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No Bean Beef Chili Recipe

No Bean Beef Chili

Sandra Lee

Recipe courtesy Sandra Lee

Show: Sandra's Money Saving MealsEpisode: Tex-Mex

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on February 05, 2012

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    Made this today for the first time for the Superbowl and it turned out great! I didn't change a thing. This is a keeper!

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  • on February 01, 2012

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    The cinnamon scared me off so I didn't use it. I used extra lean stew beef-little more expensive, but it's already cut and packaged. Instead of using one large can of tomatoes, I used two 14.5-oz cans-one petit cut diced tomatoes and one diced tomatoes (zesty chili style. I decreased the amount of chili powder since I used the zesty tomatoes. I added a small can of tomato sauce. I cooked it on the stove-top because I got a late start. Delicious!

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  • on January 31, 2012

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    Oh so good! Made a few changes, of course. Did it on the stove top because I had no time to prep the night before. No cinnamon, I hate it in savory dishes. Added an 8 oz of tomato sauce and rinsed the cans for some liquid. Shook some hot sauce in. Perfect yummy dish for the super bowl. Oh, baked some biscuits too. Rocked!!

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  • on January 31, 2012

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    This is absolutely delicious! Don't change a thing in this recipe.

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  • on January 29, 2012

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    Loved it! I made a few changes. When I cut the meat, I tried to cut out as much of the fat as possible. I sliced the onions instead of chopping them as they cook down anyway. Once the beef was browned and added into the slow cooker, I sliced two red bell peppers and did a quick saute in the pan used for the beef. When the pan got dry, I added about half of the tomato juice, sauteed the peppers a little more (but did not end up using all the juice based on the some of the other comments, then added the peppers to the slow cooker. The meat/veggies cooked on high for 4 hours until tender, then I took the lid off to reduce the sauce and let it simmer about 1/2 hour and adjusted the seasonings. I served it over steamed brown rice with a sprinkling of reduced fat cheddar cheese, a dollop of non-fat greek yogurt and chopped cilantro. This would be great served with sangria or a white belgian beer with an orange slice.

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  • on November 30, 2011

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    I've tried several recipies off of foodnetwork, and this one was not good. I tasted the cinnamon way too much, and it smelled weird. It was also very watery using diced tomatoes. Put extra chili powder in it and the cinnamon still overpowered it. Didn't taste the chili powder AT ALL. Will not make this again. Sorry Sandra, this one was not a winner. I'm giving it 2 stars because it was edible at best.

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  • on November 10, 2011

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    EXCELLENT! I have made this a few times and every time my picky teens go back for more! We put sour cream on top and cheese and serve with saltine crackers. The kids love it! I am not a fan of beans and had a hard time finding a good cold weather, no bean chili recipe until this one. THANK YOU!! Making again right now!

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  • on October 28, 2011

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    Cinnamon? Yuck! It left a weird smell in my house and flavor in my mouth. I put in a can of tomato sauce, a few squirts of ketchup, a tbsp of worchestire sauce and twice the amount of chili powder. Next time I'll skip the cinnamon.

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  • on June 28, 2011

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    Wonderful recipe! The flavors together are excellent. I wasn't sure about the cinnamon, but it was just the right amount and very subtle. Glad I didn't omit it. We had this the first night as this recipe and another night as the round 2 recipe beef and bean burritos. Excellent both times and I wouldn't change a thing! I will be making this as well as the round 2 recipe again. Thanks Sandra Lee!!!

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  • on February 05, 2011

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    My family loved it. Except for the chopping part, this was easy.

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