Tuesday, November 1, 2011

The Best Fall Bean-Free Chili Recipe

I just love Chili, and Halloween is my favorite night to make it. There is a normally a cold breeze on Halloween, and it's nice to come home to a warm pot of chili. This Halloween it was 83 degrees most of the day, but I still could not resist making my favorite recipe along with some homemade corn bread.

Having Ella home with me doing a homeschool curriculum, she is also getting a chance to enjoy my love for cooking.

When Andrew was diagnosed with a severe allergy to beans (life threatening) I had to get really creative with my recipe. Over the years we have grown to enjoy eating chili without the beans! I am happy to share my favorite recipe with you! ~Enjoy


  • 2 pounds of ground sirloin
  • 4 cloves of garlic
  • 1 sweet onion (chopped)
  • 1 Tbl. chili powder
  • 1 tea. oregano
  • 1 tea. ground cumin
  • 1 green bell pepper
  • 1 28oz. can crushed tomatoes
  • 1 Tbl. Worcester sauce
  • 1/8 cup of balsamic vinegar
  1. Cook garlic and onions in a sauce pan until they are translucent. 
  2. Add it worcester sauce and ground beef. Cook until meat is no longer pink
  3. Add all the ingredients into a crock pot and cook for 6 hours on low
  4. Add cheese and enjoy!


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