How to Make a Delicious All Beef Chili Recipe without Beans

I will share with you my secret recipe on how I make a mouthwatering, all-beef chili without any beans. Get ready to tantalize your taste buds!

Introduction

Have you ever craved a hearty bowl of chili but wanted to skip the beans? Look no further! In this article, I will share my own recipe for a delicious all-beef chili without beans. I’ve perfected this recipe over the years, and it has become a family favorite. So grab your apron, roll up your sleeves, and let’s get cooking!

Heading 1: Grinding my own chili meat

When it comes to making chili, I like to be in control of the quality of meat used. That’s why I always grind my own chili meat using 2 lbs of chuck roast and sirloin steak. Grinding your own meat ensures freshness and allows you to tailor the fat content to your liking.

Heading 2: Seasoning the beef cubes

Before grinding the beef, I make sure to season the cubes with Bonafide Chili Seasoning. This step ensures that every bite of the chili is bursting with flavor. The combination of spices in the Bonafide Chili Seasoning adds a delightful kick to the dish.

Heading 3: Browning the ground meat

Once the meat is ground, I start browning it in a pot with a drizzle of olive oil, onions, and garlic. This step not only adds depth of flavor but also gives the meat a beautiful caramelized color. The aroma that fills the kitchen is enough to make your mouth water!

Heading 4: Adding the perfect blend of ingredients

To create a robust chili base, I add 4 heaping tablespoons of Bonafide Chili Seasoning, diced tomatoes, tomato sauce, Rotel tomatoes and chilies, and diced green chilies. Each ingredient contributes to the overall flavor profile of the chili, providing a balanced and zesty taste.

Heading 5: Enhancing the flavors

To take the flavors to the next level, I enhance the chili with a splash of Worcestershire sauce and beef broth concentrate. These additions deepen the savory notes and add a rich complexity to the dish. Trust me, you won’t be able to resist going back for seconds!

Heading 6: Simmering to perfection

Now that all the elements are in the pot, I let the chili simmer uncovered for at least an hour, stirring often. This allows the flavors to mingle and intensify. The aroma fills the house, creating a cozy atmosphere that will have friends and family eagerly awaiting the meal.

Heading 7: Serving and savoring

Once the chili has reached its peak deliciousness, I serve it with a generous sprinkle of shredded cheddar cheese and diced white onion. The contrast of the creamy cheese and crunchy onion provides a delightful textural element. Each spoonful is a burst of flavors that will warm your soul.

Heading 8: Connecting with Malcolm Reed

If you’re as passionate about barbecue and cooking as I am, you’ll want to connect with Malcolm Reed. He is the creator of HowToBBQRight, a fantastic resource for all things barbecue. You can find him on his website, social media platforms, and even listen to his podcast for more inspiration and tips.

Conclusion

Making an all-beef chili without beans is a delightful culinary adventure. By grinding your own chili meat and adding the right combination of ingredients, you can create a dish that is bursting with flavor. So roll up your sleeves, gather the ingredients, and indulge in a bowl of this irresistible chili. Trust me; it’ll become a family favorite in no time!

FAQs

1. Can I use different cuts of meat for grinding?
   Absolutely! Feel free to experiment with different cuts of meat. Just make sure to choose ones with a good balance of fat for flavor and juiciness.

2. Can I make this chili in a slow cooker?
   Yes, you can adapt this recipe for a slow cooker. Simply brown the meat and sauté the onions and garlic before transferring everything to the slow cooker. Cook on low heat for 4-6 hours or until the flavors meld together.

3. Is Bonafide Chili Seasoning spicy?
   Bonafide Chili Seasoning does have some heat, but it’s not overpowering. If you prefer a milder chili, you can reduce the amount of seasoning or add less spicy ingredients.

4. Can I substitute beef broth concentrate with beef stock?
   Yes, you can substitute beef broth concentrate with beef stock. Just keep in mind that the concentrate adds a more intense flavor, so you may need to adjust the seasoning accordingly.

5. Can I freeze the leftover chili?
   Absolutely! This chili freezes well, making it a great option for meal prep or quick weeknight dinners. Allow the chili to cool completely before transferring it to an airtight container and freezing. It can be stored for up to 3 months.

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