Bean-less Jalapeño Chili Recipe

by Sue Taggart

October is National Chili Month and there are so many delicious chili recipes it’s difficult to pick just one. So this time, we are opting for a Jalapeño Chili with no beans! Some would say that’s an authentic chili recipe, others believe without the beans it just aint the real thing. The beauty of making chili is you can make it any way you want—there’s no right or wrong way! Don’t let the jalapeño’s put you off, this chili has the distinctive flavor of jalapeño’s but it’s not super hot.

It’s perfect for a get together with friends—can be made in advance and kept in the freezer—just serve with all the fixings, chopped scallions, sour cream and grated Monterey Jack cheese….perfect!

Serves 10-12:

1 pound         hot Italian sausage cut into one inch pieces

1 pound         sweet Italian sausage cut into one inch pieces

2 pounds       lean ground beef

¼ cup             olive oil

2 cups             chopped onions

3Tbs                minced garlic

2                      green bell peppers, cored seeded and coarsely chopped

2                      red bell peppers, cored seeded and coarsely chopped

6                      jalapeño peppers cored, seeded and diced*

3 x35oz           cans Italian plum tomatoes, drained

1 cup              dry red wine

1 cup              fresh copped parsley

2Tbs                tomato paste

6Tbs                chili powder

3Tbs                cumin

2Tbs                dried oregano

½tsp                fennel seeds

1Tbs                dried basil

2tsp                 salt

2tsp                 freshly ground pepper

2 pounds        ripe plum tomatoes coarsely chopped


grated Monterey Jack cheese

sour cream

chopped scallions – the white bulb and 3-4 inches of the green

* Note: Be really careful with the jalapeño peppers. Wear rubber gloves and make sure not to touch your eyes, mouth or face. Don’t leave any seeds on the chopping board and thoroughly wash it afterwards. Wash your hands with soap and water right after dicing the peppers.

Place a large skillet over medium heat and sauté the sausages until well browned. Transfer to paper towel to drain. Heat the oil in a deep, heavy pot over a low heat and add the onion and garlic and cook until wilted, about 5-7 minutes. Raise the heat to medium and crumble in the ground beef. Cook stirring frequently to break up the pieces, until the meat is well browned, about 12-15 minutes. Add the drained sausages, bell peppers and jalapeño peppers. Cook stirring frequently until the peppers are slightly wilted about 10 minutes.

Remove the pot from the heat and stir in the drained tomatoes, wine, parsley,  tomato paste and all the herbs and spices (do not add the fresh tomatoes yet). Return the pot to medium heat and cook slowly, stirring frequently for a further 15 minutes. Add the fresh tomatoes and cook for another 10 minutes. Ready to serve and top with the chopped scallions, sour cream and grated Monterey Jack cheese. Those that like the extra heat can add a couple of very thinly sliced pieces of jalapeño pepper with seeds.

Our other favorite chili recipes are: 

Four Bean Vegetarian Chili

Chili Con Turkey

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