Competition Chili Recipe No Beans

No Bean Chili Iowa Girl Eats

WebFeb 24, 2021 · Step 3: Turn the heat to high to bring the chili to a bubble then turn the heat down to medium-low and simmer for 20 minutes, …

1. Heat a large soup pot or Dutch oven over medium-high heat. Add ground beef, onion or shallot, and garlic, season with salt and pepper, then cook until ground beef is cooked through. I like to keep the beef in bigger chunks versus breaking it up finely to give the chili extra texture.
2. Add remaining ingredients then turn heat up to high to bring chili to a bubble. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally and skimming off any excess fat that may rise to the top. Scoop chili into bowls then serve with toppings.
3. To freeze: Cool chili completely then scoop into a Ziplock freezer bag and freeze flat. Thaw for 24 hours in the refrigerator then pour into a soup pot or Dutch oven and warm.

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Texas No Bean Chili Recipe No Spoon Necessary

WebMar 8, 2023 · Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, paprika and oregano. Season to …

1. Brown beef: In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef and cook, undisturbed for 2-3 minutes, or until edges start to brown. Season with a ½ teaspoon of salt and a ¼ teaspoon of pepper. Use a spatula to flip the beef over and use the back of a wooden spoon to break up the beef into large crumbles. Cook, stirring occasionally, until beef is browned, but not completely cooked through, about 3-4 additional minutes. Use a large slotted spoon to transfer the beef to a plate or bowl. Drain off all but 1 tablespoon of oil from the pan, or if the pan seems dry, add a splash of oil (SEE NOTES).
2. Sauté vegetables: Reduce heat to medium. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, paprika and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
3. Add the liquids: Add in the beer (or broth), using the back of a spoon to scrape of any brown bits stuck on the bottom of the pan. Let cook for 1-2 minutes. Add the diced tomatoes, tomato sauce, sugar, Worcestershire and bay leaf. Add in the beef along with any accumulated juices. Bring to a gentle boil over medium-high heat. Immediately reduce heat to simmer and cover.
4. Simmer: Cook, uncovering to stir a couple times, for 30 minutes. Uncover and cook for 10 minutes, or until chili is thick and saucy. Use tongs to remove bay leaf and discard. Taste and adjust for seasoning with salt and pepper.

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