Kid Approved “Beanless Beef Chili”
This chili is the best on a warm Summer night or cool Fall evening. It is the perfect new recipe as the school year is starting. It freezes extremely well, I always make a double batch and freeze half for later. My favorite meal prep trick for littles is to freeze single lunch size portions for my toddler. That way on busy days I know I can quickly defrost and warm him up a bowl of his favorite chili. This makes for a happy toddler and mama. He usually buries his face in it he loves it so much! You could easily put it in the fridge the night before to defrost and use for kids school lunches. convenience and organization is key for eliminating stress and feeling overwhelmed with the school year beginning again.
Toddler APPROVED!
Chop all of the onion, bell peppers, and garlic if you are using fresh garlic.
Add all of the onion and bell pepper to the pot and sauté until just tender, usually about 8 minutes
Stir garlic into the onions and bell peppers and cook until you smell that yummy fragrance, usually 1-2 minutes is good. Push the onion and bell pepper to the edges of the pan and add the beef and sausage to the middle. cook and stir until meat is browned, crumbled and no longer pink.
Add in all of the seasoning and sauce, mix well.
Add in the crushed tomatoes, stir and bring to a boil, then reduce heat to low, simmer and cover, about 10 minutes.
Serve with avocado, sour cream, green onions, cheese, or your favorite chili toppings.
Delicious Beanless Chili
Ingredients
- 2 TSP Oil of choice Olive, coconut, avocado
- 1 cup Yellow Onion
- 3 cup Bell peppers red, yellow, green, or orange, choose your 3 favorite
- 3 cloves garlic or 3 tsp minced garlic
- 1 pounds ground beef
- 1/2 pound spicy sausage of choice I like bison and beef mix
- 1.5 TSP Chili Powder
- 1.5 TSP Chili Lime Powder Trader Joes is my favorite
- 1 TBS Cumin
- 1 TBS Oregano
- 1.5 TSP Worcestershire Sauce
- 1 28oz can Crushed Tomatoes
- 1.5-2 TSP Salt To Taste
- .5-1 TSP Black Pepper To Taste
Instructions
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Dice Bell peppers and onion, I prefer mine a little bigger chunks to give it good texture.
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Melt oil in a large pot over medium-low heat depending on the strength of your stove.
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Add all of the onion and bell pepper to the pot and sauté until just tender, usually about 8 minutes.
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Stir garlic into the onions and bell peppers and cook until you smell that yummy fragrance, usually 1-2 minutes is good.
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Push the onion and bell pepper to the edges of the pan and add the beef and sausage to the middle. cook and stir until meat is browned, crumbled and no longer pink.
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Add in all of the seasoning and sauce, mix well.
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Add in the crushed tomatoes, stir and bring to a boil, then reduce heat to low, simmer and cover, about 10 minutes.
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Serve with avocado, sour cream, green onions, cheese, or your favorite chili toppings.
