I made some bean-less chili the other day for Chris, who loves chili but is trying to eat a low carb diet. It came out really good, piled on some all beef franks with cheese and jalapenos! I am rather fond of Weinerschnitzel's chili cheese dogs, and he said my chili was better then their hotdog chili. While that may not mean much to some of you, to someone who has cravings for Weinerschnitzel chili cheese dogs it means a lot.

Bean-Less Chili

1 lb. Ground beef
1 Onion chopped into small pieces
2 Garlic cloves minced
4 cups of water, divided in half
15 oz. can of tomato sauce
1 tbs. Tajin 
1 tbs. Cumin
1 tbs. Red pepper chili flakes
1tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
2 tbs. Oil

Put ground beef in a bowl and add 1/2 of the water (2 cups) Squish it around with your hands until meat is loose and it looks like a squishy mess. Add all the spices to the bowl and mix well. Set aside.
In a pot over medium heat cook onions and garlic in cooking oil util soft, about 10 minutes. Add the meat mixture and turn up heat to high. Mix everything well. Add the remaining 2 cups of water and the tomato sauce. Stir and bring to a boil. Once it begins to boil lower heat and simmer uncovered for approximately 2 hours, stirring occasionally. The chili will start to thicken up as it simmers.

We had leftovers and Chris and Penelope enjoyed a bowl of chili topped with cheese, sour cream and olives for lunch the next day.