Bean-free Spicy Chili

IMG_2114I took this recipe from another however I was disappointed with the lack of flavor in the original and don’t want to embarrass anyone so I won’t post a link to the original.  I spiced it up with lots of dried herbs but this can be modified to make it less spicy.


1 lb ground beef – browned

4 cloves garlic – chopped

1 large yellow onion – chopped

4 tbs dried oregano

3 tbs dried basil

2 tbs pepper

1 tbs cumin

1 tbs cayenne pepper

1/4 cup hot sauce

1/3 cup red wine vinegar (regular vinegar is fine if you can’t do red wine vinegar)

1 28 oz can crushed tomatoes


In a large stew pot, brown your meat.  Once the meat is cooked through, add the onions and garlic. Allow the mixture to cook until the onions are soft – 3 or 4 minutes.  Make sure you drain off any grease from the meat before adding the rest of your ingredients.

Add the tomatoes and vinegar then toss in the herbs and spices.  Lastly, add the hot sauce.  Now, I added it little by little until I got the heat level I wanted.  1/4 cup was just right for me, but if you do it bit by bit you won’t get it too spicy for your own tastes.

Reduce heat to low and allow it to simmer uncovered for an hour.  Give it a stir occasionally so it doesn’t stick to your pan.

Top this off with some sour cream and cilantro, if you want to, or try it on a bun like a sloppy joe.  It’s great any way you want to serve it!  Open up a nice bottle of Zin to go along with this one!  And if you like beans, go ahead and add them on in!


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