|A nice, thick highly seasoned, no beans, ground beef chili.|
Homemade Stovetop No Bean Beef ChiliGotta love a good pot of chili and personally, I love all kinds. With beans, without beans, spicy, not so spicy, I'm not one to argue that there is only one kind of chili. Let's enjoy them all!
Instead of all ground beef, I often use 1 pound of ground beef and 1 pound of a raw sausage of some kind, such as Italian, bratwurst, breakfast, or Mexican chorizo. I do recommend browning off then draining the ground meats for this chili, whether cooked stovetop or in a slow cooker just to remove some of the excess fat.
By the way, this is an all meat chili, and without any filler stuff like tomato sauce, tomatoes or beans, this makes about a 6-cup batch of chili. If you're looking for it as a main dish, you may also increase the recipe as desired. You many also stretch it further by increasing the broth, adding canned stewed, diced tomatoes or tomato sauce, and one or two cans of beans, drained and rinsed, if you like beans in your chili. When I make a chili with beans, I usually add the canned red kidney beans, but use pintos, chili beans, or whatever bean you like, even a combination of them. Rinse and drain before adding to reduce the sodium. Don't get overwhelmed by the list of ingredients - it's all veggies and seasoning, and flavor y'all, and, most of it is just basic pantry stuff you probably have on hand anyway.
Here's how to make it.
First we need to chop up some onion, red bell pepper, green bell pepper, and jalapeno peppers.
Saute the veggies in some olive oil until tender, about 5 minutes.
Gather together the wet and dry chili seasonings.
Mix the cumin, oregano, chili powder, cinnamon, cayenne pepper, and sugar together. Set aside.
Add 2 pounds of ground chuck to the skillet with the veggies. You can also use 1 pound ground beef and 1 pound of Italian sausage or Mexican chorizo sausage if you'd like.
Cook and stir breaking up the beef as it cooks. Continue cooking until the meat is no longer pink, about 10 minutes. Drain off excess fat.
Add the dry seasoning mix to the ground beef mix.
Combine the wet seasonings - the Worcestershire sauce, Kitchen Bouquet and tomato paste.
Blend that together well.
Add to the ground beef mixture.
And stir together well, cooking for another 4 minutes.
Then add the beef stock and bay leaves and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally for about 1 hour until it reaches a deep color and is reduced and thickened.
Remove bay leaves and discard; plate, add desired toppings, serve and enjoy!
Inspired by Sunny Anderson.
Recipe: Homemade Stovetop No Bean Beef Chili©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 1 hour | Yield: About 6 cups
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 1 tablespoon of granulated sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Kitchen Bouquet
- Couple dashes of hot sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- Up to 1/4 cup chopped green chiles, jalapeno, habanero, scotch bonnet, or serrano peppers (depending on heat level desired)
- 2 pounds ground chuck
- 3 garlic cloves, minced
- 2 cups beef stock or broth
- 2 medium bay leaves
- Kosher salt and freshly cracked black pepper, to taste
- Sour cream, for garnish, optional
- Cheddar cheese, grated, for garnish, optional
- 1 small green onion, sliced, for garnish, optional
Combine the dry seasonings; set aside. Combine the wet seasonings; set aside.
Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers,and jalapenos and saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.
Add the dry seasoning mixture to the beef, and continue to cook about 5 minutes longer. Add the wet seasoning to the beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour. Season with salt and pepper; taste and adjust as needed. Garnish as desired.
Cook's Notes: This makes about a 6-cup batch of chili, so if you're looking for it as a main dish, you may increase as desired. You many also stretch it further by increasing the broth, adding canned stewed or diced tomatoes and one o rtwo cans of beans, drained and rinsed. You may also use 1 pound ground beef and 1 pound of raw sausage such as Italian, bratwurst, breakfast, or Mexican chorizo. Serve with grated cheese, a dollop of sour cream, and a sprinkling of sliced green onion, or other toppings as desired. Also good served over hot, cooked rice, spaghetti pasta or cornbread.
Crockpot: Brown ground beef in skillet and drain. Transfer to slow cooker. Add the dry and wet seasonings, veggies and chili ingredients, stir well, cover and cook on high for 4 to 5 hours, low 7 to 8 hours.
Variation: If you like beans in your chili, by all means add them! I usually add canned red kidney beans, but use pinto, chili beans, or whatever bean you like. Rinse and drain before adding to reduce the sodium.
Tip: Did you know that layered nachos are a perfect way to use leftover chili?
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