Talking to some folks in the staffroom today we came around to the topic of chilli. A request went out for a tomatoless chilli that didn’t have 10 000 ingredients and I think that I’ve found a winner. This is tonight’s dinner.

The recipe apparently dates back to the ’40’s and it is supposed to be great on hot dogs etc. We’ll have it tonight with a big salad but I’ll freeze some for another night too.
1 pound ground beef
1 1/2 cups all-purpose flour, divided
1 1/3 cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
1.Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet.
2.Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat.
3.Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it’s done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.

I also found a veg version that sounds just as good. Maybe this will be for tonight-I’ll decide on the way home. I like both of these recipes as I have everything in the house for each.

This blog below just looks fun too and I’m going to enjoy exploring it more.

Killer Tomato-less Chili

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 carrots, cut into chunks (cut into quarters lengthwise then into 1/4 inch pieces)
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 can kidney beans
1 can black beans
1/2 cup bulgur wheat
2 cups water
1 tablespoon cumin
1/2 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon smoked paprika
salt to taste

Heat olive oil in a large pot over medium-high heat. Add onion, garlic, carrots, and bell pepper. Cook until onion is almost translucent and carrots are slightly tender, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium. Simmer uncovered for 20 to 25 minutes, until chili is thickened and bulgur is cooked through. Serve hot, topped with grated cheese and crumbled cornbread.