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Seasoning Mix: In a bowl combine all of the seasoning mix. Stir well to make sure it is blended well.
Brown off 1/2 of the ground beef. Pour browned off beef into a 4 qt. pot. Brown off the other 1/2 of the ground beef. Pour browned off beef into pot.
Brown off 1/2 lb of the ground chuck. Pour browned off chuck into pot. Give pot a quick stir to begin blending the beef and chuck. Continue browning the ground chuck, 1/2 lb at a time. Give the pot a quick stir after each batch is added.
Stir the pot a good final stir. Add the seasoning mix. Stir pot to blend the seasoning mix into the meat. Simmer for 10 to 15 minutes on medium heat
Note: Do NOT use any tomato paste!
Tips: Add some melted Velveeta cheese for a great chip dip!
I browned the meat off in small batches as it was easier for me to do so. You can brown all the meat at once if you have a large enough pan.
Source: I created this in my own kitchen.
By John from Columbus, GA
By Robin from Washington, IA
1/4 cup vegetable or olive oil
1 medium onion chopped
1 jalapeno pepper finely chopped (remove seeds)
2 Tbs. chili powder
1 Tbs. masa harina (or corn flour)
2 tsp. paprika
1 tsp. cumin powder
1 tsp. oregano
1/8 tsp. cayenne pepper
2 cloves garlic - minced
1 Tbs. brown sugar
1 tsp. yellow salad mustard
15 oz. Hunt's tomato sauce w/bits
1 -1/2 cups water
1-1/2 cups cooked ground beef - drained
1/2 cup beer
1 Tbs. tomato paste
Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, masa harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in garlic, brown sugar, mustard, tomato sauce, water, beer, and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.
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Does anyone have a good no bean chili recipe that's spicy but not ridiculously spicy to where you can't eat it?
Debbie from Garden City, MI
3 lb. coarsely ground beef
2 sm. green bell peppers, diced
1 lg. onion, diced
2 cloves garlic, crushed
1/4 c. vegetable oil
2- 14.5 oz. cans diced tomatoes
1- 10 oz. can RO-TEL (diced tomatoes and chiles)
3 T. chili powder
2 t. cumin seeds, crushed
1/4 t. tobasco
1 c. water
Cook beef, bell pepper, onions and garlic in oil in a large heavy pan until beef is lightly browned.
Add remaining ingredients and simmer for 1 hour and 10 minutes
This is the chili I make every winter.
Ground chuck, browned, drained
1 pkg Brooks chili seasoning
1 large can Ro-tel tomatoes with chilies
(1 large can Brooks beans) leave out if not wanting beans
1 large can tomato juice
Brown ground chuck and drain. Cook macaroni in mixture of tomato juice and water; drain. Add everything else into pot and simmer all day. Very spicy but not over bearing. ENJOY!