In a nutshell, I randomly got a strong craving for chili (and no, what you might be thinking about me craving random foods so often is indeed not the case!). Since I don't enjoy beans, and beanless chili recipes are relatively difficult to come by, I asked my friends. Bonnie came to the rescue, sending me a recipe that she had created herself.
I absolutely loved it and would happily make it again, but Andy thought that it was reminiscent of the bolognese sauce I made recently and that it was "missing something." When I reminded him that it was, indeed, missing a key ingredient (he's a bean fan), he still wasn't quite satisfied. The great thing about this recipe is that it's so customizable that you can tweak it to your tastes really easily, so next time I'll try to make it a bit heartier for him. Hope you feel free to play with it too. Thanks for sharing, Bonnie!
Adapted from Bonnie
1 jalapeno, seeds and ribs removed, minced
1 large onion, diced
1 pound ground beef, chicken, turkey or a mixture
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp thyme
1 tblsp chili powder
Hot sauce to taste
1 can tomato sauce (the unseasoned, plain, just cooked tomatoes kind)
1 can tomato paste
1 can stewed tomatoes
1 can diced tomatoes
1 bottle of beer, not dark
1 tsp garlic powder
2 cloves tbsp minced garlic
1-1 1/2 tbsp kosher salt to taste
1. Saute the onion and jalapenos in a bit of butter, oil, or cooking spray.
2. Brown the meat with a little salt and pepper.
3. Add meat, onions and jalapenos into a dutch oven or crock pot. Add remaining ingredients and stir well. Simmer in dutch oven for 3-4 hours, stirring occasionally, or in crock pot on on low for 8 hours or high for 4.