Everyone has a different idea as to what makes a good chili. To hardened professionals a good chili may be little more than a well spiced bowl of meat, while others make a chili that more closely resembles spicy vegetable soup. To most people, the standard chili contains beef, tomatoes, beans, and chili powder.
But, what if you don’t like beans?
Or you’re going low carb? Or you just don’t want to fart? The following is a tasty, healthy, chili recipe. No beans included.
- 2 onions, diced
- 1 red pepper, diced
- 2 pasilla peppers, diced
- 3 lbs beef chuck (cut to 1-inch cubes)
- 2 Serrano peppers, diced
- 4 tbsp virgin olive oil
- 2 tbsp paprika
- 2 tbsp coriander
- 2 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp Del Arbol chili powder (or Mexican Red)
- 6 garlic cloves
- 1 cinnamon stick
- 2 (28 oz) cans whole tomatoes, crushed
- 1 can beef broth
- 3 tbsp canned chipotle chile, diced
- grated pepper jack
- cilantro leaves
- Lime wedges
- dollop of sour cream
In a large pot, heat half the olive oil with the diced onions and peppers. Cook at medium heat for about 10 minutes or until the onions begin to caramelize.
In a separate skillet, use the other 2 tbsp of olive oil to brown the cubed beef. After the beef is browned, use a spaghetti strainer to drain off the beef renderings into the trash (Hint: Wad up about 5 paper towels into your trash, pour the renderings into the towels. Otherwise there is a chance the renderings will melt the trash bag.)
Add the browned meat to the onions and peppers, and cook for another five minutes.
Add the rest of the ingredients (except vinegar): paprika, coriander, oregano, chili powder, cumin, cinnamon, garlic, tomatoes, beef broth, and chipotle. Kick the heat up to high, until the chili is boiling. Reduce heat to a simmer (usually lowest heat), cover and cook for an hour and a half, stirring occasionally.
After 1.5 hours, remove meat, shred with a fork, and add it back to the pot. Cook for a final 10 minutes uncovered, and add the red wine vinegar right before serving. Garnish as desired. Serves Six.
If you like this beanless chili, or are interested in more healthy ideas, check out some of the delicious recipes over at Mark’s Daily Apple.