Does anyone have any good beanless chilli recipes? Every recipe I have found just doesn’t cut it.
There are hundreds available on-line,
both with and withouts.
Google Chili recipes.
It was a Doper that poster this in some thread. I kept it but only the recipe part, so if anyone knows who posted this please let me know so I can attribute it:
Oh, just realised, this shouldn’t be in GQ Johnnyt27 I’m sure a mod will move it somewhere you’ll get more replies.
Here’s one I made last night:
About 3 tbsps olive oil
1/4 lb chorizo, cubed
2 lb ground beef
1 large onion
1 small can tomato paste
1 can chopped plum tomatoes
4 red chillis
1 can beer
Powdered coriander, cumin, and turmeric
Handful of chopped fresh oregano
Fry the beef in the oil until browned, throw in the chopped onion until and toss until the onion is translucent. Throw in the chillis (finely chopped with the seeds removed) and the chorizo and toss a few times, then pour in the can of tomatoes and the tomato paste. Stir in thoroughly and then throw in half of the beer. Simmer for about 2 hours. Add more beer during this time if it’s getting too dry. About 20 minutes before you’re going to eat it, throw in the oregano, and 2 tsps each of the spices. If it’s not zingy enough, throw in a few jalapeno peppers and/or tabasco or other hot sauce.
With the chorizo, you don’t really need beans.
Ukelele Ike had several threads to this topic. Here is one.
And here is one started by pugluvr, with Pantellerite adding a few links.
All found by searching ‘chili’ in the title of threads in Cafe Society. Which is where this thread belongs, obviously. 
America’s Test Kitchen has a great recipe here. The real secrets are not using ground beef, using a variety of chiles (for both heat and flavour ) and having masa harina as a thickener.
That’s funny, bean chili always does cause me to cut it. If I took out the beans, it would be because I didn’t want to cut it.
Er, that’s what you meant, right?
Recipe threads belong in the Cafe Society forum, so I’ll move this one over there.
bibliophage
moderator GQ
dylan, that’s one of Zenster’s. I use it every season, and have had excellent luck with it. I usually substitute stew beef, and add a homemade chili powder my mother makes (I have no idea what that combo is).
I got hungry for chili just reading the title of this thread!
No, really.
I made Taco fondue today, which involves chili.
3 16 oz. cans of chili sauce
2 8 oz packages cream cheese
3 cups shredded cheddar cheese
1 tomato
1 green pepper
1 lb. ground beef
several bags of corn chips
Cut the cream cheese into cubes and place them into fondue pot. Put the pot somewhere between “Simmer” and “Warm.” Mix the cubes with the three cans of chili sauce until they coagulate into an orangey-brown goo. Add fried hamburger meat into the pot if the chili sauce didn’t come with any. Once finished, sprinkle the surface with diced tomatoes, peppers, and shredded cheese. Eat by dipping corn chips into the pot. (Tobasco sauce is optional, but does give a nice kick to it.)
I gotta warn you, it’s addictive.
Thanks Munch. I’ll add “by Zenster” to the file.
Munch, thank you for ensuring proper attribution. dylan_73, that recipe was lifted from the San Francisco Chronicle’s recipe section many years ago. It is one of the single most authentic chili recipes I’ve ever seen (i.e., no beans or tomato products). I’ve had Mexican immigrants get all dewy and hoarsely whisper things like, “what Mom used to make” while eating this dish. It was originally designed for pork, but I have had equal or better results using beef. Please try it sometime, I’m sure you will be pleasantly surprised with the results. Try and be sure to use a pure Pacifico or New Mexican red chile powder and not a store bought chili powder that has several spices in it. You want the unadulterated flavor of the chiles shining through in this dish.
in the above recipes…
- substitute Filet Mignon where you see beef
- add some boneless pork shoulder
- substitute Tequila where you see beer
Has won contests for me…
jasg, while quite tender, filet mignon does not have the fat content needed to boost the flavor of a good chili. Were I to use it, I would still need some lard to brown off the meat before incorporating it into the stew. Good boneless pork shoulder is another matter entirely, it has the right ratio of meat to fat and is an extremely versatile cut.
The Tequila suggestion is interesting. Care to mention which type you use? Although I’m fond of the blue agave silvers, I’d suspect that a gold Tequila would impart more flavor. However, I would stay away from the smoky ones like Monte Alban (which is actually a Mezcal).