This chili recipe has no beans and is packed with flavor. My husband won't eat beans but loves chili, so I had to create this variation on an old favorite. I used lots of canned tomatoes and onion in this dish which is great served over rice with shredded cheese and sour cream.
Ingredients
- 1 pound ground beef
- 1 large onion , chopped
- 2 cloves garlic , minced
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon hot pepper sauce
- 1 can crushed tomatoes , 28 ounce
- 0.25 cups red wine vinegar
Instructions
-
1
Heat a large stockpot or Dutch oven over medium-high heat. Crumble beef into the hot stockpot. Add onion and garlic; cook and stir until beef is evenly browned. Drain off excess grease.
-
2
Stir in chili powder, oregano, cumin, and hot sauce. Pour in tomatoes and vinegar; bring to a boil. Reduce heat to low and simmer for at least 1 hour, stirring occasionally to prevent the bottom from burning.
Nutrition Facts
Per serving
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