Shelleys No Onion Chili Recipes

SHELLEY'S NO ONION CHILI

Steps:

• Brown ground beef with broiled steak seasoning, Worcestershire, garlic, mushrooms and celery.
• While meat and vegetables are browning, place tomatoes, tomato sauce, beans, water and spices in 5 quart stock pot.
• When meat mixture is browned and vegetables are sautéed, drain hamburger mixture well.
• Place hamburger mixture in pot with tomatoes, beans and spices.
• Stir well.
• The liquid part of the soup should be about 1 inch above the ingredients, so add water accordingly.
• Bring to a boil and then turn down heat to simmer.
• Simmer 3-4 hours.
• 15 minutes before serving, thicken soup with flour and water paste.
• I add several hot tablespoons of soup to the flour mixture so it is all the same temperature and very smooth, then pour into hot soup.
• Bring soup to a boil and let it thicken.
• Simmer an additional 3-5 minutes.
• I like to put corn chips in the bottom of my bowl and then add soup, garnish with cheese and sour cream and black olives.

FRENCH ONION CHILI

Steps:

• Preheat the oven to 350 degrees F. Start heating the chili in a small saucepan over medium heat.
• Crush the onion-flavored rings with your hands so they become a crumble, and make a layer of them in each of two ramekins. Add a layer of chili up to the rim of each ramekin. Pull some strings of the cheese and lay them on top of the chili. (It doesn't matter if you don't cover the top perfectly; they'll melt nicely.) Bake until a uniform, gooey crust forms, about 10 minutes.

SAUSAGE ONION CHILI

Steps:

• In a large saucepan cook meats until no longer pink.
• Drain.
• Add remaining ingredients and mix well.
• Bring to a boil.
• Reduce heat, cook and stir for 10-15 minutes or until thickened.

MINNESOTA CHILI

Steps:

• In dutch oven, heat oil over medium heat.
• Add beef and brown for two minutes.
• Add onions and garlic; saute, stirring for 1 minute.
• Add the tomato sauce, Tabasco, stock base, and paprika.
• Stir to combine well.
• Add the beer, stir again, and bring to a boil.
• Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
• Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
• Stir to combine.
• Cover and cook another 45 minutes.
• Add corn, stir and cook for a final 15 minutes.
• Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
• Serve hot.
• (I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
• If made to recipe, the result will be spicy and flavorful; not spicy/hot.

AWESOME CHILI, NO ONIONS!

Steps:

• Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
• Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.
• Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.