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!
Start with 2 1/2 lbs. ground beef. Salt with kosher salt at this point seasoning the beef.
Brown and set aside.
Dice a large onion into a small dice.
Saute in olive oil over medium heat. Add in a pinch of kosher salt. This will take between 8-10 minutes.
De-stem and wash a jalapeno pepper.
Remove the seeds and pith., then dice and add to the onions.
Crush some garlic with the flat of your knife.
Then mince.
Continue to saute with the jalepeno and garlic for 3-4 minutes over medium heat.
Add in a heaping tablespoon of beef base. If you are making this gluten-free, you will need to use a gluten-free beef stock in place of the water that will be added later. This Minors brand is not gluten-free.
Add beef base to sauteed vegetables.
Add in a can of fire roasted dice tomatoes and a can of Ro-tel tomatoes. Ro-tel are great because they include chilis in with the tomatoes.
Add two cans of water.
Add in spices.
Stir. Add in some fresh cracked black pepper.
Add in two tablespoons of tomato paste.
Add in one small can of tomato sauce.
Simmer on low for about an hour reducing the liquid by about half.
Stir every once in a while to check in it taste for salt and serve.
Chris’ No-Bean Chili
Serves 6-8
Ingredients:
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:
sour cream
shredded cheddar
soaked minced onions
tortilla chips
Directions:
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.