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Beanless Chili

Beanless Chili Michael Symon
Michael's beanless chili tastes great on top of ballpark favorites, like nachos and hot dogs!
skill level
Easy
time
Over 120min
servings
6-8
cost
$
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Michael's beanless chili tastes great on top of ballpark favorites, like nachos and hot dogs!
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ingredients
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 Onions (diced)
  • 3 Pasilla Peppers (seeded and diced)
  • 2 tablespoons Crushed Red Pepper Flakes
  • 3 Lb Beef Chuck (cut into 1-inch cubes)
  • Salt
  • Pepper
  • 2 tablepsoons Dried Oregano
  • 2 tablespoons Smoked Paprika
  • 2 tablespoons Ground Coriander
  • 1 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 6 cloves Garlic (minced)
  • 1 Cinnamon Stick
  • 2 28 Ounce Cans San Marzano Whole Tomatoes (crushed)
  • 1 Bottle Dark Beer
  • 2 tablepsoons Chipotle Chiles in Adobo (diced)
  • 1 tablespoon Red Wine Vinegar
  • Queso Fresco (crumbled) for garnish
  • Fresh Cilantro (chopped) for garnish
  • Lime Wedges
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Extra Virgin Olive Oil
    2 Onions (diced)
    3 Pasilla Peppers (seeded and diced)
    2 tablespoons Crushed Red Pepper Flakes
    Heat a large heavy bottomed pot over medium heat; add 3 tablespoons olive oil, the onions, pasilla peppers, and red pepper flakes. Cook until everything is soft and the onions are beginning to caramelize, about 10 minutes.
  • 2
    3 Lb Beef Chuck (cut into 1-inch cubes)
    Salt
    Pepper
    Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes.
  • 3
    2 tablepsoons Dried Oregano
    2 tablespoons Smoked Paprika
    2 tablespoons Ground Coriander
    1 tablespoon Cumin
    1 tablespoon Chili Powder
    6 cloves Garlic (minced)
    1 Cinnamon Stick
    2 28 Ounce Cans San Marzano Whole Tomatoes (crushed)
    1 Bottle Dark Beer
    2 tablepsoons Chipotle Chiles in Adobo (diced)
    Add oregano, paprika, coriander, cumin, chili powder, garlic, cinnamon stick, tomatoes, beer and chipotle (add as little as one teaspoon to the whole can depending on how hot you’d like your chili).
  • 4
      
    Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork.
  • 5
    1 tablespoon Red Wine Vinegar
    Queso Fresco (crumbled) for garnish
    Fresh Cilantro (chopped) for garnish
    Lime Wedges
    Return it to the pot, and cook for another 10 minutes, uncovered, to thicken. Right before you are ready to serve add the red wine vinegar to the pot and stir. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
 
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