Thick Chili Recipe No Beans

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 …

Rating: 4.9/5(16)
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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Thick And Beefy Beanless Chili Recipe • The Wicked …

WEBFeb 6, 2024 · Slow Cooker/Crock Pot Chili. Cook ground beef in a large skillet over medium-high heat until browned. Drain off fat and transfer …

1. In a large pot or dutch oven, cook ground beef until almost no pink remains. Drain off fat. Add onions and poblano peppers, cook another 2-3 minutes. Add spices, cook another two minutes or so, stirring occasionally.
2. Add tomato sauce and diced tomatoes, stirring well. Bring to a boil then reduce heat and simmer, mostly covered with just a small amount of space for heat to escape, for at least another hour (and up to two or three if you've got the time). SEASON TO TASTE (be sure to add enough salt until the flavors really pop)!
3. Top with sour cream, shredded cheese, diced poblano and/or jalapenos, chopped green onion and anything else you prefer!

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