Bonafide Chili Recipe: All Beef - No Beans
Chili Recipe with Big, Beefy Flavors and No Beans!
#chili #chilirecipe #howtobbqright
All Beef Chili Recipe - NO BEANS
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Bonafide Chili Seasoning
All Beef - no bean - Chili Recipe
- 2 lbs beef chuck roast
- 2 lbs beef sirloin steak
- 1 onion diced
- 4-5 garlic cloves minced
- 1/2 cup Malcom’s Bonafide Chili Seasoning
- 28oz can diced tomatoes
- 28oz can tomato sauce
- 1 cans Rotel diced tomatoes and chilis
- 1 can diced green chilis
- 1 Tablespoon Worcestershire
- 1 Tablespoon beef broth concentrate
- 2 teaspoons sugar
- Salt and Black Pepper to taste
1. Cube the chuck roast and sirloin. Season with Bonafide Chili Seasoning and toss.
2. Run the seasoned cubes of beef through a meat grinder using the course grinding plate.
3. Brown the ground meat in a large Dutch oven over medium heat.
4. Add the diced onion and cook 3-5 minutes then add the minced garlic and cook for an additional 1-2 minutes.
5. Season with 4 heaping Tablespoons of Bonafide Chili Seasoning, Worcestershire, beef broth concentrate, salt and pepper (to taste).
6. Add the diced green chilies, diced tomatoes, tomato sauce, and Rotel tomatoes and chilies.
7. Add a pinch of sugar and bring the chili to a simmer. Cook it uncovered for at least an hour - stirring often.
8. Serve the chili with shredded cheddar cheese and finely diced white onion.
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Easy Ground Beef Chili Recipe
Tuck this easy chili recipe in a drawer until there's a chill in the air. Easy Ground Beef Chili is made from ground beef and your favorite spices. Enjoy this chili recipe -- a big pot of comfort food, coming right up ! And remember, if it's not CERTIFIED, it's not the best!
Recipe for Easy Ground Beef Chili:
INGREDIENTS:
3 pounds Certified Angus Beef ® ground beef
1 onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ancho chili pepper
1 tablespoon coarse kosher salt
2 jalepeños, stems removed and finely minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (6-ounce) can tomato paste
Optional toppings: shredded sharp cheddar, sour cream, diced green onions
Learn more about Ground Beef:
~~ If it's not CERTIFIED, it's not the best. ~~
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Real Texas Red Chili Recipe Short Version Revised S1 Ep166
Indescribably good is the only way I can explain just how good this chili is. Once you try it you will be hooked.
There is nothing quite like Texas Red Chili this is a truly delicious recipe. This chili recipe I worked out over the years is an absolute winner.
To contact Chef Trotter directly use
This Recipe is available as downloadable PDF at my website at:
Texas Cooking Today is a project of S.A.Trotter Arts LLC
Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique. These recipes are shown in two different versions, the first is a short version that is much like many of the cooking videos seen on You Tube. A detailed cook along tutorial is the second version of any recipe offered here, please feel free to choose the one that best suits you.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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15-Minute Weeknight Chili | Kenji's Cooking Show
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Get my books (including The Food Lab and my new book, The Wok) here:
If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Texas-Style Chocolate Stout Chili | Food Network
Chocolate stout pairs surprisingly well with this chili's spice.
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Texas-Style Chocolate Stout Chili | Food Network