MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy No-Bean Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 6 servings

MMMMM---------------------------CHILLI--------------------------------
1 tb Olive oil
2 lb Ground chuck
1 White onion; diced
1 Bell pepper; seeded, diced
1 Jalapeno; seeded, diced
4 cl Garlic; minced
2 ts Cumin
1 ts Paprika
2 tb Chilli spice mix
1 ts (ea) kosher salt & black
- pepper
6 oz Tomato paste
2 tb Cornmeal
28 oz Can chunky tomato puree or
- diced tomatoes
2 c Beef stock

MMMMM--------------------------TOPPINGS-------------------------------
Sliced scallions
Sour cream
Grated Cheddar cheese
Tortilla chips
Diced avocado
Diced onion

In a Dutch oven or heavy-bottomed pot over medium-high
heat, add a drizzle of olive oil and then the ground
beef. Brown the beef well, breaking it up with a wooden
spoon while it cooks.

Let the beef cook for 5 to 6 minutes, until it’s lightly
browned. There shouldn’t be any visible pink spots on
the beef.

Add the onions, green peppers, jalapeño, and garlic to
the chili and stir. Let the vegetables cook for a few
minutes until they soften. Add the cumin, paprika,
chilli spice, salt and pepper, and stir together.

Finally, add the tomato paste and cornmeal and stir into
the mixture. It will seem very dry at this point, but
let it cook for a few minutes like that, stirring
constantly, to develop some color.

Use the liquid to scrape up any bits stuck to the pan.

Bring the chili to a simmer and turn heat down to low.
Let the chilli simmer for at least 10 minutes, but it
could simmer for hours at this point if you wanted to.
Just keep an eye on it to make sure it has enough liquid
and add water if it seems dry.

Serve the no bean chili with grated Cheddar cheese, sour
cream, and fresh scallions.

Leftovers can be kept in the fridge for a few days or
frozen for up to two months. Reheat chilli slowly on the
stovetop.

Yield: 6 servings

Recipe by: Nick Evans

RECIPE FROM: http://www.simplyrecipes.com

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