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Beef Chili (no beans)

Beef Chili (no beans)

Snow, something of a rare occurrence the last few years, calls for chili. My last batch just wasn’t hot enough. It came out more like beef stew. So, this time I was hoping to step up the heat, while keeping it in range for those who can’t handle the really hot stuff. I think it came out pretty hot, meaning too hot for some, but not too hot for me. If you add some of the serving goodies below it will cool it down.

Meat Ingredients

 

2.5 lbs bottom round beef, cubed

Olive oil
Onion powder
Garlic powder
Salt
Black pepper

Other ingredients
1 bulb garlic, roasted

5 green chilies, roasted, peeled, and diced
1 large red onion, diced
3 jalapenos, diced with seeds
3 dried red chilies, whole with stems cut off
1½ tsp chili powder
1½ tsp caribe
½ tsp oregano
1 large can diced tomatoes
Salt to taste
Fresh ground black pepper to taste

Serving goodies (optional)

Fritos

Crackers
Shredded cheddar and Monterey jack cheese
Homemade sour cream
Fresh tomatoes
Onion
Avocado

I roasted, peeled, and froze my green chilies a couple of months ago, so those just had to be thawed out and cut up. The dried red chilies are a PITA to cut up, so this time I just cut off the stem and threw them in whole to leach out their yummy goodness.

 

Preparing the Meat

 

Cut the meat in bite-sized cubes (or buy it that way). Put it in a bowl. Drizzle with olive oil and toss to coat. Sprinkle with the rest of the meat ingredients and toss to coat.

 

Heat a large pot or Dutch oven on med-high. Add a little olive oil. Toss in the meat and brown. You’ll want to stir it some as it browns, and you’ll see that it produces a fair amount of juices.

 

 

Making the Chili

 

Add the onions, jalapeno, roasted garlic, and green chilies, and stir well. Let this cook a bit. The onions should wilt, but don’t have to be translucent.
Toss in the dried red chilies, and pour in the diced tomatoes. Add some water to the tomato can, swirl it around in the can, and pour that in. Add the dried spices, and stir.
The dried red chilies will poke down without breaking after they absorb some moisture. Reduce heat, cover, and simmer for 1 hour, stirring occasionally.

 

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Chili Improvements

Chili Improvements

I love chili. I never really make it the same way twice. I don’t measure my ingredients, and I don’t use beans.

This weekend I decided to expand on my basic ingredients and the results were amazing.

First, I used chicken and beef as my meats. I started by boiling skin on, bone in chicken legs in salted water for over an hour (they were frozen when I startet them). I used that liquid in the chili (and the chicken meat, but not the skin). The beef was stew meat. Ground might work, but I don’t think it would go too well in this recipe.

I roasted my green chilies and garlic in the oven. The jalapenos and onion were fresh. Diced tomatoes were canned.

Here is what made it great. I added cinnamon, cocoa powder, and frozen raspberries (thawed, with the juice). you don’t want to go overboard with these ingredients, but they add a wonderful flavor!

I served it up in a bowl with Fritos, grated cheddar, and a dollup of sour cream.

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