole peppers and onion as opposed to only 1/2 of each.
Omit chili pepper and add a whole jalapeno.
Canned tomatoes – MY experiences have me using 2-14.5oz cans AND 1-28oz can diced tomatoes. I have found fire-roasted diced at the store before and used them – they are delicious!
Add a splash of Worcestershire and a few drops of liquid smoke to add flavor.
I have also added a can of black beans if you’re craving another filler. Any beans would do – black tasted great! 🙂
All other ingredients of the recipe I kept the same. Spices can always be altered to your taste!
I hope my suggestions are helpful to any other chili lovers!
Cait says
May 21, 2017 at 10:10 amAlso wanted to add I enjoy topping this with green onion and always with a side of cornbread ! 🙂
Olga says
June 9, 2014 at 6:54 amThis chili was yummy — good seasoning.
Olga says
June 2, 2014 at 8:33 amFor the diced tomatoes, do we use 140z cans or 28oz cans? Both are available at my grocery store, so want to be sure. Thanks.
Angela Roberts says
June 6, 2014 at 8:54 pmOlga, I would use the 28 oz.
Norma-Platanos, Mangoes & Me! says
February 18, 2014 at 6:33 amLove, ove the addition of the sausage….
Teresa, foodonfifth says
February 13, 2014 at 7:33 amAngela, I just realized upon reading this that I have never, ever, made chili without beans! What is up with that? I really will try this as I love a new idea, especially one that should be so obvious but that I never thought of before…sometimes it take a fellow blogger friend to open up those little closed closets in our food brains.
Thanks to your husband and you for this idea that I am sure Wouter will love. I love the idea of using for tacos as well. Two meals in one is always the best way to cook. Thanks Angela.
angela@spinachtiger says
February 13, 2014 at 7:43 amTeresa, yes, too bad you didn’t get to meet Doug. You guys would really click.
sippitysup says
February 12, 2014 at 6:47 pmI do think foodbloggers like all spices. Which proves I’m an idiot because I am constantly surprised by the folks who won’t eat cilantro. I guess cilantro is an herb, but same idea. GREG
Rich Looby says
February 12, 2014 at 4:44 pmJust finished making beef stew. Blizzard on way. Heading to get the ingredients for this. Have most already. Kudos!
* Ortega has a new product. Soft taco in shape of a boat. Perfect!
Angie@Angie's Recipes says
February 12, 2014 at 1:12 pmNo beans means less carbs..which is great! Your chilli looks warming and delicious.