Beef Chili No Beans Recipes

Steps:

• Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
• Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
• Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

Steps:

• Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice.

Steps:

• Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
• Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

Steps:

• Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
• To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
• In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.
• Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Steps:

• In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it). Crumble the meat up as you add it to the water. There should not be any large pieces. After 30 minutes add the remaining ingredients.
• Simmer for 2 hours, stirring occasionally.
• Serve this up with some cheese and extra onions if you want.

Steps:

• Cut Beef into small cubes.
• Sear the outside of the beef in Pot.
• Add Beef Broth, Chili Powder, Paprika and Garlic Powder and bring to a boil. Simmer for 30 minutes stir as needed.
• Add Green Chilies, Onion and Celery.
• Simmer another 30 minutes. Stir as needed.
• Add Sofrito, Stewed Tomatoes and Tomato Paste.
• Slow cook for 2-4 hours.
• Stir as needed.