RECIPE FOR BEANLESS CHILI RECIPES

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BEANLESS BEEF CHILI RECIPE | SANDRA LEE | FOOD NETWORK



Beanless Beef Chili Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 2 hours 0 minutes

Yield Serves 4

Number Of Ingredients 18

2 tablespoons canola oil
One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes
2 medium chopped yellow onions
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1 small chopped jalapeno pepper
1 tablespoon chopped garlic
One 28-ounce can chopped tomatoes
1 cup beef broth
Kosher salt, to taste
Black pepper, to taste
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon lime juice
1 teaspoon hot sauce
2 scallions
2 tablespoons chopped fresh cilantro

Steps:

  • Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits. 
  • Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic. 
  • Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

BEEF CHILI RECIPE | TYLER FLORENCE | FOOD NETWORK



Beef Chili Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 2 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 20

3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish

Steps:

  • In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

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