No Bean Chili

Chris hates beans in his chili.
I enjoy beans in my chili.

Guess who won that battle?

Ok, let me rephrase that...
Guess who is the better of the two spouses and would willingly make sacrifices without complaint for the other's happiness?

That's right... I'm that selfless spouse :) Hence the title of the blog being 'NO BEAN chili'

I didn't take a picture of the final product (topped with sour cream and mild grated cheddar) because we were all too busy woofin' it down. Whoops.

I've made my fair share of chilis, but this was BY FAR my favorite recipe because it had the most veggies in it, and didn't have that greasy, heavy feeling- it was about as light and healthy as I can see beef chili being :) Originally, this chili is a stovetop chili, but I made the crockpot version because there is nothing better than your house smelling like amazing chili all day. Scentsy should make that into a new scent... just sayin'.  If you don't want to/or have a crockpot, the stovetop edition of this recipe can be found on the link to the original recipe below.

No Bean Chili
Recipe adapted from Deep South Dish.

Dry Seasoning Ingredients:
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 1 tablespoon chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cajun seasoning (why did we never own this sooner?)
* 1 tablespoon granulated sugar

Wet Seasoning Ingredients:
* 2 tablespoons Worchestershire sauce
* 2 tablespoons Kitchen Bouquet (I omitted this)
* Coupld dashes hot sauce (I omitted this as well)
* 1 6-oz can tomato paste
* 2 cans diced tomatoes (not in original recipe, I added these on my own)

Chili Base Ingredients:
* 2 tablespoons olive oil
* 1 medium yellow onion, diced
* 1 medium green pepper, diced
* 1 medium red pepper, diced
* 1/4 cup green chilies (I used 2 jalapenos)
* 2 lbs ground beef
* 3 garlic cloves, minced
* 2 cups beef stock or broth
* 2 bay leaves
* salt and pepper to taste

Crockpot directions:
* Brown ground beef in skillet over medium-high heat. Drain. Transfer to crockpot. Add the dry and wet ingredients, veggies, and the rest of the chili ingredients. Stir well. Cover and cook on high for 4-5 hours or on low for 7-8 hours.