Beanless Chili Recipe
Makes 6 cups
Ingredients
- 2 lbs. Ground Beef
- 1 onion (diced)
- 2 clove Garlic (minced)
- 2 Tbsp. chili powder
- 1 Teaspoon Paprika
- 1 tsp. ground cumin
- Salt to taste
- 2 12 Ounces beer (porter or other dark, rich beer)
- 1 can (10 oz of diced tomatoes and green chilies (think RoTel))
- 1 can (15 oz of crushed tomatoes)
Instructions
- In a heavy bottom pan, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 ½ of the beers to the meat. Drink the other ½ beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Bring to a simmer and reduce for 30-45 minutes.
Notes
Be sure the chili has been cooled to at least room temperature by chilling it in an ice bath. Store in freezer-safe containers removing as much air as possible to prevent freezer burn.
I reheat chili in a small saucepan over medium-high heat. If a stove is not available, reheat the chili in the microwave in a microwave-safe container on 50% heat for 1 minute, stirring halfway through and heating until reaching the desired temperature.
Crock-pot instructions:
- In a heavy bottom pan, brown the ground beef.
- Leave the rendered fat in the pan and saute the onions in the fat and meat.
- Add the garlic and stir for 1 minute.
- Skim the fat off the meat, if desired.
- Sprinkle in the seasonings and stir to warm the spices.
- Add 1 ½ of the beers to the meat. Drink the other ½ beer.
- Add the tomatoes & diced chilies and the crushed tomatoes.
- Transfer to a slow cooker / crock-pot and cook on low for 4-6 hours or high for 2-3.
- Adjust the seasoning before serving.
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