Originally Posted by radio
I've tried several different Chili recipes over the years and have a couple of favorites, most of which use beans, but looking to change things up a bit. I'm looking for a simple, but tasty recipe for Chili with no beans and lots of meat. I don't care for much tomato flavor, so will likely use beef stock for most of the liquid. Not a big fan of bell peppers or really hot peppers and/or tons of different ingredients.
I have a good supply of the following: Venison, Pork sausage, ground beef and a beef roast.
I also have Williams Chili seasoning, plenty of Chili powder, chilis and other assorted spices. Don't want to go overboard on variety of spices though, so less is better
That's a tough bill to fill, eh SMF'rs?
I'm a little late to the party but hey…...
The meat you have should work fine. I will list the ingredients I use below and some basic amounts. The main thing I do to make a good tasting chili no matter the meat is to use fresh ground cumin seeds (you will need a spice girder or some sort of small food processor) and home made chili powder. Get the chili peppers (basic red and a few ancho work well) in the supermarket that are dried. Toast them in a pan or dry them a bit more on your grill or oven on a pan or some foil. When they cool, de-seed and de-stem them and put them in the spice grinder. Fresh chili powder.
Meat, about 1.5 - 2 lbs browned. You can drain some fat after browning if you like.
I med-large onion
4-6 cloves garlic
1-3 Tablespoons of ground cumin seeds (more or less than this to taste)
1-3 tablespoons of ground chili peppers (more or less than this to taste)
Salt and pepper to taste
Some beef or chicken stock or water if you must-about a cup.
You can use a few cut up roma tomatoes. These are mild and less acidic than most. You should probably add at least 1or 2, preferable more so you can get a chili taste. Beans are optional, but one option is to get a can of pintos or black beans and puree them in a food processor. Maybe even just half a can. This will help to thicken the chili and add some flavor. I use both pintos and black in my chili. Sometimes red kidney also for a 3 bean chili.
I cook this for a few hours
Also, you can a pitch of cornstarch and water if you want it thicker when its done. This will likely be required if you do not put any beans in it. I don't put a lot of beans, but I put a 1 or 2 small handfuls of dried beans so it can thicken the chili.