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Tasty Recipes Tori's Beanless Chili

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Tori's Beanless Chili

"This is a big pot of chili, great for when you have company; or you can freeze half and serve it again on a cold night when you don't feel like cooking. This is not too spicy for my young kids but flavorful enough to please the adults."

Ingredients :

  • 1/4 cup water
  • 2 large onions, diced
  • 2 pounds ground beef
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 4 red bell peppers, seeded and diced
  • 4 cups tomato-vegetable juice cocktail (such as V8®)
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 (26 ounce) can tomato soup (such as Campbell's®)
  • 1 pound chorizo sausage, ground
  • 2 (4 ounce) cans diced green chiles
  • 3 tablespoons chili powder (such as McCormick®)
  • 1 tablespoon adobo seasoning (rojo adobo) (optional)

Instructions :

Prep : 15M Cook : 14M Ready in : 1H30M
  • Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper as it cooks. Drain excess grease.
  • Heat olive oil in a large skillet over medium heat; cook and stir bell peppers in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined.
  • Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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