There are many great beef chili recipes out there (and we have shared and will share many more on this blog) but a LOT of them have beans. Mostly kidney beans but sometimes others.
Today I want to share one of my recipes that not only has no beans but that makes the beef and seasonings the star.
It is seemingly simple, with nothing more than the beef, broth, a few tomatoes and the seasonings, but it has a rich and complex flavour sure to please.
To begin, you want to put around 2 lb. of ground beef into a large pot and start to brown it over medium-high heat. As you are browning the beef, add to it (in no particular order):
1 tablespoon mustard powder (like Keens or Colemans make)
1 teaspoon cumin
3 tablespoons hot chili powder
6 minced cloves of garlic
1 packet of dry onion soup mix
1-2 tablespoons or so freshly ground black pepper
Mix these seasonings in as you brown the beef making sure to stir regularly to avoid burning.
When the beef is browned add 4 cups of beef broth, 6-8 whole skinless canned tomatoes (do not add the liquid), salt to taste and at least 1 tablespoon of your favourite Mexican or Louisiana style hot sauce. I like to add 2-4 depending on the crowd!
Bring to a boil and while doing so stir and push down on the tomatoes to split them into two or three chunks each.
Lower temperature and simmer the chili, stirring occasionally, for around 2 hours.
This terrific and very hearty chili is perfect served with a dollop of sour cream (essential...and make it 14%!), some nacho chips, shredded old cheddar or Monterrey Jack cheese, extra side hot sauce or pickled jalapeno slices (or both) and, of course, ice cold beer!
Enjoy.
See also: Slow Cooker Beef & Mushroom Chili
See also: Taco Soup
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