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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 Luse 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)
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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
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!