Classic No Bean Chili Food

TEXAS NO BEANS CHILI

Steps:

• Heat oil in a Dutch oven set over medium-high heat.
• Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
• Once browned, stir in the onions, bell pepper, and garlic.
• Continue to cook for 4 minutes, or until veggies are softened.
• Stir in chili powder, cumin, dried oregano, and paprika.
• Add tomato paste; stir to combine and cook for 3 minutes.
• Stir in the tomatoes.
• Stir in the broth, scraping up any browned bits from the bottom of the pot.
• Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.
• Remove from heat.
• Remove bay leaf and taste for salt and pepper; adjust accordingly.
• Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.
• Serve.

NO BEAN CHILI RECIPE

Steps:

• Add ground beef to a large Dutch oven set over medium-high heat. Cook the beef for 5-6 minutes, crumbling it as it cooks, until it begins to brown. Drain off any excess fat.
• Reduce the heat to medium, then add the green pepper, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
• Season the mixture with chili powder, paprika, cumin, salt, pepper, and cayenne. Stir in the tomato paste and cook for 1-2 minutes. Add the broth and deglaze the pot with a wooden spoon, reduce for about 2 minutes.
• Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, and sugar. Bring the mixture to a boil, reduce the heat, cover, and simmer for at least 20-25 minutes.
• Taste and season if necessary, then serve with your favorite sides and toppings.

EASY NO-BEAN CHILI

Steps:

• Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.

CLASSIC CHILI CON CARNE

Steps:

• For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
• Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
• For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
• Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

CLASSIC NO-BEAN CHILI

Steps:

• In soup kettle or dutch oven, saute onions, pepper, and celery in oil until tender, about five minutes.
• Add beef and cook until browned, drain.
• Stir in tomatoes, tomato sauce, water, Worcestershire, and seasonings.
• Bring to a boil; reduce heat.
• Cover and simmer for 1-1/2 hours, stir occasionally.
• Add kidney beans if desired.
• Add any additional veggies you have on hand.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.