Beanless Chili

By sunshinemom

Ingredients

• 2 lbs lean ground beef
• 1 lbs lean beef for stew
• 1 green pepper
• 1 onion
• 1 can mild (or medium or hot) diced tomatoes with green chilies
• 1 small can tomato paste
• 1 tsp cinnamon
• 2 tsp chopped garlic
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 1 tsp salt (more to taste)
• 1 tsp red pepper (optional)
• 1/4 cup ketchup (optional--I used low sugar ketchup)
• ground cumin to taste
• chili powder to taste

Details

Servings 12

Preparation

Step 1

*Add meats, chopped green pepper, onion (any kind--I used a red onion because that's what I had in the veggie drawer), and garlic to large pot. Brown on medium high heat.
*As the meat begins to brown sprinkle about the salt, 2 tsp of chili powder and 1 tsp of cumin on top and continue to brown.
*When all traces of pink are gone, add the can of tomatoes and chilies, the tomato paste, cinnamon, Worcestershire sauce, ketchup, and red pepper (if you choose to use it). Give it a couple of shakes more of chili powder, too.
*Mix it all together and then drop in the bay leaves.
*Boil on medium low heat for three hours, tasting periodically and adding more cumin and chili powder as needed. I added probably another tsp of cumin and 2 tsp of chili powder total. Taste for salt content, too. Taste, taste, taste!
*After three hours the stew meat will be falling apart tender and you can turn down the chili to a simmer until you are ready to eat it.