Weather is starting to kick in and nothing better at the end of the day is having a hot bowl of chili. In case you are interested, chili is the meal and chile is that hot little pepper that goes into your chili.

Now you may ask me, “Why no beans in your chili?”. My response is, that would make it chili and beans and not Chili. I guess I am a chili traditionalist. Most of my old friends know, but some of of my friends may not actually know that I used to cook and judge chili contests.

Collection of my cooking and Judging badges for Chili contests

So when it comes to chili, I certainly have my opinions. If you happen to enjoy beans in your chili, or if you would rather not have meat in yours, do what makes you happy! I know I will! Enjoy!

Check here if you are looking for a vegetarian chili recipe!

Check here if you need a honey cornbread recipe to go with the chili

How about my cornbread to go with the chili!

And as always, thanks for Spending Time in My Kitchen!

All Beef, no Bean, Chili

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Ingredients

2.5 lbs chili grind from chuck roast (Stater’s Bros takes care of it for me)
2.5 lbs of tri-tip loin strips. (I pick this up at Costco)
1 Sweet onion, medium dice
2 small cans of green chili, chopped (optional)
2 cups beef broth
2 cups chicken broth
3 Tbl guajillo chili powder
3 Tbl ancho chili powder
3 Tbl New Mexico chili powder
2 Tbl cumin powder
1 Tbl Mexican oregano
2 Tbl kosher salt
1 Tbl white pepper
4 oz tomato paste
Salt and pepper

Directions

Take the tri-tip and cut it into 1/2″ cubes. Brown in your favorite healthy or unhealthy lard or oil in a large saute pan. Do not crowd pan. If you do, you will steam your meat and probably overcook. When done, put off to the side in a dutch oven.
Brown chili grind. Again, don’t crowd the pan. When done, combine with other meat in dutch oven.
Use the pan that you cooked the meat; add tomato paste and stir for 1-2 minutes. Add diced onions to same pan and brown. Saute onions until soft and lightly brown. Add green chili if desired to onions. When done, combine onions with the tomato paste to the meat in dutch oven.
Place dutch oven on heat low-medium simmer. Add beef and chicken broth.
Add oregano, 1/2 of chili powders and 1/2 cumin to pot and stir.
Add 2 Tbl of salt and 1 Tbl white pepper to pot and stir.
Let chili simmer for 2 1/2 hours. Stir every now and then; check on chili during the two hours to make sure pot is not boiling and that your pot is reducing timely.
After 2 1/2 hour cook; add remaining 1/2 of chili powders and 1/2 of cumin and stir into pot. Depending on how you like your chili, if pot needs more liquid, add additional broth. (chicken or beef).
Low simmer for the next 1/2 hour. After 1/2 hour, taste chili.
Taste and adjust. If you desire more heat, add some cayenne or additional chili powder. Maybe a little more cumin. Add additional salt and pepper to taste. Cook for another 15 minutes.
When meat texture and chili heat is to your liking, pull the pot off from the heat. Add garnishes and enjoy!
Garnish
Add shredded cheese, chopped onions, cilantro, sour cream, sliced jalapenos and you are done!

Notes

If not tasting “beefy” enough, I would add a little bit of Beef Better than Bullion a little spoonful at a time till satisfied.
The timing of your cook at a low to medium simmer could change depending on the type of meat you are using. The more expensive the meat typically means more marbling in the meat and therefore would need less time to cook. Adjust time accordingly by testing the taste later in the cook.