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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy No-Bean Chilli   
    Categories: Beef, Vegetables, Herbs, Chilies   
         Yield: 6 servings   
       
   MMMMM---------------------------CHILLI--------------------------------   
         1 tb Olive oil   
         2 lb Ground chuck   
         1    White onion; diced   
         1    Bell pepper; seeded, diced   
         1    Jalapeno; seeded, diced   
         4 cl Garlic; minced   
         2 ts Cumin   
         1 ts Paprika   
         2 tb Chilli spice mix   
         1 ts (ea) kosher salt & black   
              - pepper   
         6 oz Tomato paste   
         2 tb Cornmeal   
        28 oz Can chunky tomato puree or   
              - diced tomatoes   
         2 c  Beef stock   
      
   MMMMM--------------------------TOPPINGS-------------------------------   
              Sliced scallions   
              Sour cream   
              Grated Cheddar cheese   
              Tortilla chips   
              Diced avocado   
              Diced onion   
       
     In a Dutch oven or heavy-bottomed pot over medium-high   
     heat, add a drizzle of olive oil and then the ground   
     beef. Brown the beef well, breaking it up with a wooden   
     spoon while it cooks.   
        
     Let the beef cook for 5 to 6 minutes, until it’s lightly   
     browned. There shouldn’t be any visible pink spots on   
     the beef.   
        
     Add the onions, green peppers, jalapeño, and garlic to   
     the chili and stir. Let the vegetables cook for a few   
     minutes until they soften. Add the cumin, paprika,   
     chilli spice, salt and pepper, and stir together.   
        
     Finally, add the tomato paste and cornmeal and stir into   
     the mixture. It will seem very dry at this point, but   
     let it cook for a few minutes like that, stirring   
     constantly, to develop some color.   
        
     Use the liquid to scrape up any bits stuck to the pan.   
        
     Bring the chili to a simmer and turn heat down to low.   
     Let the chilli simmer for at least 10 minutes, but it   
     could simmer for hours at this point if you wanted to.   
     Just keep an eye on it to make sure it has enough liquid   
     and add water if it seems dry.   
        
     Serve the no bean chili with grated Cheddar cheese, sour   
     cream, and fresh scallions.   
        
     Leftovers can be kept in the fridge for a few days or   
     frozen for up to two months. Reheat chilli slowly on the   
     stovetop.   
        
     Yield: 6 servings   
        
     Recipe by:  Nick Evans   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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