No Beans Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This 'No Beans Chili Recipe' is a hearty and flavorful dish that is perfect for chilly evenings or game day gatherings. Packed with tender chunks of meat, aromatic spices, and a rich tomato base, it's a crowd-pleasing option for chili lovers. This recipe takes a unique twist by omitting beans, allowing the flavors of the meat and spices to shine. With minimal effort and maximum taste, this chili is sure to become a family favorite.

Keywords: chili, recipe, no beans, hearty, flavorful.

No beans chili recipe details

No beans chili recipe, recipe Rating: 4.5
Number of votes:100

A chili that has won some contests. I wrote down the recipe when a friend asked for ‘that chili that won the chili contest last year’.
Ready in: 3 hours 45 mins

Ingredients

Serves: 20

• 6 dried Mexican chilies
• 3 dried California chilies
• 6 dried chipotle chilies
• 2 (14 ounce) cans chicken broth
• 1 pound ground beef
• 1/2 pound chorizo sausage
• 3 pounds tri-tip beef
• 2 tablespoons Wesson(R) oil
• 1 poblano chili
• 1 green chili
• 1 medium onion
• 1 lime
• 2 (16 ounce) can diced tomatoes
• 1 (14 ounce) beef broth
• 5 tablespoons garlic
• 2 tablespoons hot chili powder
• 1/2 teaspoon oregano
• 3 teaspoon cumin
• 2 lemons, divided
• 1/4 cup brown sugar
• Hot sauce to taste

Preparation method

Prep: 45 mins | Cook: 3 hours

1. Combine all the dried chilies with one of the cans of chicken broth and soak for 30 minutes. At the same time brown ground beef and chorizo, drain let stand aside. Chop tri tip into small cubes and brown in oil set aside.
2. Place the soaked chiles, the fresh chiles, and the onion in a food processor, mix very well. Add to cooking pot and combine with all meat. Add 1 can of chicken stock and the juice of the lime; simmer for 45 minutes.
3. Add tomatoes and simmer for 45 more minutes; add beef broth. Puree garlic and add. Add chili powder, oregano, cumin, and the juice of one lemon, and simmer for 30 minutes. Add brown sugar and the juice of the last lemon; simmer 5 minutes and serve. Add hot sauce to taste.cook’s note:

(You can adjust how hot the chili turns out by lowering or raising the number of chipotle peppers) 1 pepper = 1 * 4 peppers = 2 * 7 peppers = 3 * 10 peppers = 4 * 13 peppers = OH MY GOSH ARE YOU CRAZY?