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No-Beans Chili

*Gluten-Free–Optional
Makes 10–12 servings
Prep. Time: 35 minutes Cooking Time: 6–10 hours Ideal slow-cooker size: 5- or 6-qt.
Needed at Time of Preparation:
2–3 Tbsp. oil
1½ lbs. round steak, cubed
1½ lbs. chuck steak, cubed
1 cup red wine
1½ tsp. dried oregano
2 tsp. dried parsley
1 medium onion, chopped
1 cup chopped celery
1 cup chopped carrots
28-oz. can stewed tomatoes
8-oz. can tomato sauce
1 cup beef broth *choose gluten-free broth to keep this recipe gluten-free
1 Tbsp. vinegar
1 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. cumin
¼ tsp. pepper l tsp. salt
Preparation Instructions:

  1. Heat oil in a skillet and brown the beef cubes. You may have to do it in two batches.
  2. Place the browned beef cubes and all remaining ingredients into a gallon-sized freezer bag.
  3. Remove as much air as possible and seal bag. Let cool.
  4. Label bag with the information below, then freeze.
    TIP: If 10–12 servings are just too much for you, either split the recipe between 2–3 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    NO-BEANS CHILI
    Makes 10–12 servings
    Cooking Time: 6–10 hours Ideal slow-cooker size: 5- or 6-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cook on low 9–10 hours or High 6–7 hours, until meat is very tender.

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