Prep 30 mins
Cook 8 hrs
This is a great recipe to set up in the morning and eat when you get home from work. I made this intentionally because I do not like beans in my chili. You can also make it mild to hot depending on the kind and amount of chili powder and the addition of Louisiana Hot Sauce. I usually add a mixture of medium and hot chili powders. The chilies can be optional, but the morita chilies are required to give the chili a nice subtle smoky flavor.
- 1 (29 ounce) can tomato sauce
- 1 (28 ounce) can diced tomatoes
- 1 (15 1/4 ounce) can whole kernel corn
- 1 lb ground beef
- 1 medium diced yellow onion
- chili powder (to taste)
- 1 pinch salt
- 2 diced fresh jalapenos (Can substitute for canned)
- 1 diced fresh green anaheim chili (For hotter chili substitute for a New Mexico chile)
- 3 morita dried chilies, ground
- 1⁄4 cup medium Pace Picante Sauce (optional)
- 4 dashes louisiana hot sauce (~1 tsp) (optional)
- Brown beef making sure to prevent large clumps of hamburger.
- When hamburger is still pink add onion and salt to taste.
- Drain beef and add to 4qrt crockpot.
- Add tomato sauce.
- Drain and add diced tomatoes and corn.
- Add in chili powder to taste (I use mostly chili powder but add a couple dashes of hot chili powder.).
- Add the rest of the ingredients; mix well.
- Cook on low to medium for ~8hrs.
I was looking for a quick and easy no bean chili when I found this and decided to try it. I followed the recipe as it calls (minus the dried and anaheim's) and it seemed to carry a strong tomato flavor as well as being kinda on the watery side. To counter that, I bumped up the spices some and left the lid off till the water evaporated enough to the thickness we like. DH says it's a "do again", but next time I think I'll use less tomato sauce. Thanks for sharing. :)