- Vickie's No Bean Chili
I was young, my Dad would make chili on a cold fall weekend. I wasn't
real fond of his chili, because he liked beans. He would add as many
variety of beans in his mix and let it cook all day. It smelled great,
but I don't like beans. My recipe is much like his, with a few tweaks.
Like, I don't add beans. You certainly can add your favorites if you
do. But no thanks. ;-)
Preparation Time: 6 hours - Crockpot Recipe
- Serves: 12+
- 2 lbs ground Bison Beef (buffalo meat)
- 1 cup Ketchup
- 1 jar Heinz Mild Chili Sauce (12 oz)
- ½ cup Welch's Concord Grape Jelly
- 1 shot Jack Daniels Tennessee Honey
- 2 Tomatoes (red or yellow) (chopped they should make about 2 cups)
- 1 sm Onion (chopped it should make about 1 cup)
- 1 pkg Heinz Bacon Bits
- ½ cup Parsley flakes
- 1 tspn salt
- 1 tspn pepper
- Crock Pot
- Lightly brown the bison beef in a skillet over medium heat. Keep the beef crumbled as you cook it.
- While beef is cooking, add all the wet ingredients to the crock pot on high heat (ketchup, chili sauce, Jelly) and mix well.
- Add the bacon bits, parsley flakes, salt, pepper and mix well again.
- Cube the tomatoes and add them to the crock pot mix and stir well.
- Chop the onion and crumble it into the beef to saute in the grease.
- When the beef is completely browned, drain the meat as much as possible.
- Add the beef/onion mix to the crock pot and stir thoroughly.
- Cook on high for 2 hours, stirring every 30 minutes (this is important to keep the mix from burning).
- After 2hours, lower the heat to medium and cook for another 4 hours, stirring every hour.
- Try adding 3 or 4 chopped celery sticks.
- You can add elbow noodles, but also add ½ cup water.
- You can pick your flavor of Chili sauce, we like Mild. You can certainly add hot to yours.
- For a hotter chili, add 2 unchopped red peppers to soak in the mix.
- Serve hot and top with cheddar cheese
- Add a dab of sour cream for those who like it
- Serve with corn bread or Tostitos chips for dipping.