Darren's Hearty No Bean Chili
By: Darren Williger
Ingredients
- 1 lb. ground round 90%
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprica
- 1 whole bay leaf
- 1 medium vidalia onion
- 2 teaspoons ancho chile pepper
- 2 large tomatoes
- 1 teaspoon cumin
- 3 teaspoons minced garlic
- 1 hot pepper (your choice)
- 1/2 bottle of beer
The key to this recipe is time. You can't rush a good chile and you need to give the flavors time to become acquainted with each other. Multiply the amounts per each lb of meat and feel free to play with the spices to find the flavor you like. Start by browning the meat in a large pot. With 90% or higher ground round or sirloin you shouldn't have much fat to drain and you can always skim it after refrigeration. Add the 1/2 bottle of beer (I use Michelob Ultra Amber). Add the spices (everything except the garlic, onion hot pepper, and tomatoes), and stir over low heat until the majority of the liquid evaporates. Liquify the tomatoes (remove stems), hot pepper (remove the seeds), chopped onion, and garlic in your blender. Add the liquid to your chile and cook over low heat until it thickens to your liking (usually 1-2 hours). You can serve immediately, though it will be even better after spending the night in your fridge. Either enjoy by itself or top generously with finely shredded cheddar cheese. You can freeze leftovers to enjoy for several weeks!
About the Author:
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Darren Williger is an over-caffeinated, low carbohydrate eating, winemaking enthusiast who writes for CaffeineZone.com, MyLowCarbPages.com, and HomemadeWine.com |
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