Homemade Stovetop No Bean Beef Chili
Homemade Stovetop No Bean Beef Chili is an American recipe that serves 6. Watching your figure? This gluten free recipe has 661 calories, 38g of protein, and 48g of fat per serving. For $2.7 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 1 hour and 20 minutes. 979 people were impressed by this recipe. If you have ground cumin, hot sauce, tomato paste, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. It is brought to you by Deep South Dish. With a spoonacular score of 93%, this dish is great. If you like this recipe, you might also like recipes such as 9th Annual Chili Contest: Entry #2 – Beef, Chorizo, and Bean Taco Chili + Weekly Menu, Homemade Black Bean and Chorizo Chili, and Homemade Beef Chili with Beans.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 medium bay leaves
2 cups beef stock or broth
2 tablespoons Kitchen Bouquet
1/2 teaspoon Cajun seasoning
Cheddar cheese, grated, for garnish, optional
1 tablespoon chili powder
3 garlic cloves
1 tablespoon granulated sugar
1 medium green bell pepper
1/4 cup chopped green chiles
1 small green onion
2 pounds ground chuck
1/2 teaspoon ground cinnamon
1 tablespoon ground cumin
Couple dashes hot sauce
Kosher salt and freshly cracked black pepper, to taste
2 tablespoons olive oil
1 tablespoon dried oregano
1 medium red bell pepper
Sour cream, for garnish, optional
6-ounce tomato paste
2 tablespoons Worcestershire sauce
1 medium yellow onion
Equipment:
stove
Cooking instruction summary:
Recipe: Homemade Stovetop No Bean Beef ChiliFrom the Kitchen of Deep South DishPrep time: 20 min |Cook time: 1 hour |Yield: About 6 cupsIngredientsDry Seasoning:1 tablespoon ground cumin1 tablespoon dried oregano1 tablespoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)1 tablespoon of granulated sugarWet Seasoning2 tablespoons Worcestershire sauce2 tablespoons Kitchen BouquetCouple dashes of hot sauce1 (6-ounce) can tomato pasteChili:2 tablespoons olive oil1 medium yellow onion, diced1 medium green bell pepper, diced1 medium red bell pepper, dicedUp to 1/4 cup chopped green chiles, jalapeno, habanero, scotch bonnet, or serrano peppers (depending on heat level desired)2 pounds ground chuck3 garlic cloves, minced2 cups beef stock or broth2 medium bay leavesKosher salt and freshly cracked black pepper, to tasteGarnishes:Sour cream, for garnish, optionalCheddar cheese, grated, for garnish, optional1 small green onion, sliced, for garnish, optionalInstructionsCombine the dry seasonings; set aside. Combine the wet seasonings; set aside.Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers,and jalapenos and saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.Add the dry seasoning mixture to the beef, and continue to cook about 5 minutes longer. Add the wet seasoning to the beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour. Season with salt and pepper; taste and adjust as needed. Garnish as desired.Cook's Notes: This makes about a 6-cup batch of chili, so if you're looking for it as a main dish, you may increase as desired. You many also stretch it further by increasing the broth, adding canned stewed or diced tomatoes and one o rtwo cans of beans, drained and rinsed. You may also use 1 pound ground beef and 1 pound of raw sausage such as Italian, bratwurst, breakfast, or Mexican chorizo. Serve with grated cheese, a dollop of sour cream, and a sprinkling of sliced green onion, or other toppings as desired. Also good served over hot, cooked rice, spaghetti pasta or cornbread.Crockpot: Brown ground beef in skillet and drain. Transfer to slow cooker. Add the dry and wet seasonings, veggies and chili ingredients, stir well, cover and cook on high for 4 to 5 hours, low 7 to 8 hours.Variation: If you like beans in your chili, by all means add them! I usually add canned red kidney beans, but use pinto, chili beans, or whatever bean you like. Rinse and drain before adding to reduce the sodium.Tip: Did you know that layered nachos are a perfect way to use leftover chili?Source: http://deepsouthdish.comPRINT THISRequires Adobe Reader - download it free!Deep South Dish
Step by step:
1. Recipe: Homemade Stovetop No Bean Beef Chili
2. From the Kitchen of Deep South Dish
3. Prep time: 20 min |Cook time: 1 hour |
Nutrition Information:
covered percent of daily need
