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Beanless and Painless Chili

Contributed By: Denise | See all of Denise's recipes
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Chili will be spicy but it is called painless as you do not have to worry about getting pepper on the cook by using the food processor.
2-4 Mama Mia Peppers depending on how much heat you want (2 is very hot)
1 Lb ground Meat (beef or turkey)
1 large white onion
2 cans of zesty jalapeno dice tomatoes
1 small can tomato paste
1 can No Salt diced tomato
1 Tsp Paprika
1/2 Tsp hot paprika (optional)
4 - 8 drops tabasco
3 strips cooked bacon or pancetta
1/4 tsp oil
1 teaspoon flour
Peel onion and destem peppers.

Drain bacon until crisp and dry.

Add all to food processor and pulse into a fine dice. (When takig the lid of the food processor - make sure to keep face away as the fumes from the pepper can be strong)

Add to dutch oven.

Add oil and saute onion, paprika, bacon and peppers together.

Add ground beef, - crumble and brown until thoroughly cooked. Drain slightly.

Add flour slowsly and lightly coat meat to absorb some of the liquid. *May use less flour of liquid is low. The flour will help the tomatoes stick to the chili.

Add tomatoes and tomato paste. For a milder chili use 1 can of zesty tomatoes and 2 cans of diced.

Let cook on lowest setting for 1/2 hour. Test and add hot sauce as needed for preference.

Cook for at least 1/2 hour more. This chili can be kept on a simmer all day if you want. "Heat" will intensify ore it cooks.

Serve with sour cream if desired.

Date Added: 02/01/2010
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