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Ground Beef Chili - NO Beans
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Fri Jan 14th, 2022 05:37 am
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Joined: Tue Jun 7th, 2005
Location: San Jose, California USA
Posts: 11025

2.5 pounds 85% lean ground beef
2 teaspoons salt
3/4 teaspoon baking soda
2 tablespoons vegetable oil
1 large yellow onion (or 2 small), minced
4 cloves garlic, minced
1 red bell pepper, minced
2 tablespoons ancho chili powder
1 tablespoon chipotle chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 teaspoon cinnamon (optional)
2 tablespoons cornmeal
3 cups beef broth
1 (28 oz) can crushed tomatoes
1/4 cup tomato paste
1 tablespoon molasses, such as Grandma's Original (optional, if you like your chili a little sweet)
1 tablespoon fresh lime juice, from 1 lime
Cilantro, lime wedges, sour cream, cheese, scallions
In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into 1/4-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting all of it, as it adds flavor.) Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached

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