Saturday, February 28, 2009

Homemade Stovetop No Bean Beef Chili

A nice, thick highly seasoned, no beans, ground beef chili.

Homemade Stovetop No Bean Beef Chili

Gotta 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!

For more of my favorite chili recipes, click over to my Pinterest page!

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Posted by on February 28, 2009
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