Real Chili Doesn’t Have Beans in The Quest Kitchen

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Chili Without BeansAs I mentioned on Friday, I took a pole dancing class at a new studio and I promised to update you on how it went. I didn’t like this class as much as the first. When I took my first series, the class started everyone at Level 1 and we all began class on the same night.

At this studio, the classes have Levels 1 – 3 together and the classes are ongoing which means that everyone starts at different times. That meant a lot of standing around while the instructor demonstrated advanced moves and a lot of watching to figure out what I was supposed to do.

Standing around means very little exertion or exercise involved. Everyone was very friendly and encouraging though which I love in these classes. I’m glad I gave it a try because I learned a couple tips but I’ll be going back to the other studio for my Level 2 series instead of continuing at this one.

The Kid wanted chili after class but the restaurant we went to couldn’t guarantee that their chili was dairy free so we had to pass. We definitely didn’t need to tempt allergy fate. Last night I decided to make chili for her on our own so I got out my old trusted recipe that makes really good chili. Since I hadn’t planned ahead of time, I made it on the stove.

If you have more time to wait, you can also do this in the crock pot. The ingredients for the crock pot are the same. Just follow the first part of the instructions and cook the meat on the stove top, then dump the meat mixture and everything else into the crock pot and cook on low for 8 hours or so. You have to cook the meat prior to crocking so that you are sure it’s cooked all the way.

Chili Without Beans

  • 2 slices bacon
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 lbs ground beef (I used 94/6)
  • 2 carrots, sliced into coins
  • 1 can diced tomatoes (14.5 oz)
  • 1 can water (fill the tomato can with water)
  • 2 Tbsp chili powder
  • 1 tsp paprika
  • 1 tsp basil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp unsweetened baking cocoa

Heat a large pot over medium heat and saute the bacon until cooked all the way. Add the onions and garlic. Cook and stir often until the onions are translucent, then add the ground beef. Cook the beef until there is no pink left. Add the carrots, tomatoes, water, and spices and stir to combine.

Cover and simmer over low heat for about an hour. Stir every now and then to mix everything together. After an hour, add the vinegar and cocoa and stir. Simmer for another 20 minutes or so. Makes 6 – 8 servings.

You can always use more or less chili powder depending on how spicy you like it. I’m sure you could easily toss beans in while simmering too if you insist on beans in your chili. I topped The Kid’s bowl with dairy free cheddar. She loved it and is planning to take leftovers to school tomorrow.

I love spending my weekends cooking in fall. The house always ends up smelling yummy. In case you missed yesterday’s recipe, we made tropical waffles. I had the leftovers for breakfast this morning before yoga topped with almond butter.

What are your favorite fall recipes? Do you like your chili with or without beans?

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