I’ve had the “no beans” chili when I was in Texas years ago and I know down south it’s a big deal not to put beans in chili for some folks. And in some cases the debate can lead to fist fights and separate families. So, I’m looking for a tried and true no beans chili start to finish. Pretty please😆
Legit red Chile con carne is actually a very simple recipe, and Also simply the best to my mind. It requires very few ingredients, there are no beans or tomatoes or peppers involved. Browned cubed or very coarsely ground meat, fistful of finely chopped onion and almost equal part of fine chopped garlic added to browning meat . Red Chile powder and liquid, water or some use chicken stock. I use my mother's old recipe and use reconstituted red Chile pods put thru the blender and then thru a sieve to remove pieces of skin and seeds. Let it simmer for an hour or three and your good to go. Salt and pepper and dash of cumin and you've got the real deal.
this recipe of mine has won a number of chili cook offs. There is some work involved, but the end product is worth it
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Chili. No beans, no tomatoes
Two pounds NY Strip Steak, cut into 1/2 inch cubes, lightly salted (Venison works fine ) Two tablespoons lard 2 cups beef broth Two fresh Poblano peppers 8 fresh red chili peppers 4 dried Chili Mulato peppers 4 dried Guajillo peppers 10 dried Chile Arbol 4 dried California peppers (Anaheim) 1 medium white onion, fine diced 4 cloves garlic, fine diced 1 teaspoon Penzy's ground Cumin 2 teaspoon Penzy's medium chili powder 2 teaspoon Penzy's Mexican Oregano 1/4 cup masa harina corn flour
Using a cast iron pot, melt the lard over medium high heat. Add in the cubed beef, and sear on one side only. Remove from the heat, add in the diced garlic and onion, and the beef broth. Place in a 225F oven for two hours, stirring once or twice. Remove from the oven, and place the pot on a low heat burner. Add in the rest of the ingredients, stir well, and simmer for another hour.
The dried peppers should be seeded, and cut into large pieces. Heat a cast iron skillet or griddle, and place the peppers on it. Heat on high for a minute or two per side, but do NOT BURN the peppers. Use no oil. Place the peppers in a bowl, and cover with boiling water. Let sit for 20 or so minutes. Place the peppers and the water into a blender. Pulse several times. Do not reduce to a puree. Using a slotted spoon, remove the pepper pieces from the liquid, and add to the chili. Add the liquid as needed to the chili, to make sure the chili does not dry out when cooking.
Mix some of the liquid from the chili into the masa harina. Add this back to the chili until you get the consistency you want.
this recipe of mine has won a number of chili cook offs. There is some work involved, but the end product is worth it
Quote
Chili. No beans, no tomatoes
Two pounds NY Strip Steak, cut into 1/2 inch cubes, lightly salted (Venison works fine ) Two tablespoons lard 2 cups beef broth Two fresh Poblano peppers 8 fresh red chili peppers 4 dried Chili Mulato peppers 4 dried Guajillo peppers 10 dried Chile Arbol 4 dried California peppers (Anaheim) 1 medium white onion, fine diced 4 cloves garlic, fine diced 1 teaspoon Penzy's ground Cumin 2 teaspoon Penzy's medium chili powder 2 teaspoon Penzy's Mexican Oregano 1/4 cup masa harina corn flour
Using a cast iron pot, melt the lard over medium high heat. Add in the cubed beef, and sear on one side only. Remove from the heat, add in the diced garlic and onion, and the beef broth. Place in a 225F oven for two hours, stirring once or twice. Remove from the oven, and place the pot on a low heat burner. Add in the rest of the ingredients, stir well, and simmer for another hour.
The dried peppers should be seeded, and cut into large pieces. Heat a cast iron skillet or griddle, and place the peppers on it. Heat on high for a minute or two per side, but do NOT BURN the peppers. Use no oil. Place the peppers in a bowl, and cover with boiling water. Let sit for 20 or so minutes. Place the peppers and the water into a blender. Pulse several times. Do not reduce to a puree. Using a slotted spoon, remove the pepper pieces from the liquid, and add to the chili. Add the liquid as needed to the chili, to make sure the chili does not dry out when cooking.
Mix some of the liquid from the chili into the masa harina. Add this back to the chili until you get the consistency you want.
FYI, looks good but the founder of Penzeys hates Trump amd anyone who votes for him. Shop elsewhere.
2 alarm Chili kit from.the.grocery store is the best recipe for chili I have had. I measured all of the.spices in the.little packets and wrote it down. I don't add the salt.
Skip adding the kidney beans and this is what you want. I make it both ways, with beans and without. This guy also has a great wild game cookbook. I bought his cookbook and had it autographed years ago, when the Dallas Safari Club convention used to me held at Market Hall. I still use it regularly and highly recommend that folks look for it and buy it..
Red Game Chili By executive chef, John Schumacher
Serves 6- 8 Ingredients 1 Tbsp olive oil 2 lbs. ground game meat 3 cups diced onion 2 cups sliced celery 2 cloves garlic, minced 3 cups diced tomatoes w/juice (canned diced tomatoes) 1 cup tomato sauce 1 cup dry red wine (cabernet sauvignon or merlot) 1 Tbsp beef base (this is a little jar of paste you find at the grocery store) 1 Tbsp chili powder 1 Tbsp Worcestershire sauce 1 tsp black pepper 1 tsp red pepper flakes 1 tsp salt ½ tsp ground cumin ¼ tsp cinnamon 3 cups canned kidney beans, drained (optional)
For serving: Garnish with shredded swiss cheese, sour cream In a large pot, heat oil over medium heat. Add meat, garlic, onions and celery. Cook until meat is browned. Add remaining ingredients, except kidney beans, and cover. Bake in a 350°F oven for 1 ½ hours. Add kidney beans (if desired), combine and bake for 1 more hour. Adjust chili powder or red pepper flakes to taste. (This is not going to have a thick sauce.) Note: Feel free to experiment by adding chopped chipotle peppers in adobo sauce, jalapeno’s etc. to the ingredients.
LOL. Anything that has Celery in it shouldn’t be called CHILI. 🤪
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JFC.......1 small tablespoon of chile powder, the most important ingredient I might add, in that long list of crap that should never see the inside of a chile pot. Call it bean soup, chile bean stew, but to call it red chile is laughable.
JFC.......1 small tablespoon of chile powder, the most important ingredient I might add, in that long list of crap that should never see the inside of a chile pot. Call it bean soup, chile bean stew, but to call it red chile is laughable.
I don't like the Chili powder overloaded chili recipes. It drowns out so many of the other nuanced flavors.
Don't knock it until you try it. Give this recipe a try as your base and then tweak it to your liking. People rave about it whenever I serve it. The little hint of cinnamon and the red wine is what most people comment about.
It says later in the cooking process (adjust chili powder, red pepper, salt and black pepper to taste). I typically add a second tablespoon of Chili powder at that time, (I use the dark chili powder). I also add one 4 oz. can of Ortega Fire Roasted Mild Diced Green Chiles in the original ingredients. Sometimes I'll substitute the little can of green chiles with a can of chipotle in adobo or diced jalapeno's.
I highly recommend serving it with the swiss cheese. There's also an "Alpine Cheese Blend" that I get at my local Kroger, it's a mix of swiss and gruyere cheeses that I use if it's available,
Order some good dried, ground, red Chile. It’ll be way better than using “chili powder’ like McCormicks or similar. Just google. Lots of places to order good stuff.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
1.5lb Chuck roast 32oz beef stock or broth....Broth is saltier... 4Tbsp Chili Powder 1Tbsp Garlic Powder 1Tbsp Onion Powder 1Tbsp Oregano 1Tsp black pepper 1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets) 1Tsp Cumin 1 medium onion,diced 1 8 oz.can tomato sauce 1 can Rotel Tomatoes,(Diced tomatoes with green chiles).
Method.... In a heavy soup pot or dutch oven... Cut the Chuck roast into quarter inch cubes(this is important). Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside... Cook diced onions with corn oil until soft. Add beef stock. Add Sazon packet. Add tomato sauce. Add Rotel. Cook until boiling. Taste for salt....Add salt while simmering until it's right... At this point the mix should be orange..... All Tbsp & Tsp should be heaping... Add meat. Add all dry ingredients EXCEPT Cumin..... You might need to add water if it's too thick... Simmer for an hour,covered,stirring every 10 minutes and taste it for salt... Add cumin and simmer for 15 minutes... Turn off the heat and let it set for a little bit.... Serve with sharp cheddar cheese and a dollop of sour cream...
My note: leave out tomato paste and Rotel for a more authentic chili
Brother barts recipe is almost exactly what I do. I use 2 pounds ground deer another Tbs of chili powder some minced garlic, a chopped jalapeno and 1/4 cup of lime juice added to that recipe.
That one is getting close, but toss the tomatoes and thyme. If you use her basic concept; meat, onion and garlic, but used chile pods steamed, ground and put thru a sieve to make the foundation chile sauce, you got the real deal.
LOL. Anything that has Celery in it shouldn’t be called CHILI. 🤪
My son won the chili cookoff two years in a row at the hospital where he works with my chili recipe. The third year he got second place to some kind of white chicken chile soup, Needless to say he was pissed.
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