Kiss and Tell Chili

Sharon Thrash


This no-beans chili was invented for my daughters, who "don't like beans." Add your favorite beans if you think chili isn't chili without 'em!

★★★★★ 1 vote


2 lb
sirloin tip or top round roast
1/2 lb
ground chuck
1 large
onion, chopped
3 clove
garlic, minced
2 small
jalapeño peppers, seeded and minced
1 qt
chicken broth
1 can(s)
tomato sauce
1/2 c
chili sauce
2 can(s)
diced tomatoes
1 can(s)
mild green chilies
chocolate kisses
1 tsp
3 Tbsp
chili powder
1 tsp
seasoned salt
1 tsp
celery salt
1 tsp
black pepper
fritos chips
shredded cheddar cheese


1Chop the sirloin or round roast into ¼-inch cubes. Brown the chopped meat and ground chuck in a Dutch oven along with the onion, garlic and jalapeño pepper. Add the chicken broth, tomato sauce, chili sauce, diced tomatoes, and mild green chilies. Heat to boiling, reduce heat and simmer. Add the chocolate and stir in as it melts. In a small bowl, combine the cumin, chili powder, seasoned salt, celery salt, Kosher salt and pepper. Stir the seasonings into the chili, cover and continue to simmer for one hour.
2To serve, cover bottom of bowl with Fritos, ladle the chili into the bowl and top with shredded Cheddar cheese.

About Kiss and Tell Chili

Course/Dish: Chili