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Favourite No-Tomato Chili Con Carne Y Frijoles


Favourite No-Tomato Chili Con Carne Y Frijoles recipe















1 ½ pounds ground beef, lean
3 cloves garlic
1 medium onions
1 medium sweet red bell peppers
1 jalapeño pepper
3 tablespoons all-purpose flour
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon cumin
3 tablespoons chili powder
more as needed
½ teaspoon black pepper
cayenne pepper
to taste
to taste
4 cups beef stock
or stock
2 cans pinto beans
or red beans, drained
8 soda crackers


Brown meat in dutch oven or heavy pot.

Drain excess grease and add garlic, onion and pepper, sautéing until slightly softened.

Add flour, stirring and scraping pan until very lightly browned; add all seasonings and mix thoroughly.

Add 4 cups broth or stock, or 4 cups water and 4 boullion cubes.

Bring to a boil and simmer about 45 minutes.

Add beans and bring back to a simmer, cooking long enough to heat beans through, about 10 minutes.

Add sufficient cracker crumbs for desired consistency, being careful not to over thicken.

Chili is better if allowed to sit for several hours to overnight for flavors to blend, reheating if necessary.

Adjust all seasonings to taste.

Freezes very well.


* not incl. in nutrient facts

Add review





This chili won our office chili cook-off with some modifications. Round steak cubed about 3/8". Brooks Mild Chili beans. No soda crackers; and cut back on the stock (or thicken with extra corn meal). Let sit overnight then add salt and cayenne.

almost 13 years ago

Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 18634% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 339mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 38g
Vitamin A 22% Vitamin C 27%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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