I don't use a recipe when I make chili. Just brown meat and onions and garlic, then
add ground chili & cumin to taste with a very little bit of oregano, preferably Mexican, salt, pepper and water or combo water/beer.Oh, and beans are acceptable served with chili, but they are never to be cooked in the same pot. Actually, I do like Wick Fowler chili mix in a pinch and it includes an eight ounce can of tomato sauce in the prep. Here is a no tomato/no beans recipe that is very good:
PECOS VALLEY BOWL OF RED (CHILI)
Printed from COOKS.COM
1 tablespoon bacon drippings
1 large onion, coarsely chopped
3 pounds beef, coarsely ground
1 1/2 teaspoons garlic, minced
1/4 cup ground chili peppers, red hot
1/4 cup ground chili peppers, red mild
1 tablespoon ground cumin
3 cups water
2 teaspoons salt
Melt bacon drippings in heavy Dutch oven; add onion and cook about 5 minutes until tender. Mix meat with garlic, chiles and cumin. Add to the onion and cook, stirring often, about 15 minutes until the meat loses its pink color. Stir in the remaining ingredients. Simmer uncovered 3 to 4 hours or until the meat is very tender and flavors are well blended, adding more water as needed. Adjust seasonings to taste. Makes 8 servings.
