We had a great time getting together with some friends over the weekend as we headed over to their house for some fun family time. There was good football, great company and some yummy food. The Patriots have secured their spot in the AFC Championship game and it’s always fun spending time with some of our favorite people, but there is nothing like planning “football food” for dinner!
A couple weeks ago my girlfriend Michelle and I decided it was time for a get together. It is always hard managing our two schedules, but we found a date and there happened to be a Patriot’s playoff game the same night. So we decided “football food” would make up our dinner menu! Michelle made some amazing BBQ Chicken Nachos (recipe soon to come!) and I decided to make Chili. But, her husband Chris is not a big fan of beans so my standard 5-Bean Crockpot Chili just wasn’t going to cut it this time. So time to invent an all new No-bean Chili recipe. Hense, “Chris’ No-Bean Chili” was born.
This Chili can easily be adjusted to be made gluten-free by swapping out the beef base I use for a gluten-free beef stock and eliminating the water. You could also add beans in if you like. But, for the purposes of this get together, it was beanless. Which actually is the only way many people will even consider it to be real chili, not so much up north, but in the south that is very much true. The point is, take this and make it your own. In addition to just serving up the bowl of chili, we also served it over hot dogs with mustard, cheese and onions for a Chili Cheese Dog with the works! But, that will come later. Stay tuned!
Now onto the recipe! Take a look!
Chris’ No-Bean Chili
2 1/2 lbs. ground beef, browned
1 large onion, finely diced
1 jalapeno pepper, finely diced
3 cloves of garlic, crushed and minced
1 can fire roasted diced tomatoes
1 can Ro-tel tomatoes with chilis
1 6 oz. can tomato sauce
2 Tbs. tomato paste
1 heaping Tbs. beef base
3 tsp. kosher salt, divided
2 Tbs. olive oil
1 tsp. fresh cracked black pepper
1 dried whole Ancho chili
1 Tbs. chili powder
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp cayenne pepper
24 oz. water
Additional optional fixin’s:
soaked minced onions
Brown ground beef adding about 1 tsp kosher salt, drain and set aside. In the same pot add 2 Tbs. olive oil. Saute onions, adding a pinch of salt, 8-10 minutes over medium heat until soft. Add in jalapeno and garlic, continue to saute an additional 3-4 minutes. Add in beef base and cook for about 30 seconds. Add beef back into the pot, stir. Add in tomatoes. Add in 2 cans (Ro-tel cans) of water, stir. Add in spices, stir. Add in tomato sauce, black pepper and tomato paste, stir. Simmer over low heat for about an hour until liquid is reduced by about half. Serve with fixings of your choosing and enjoy!
*** Gluten-free adjustment – In place of beef base, use a gluten-free beef stock and eliminate water.