MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy No-Bean Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 6 Servings
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1 tb Olive oil
2 lb Ground chuck
1 White onion; diced
1 Bell pepper; seeded, diced
1 Jalapeno; seeded, diced
4 cl Garlic; minced
2 ts Cumin
1 ts Paprika
2 tb Chilli spice mix
1 ts Kosher salt
1 ts Black pepper
6 oz Tomato paste
2 tb Corn meal
28 oz Can chunky tomato puree or
- diced tomatoes
2 c Beef stock
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Scallions; sliced
Sour cream
Cheddar cheese; grated
Tortilla chips
Avocado; diced
Onion; diced
In a Dutch oven or heavy-bottomed pot over medium-high heat, add a
drizzle of olive oil and then the ground beef. Brown the beef well,
breaking it up with a wooden spoon while it cooks.
Let the beef cook for 5 to 6 minutes, until it's lightly browned.
There shouldn't be any visible pink spots on the beef.
Add the onions, green peppers, jalapeno, and garlic to the chili
and stir. Let the vegetables cook for a few minutes until they
soften. Add the cumin, paprika, chilli spice, salt, and pepper, and
stir together.
Finally, add the tomato paste and cornmeal and stir into the
mixture. It will seem very dry at this point, but let it cook for a
few minutes like that, stirring constantly, to develop some color.
Use the liquid to scrape up any bits stuck to the pan.
Bring the chili to a simmer and turn heat down to low. Let the
chilli simmer for at least 10 minutes, but it could simmer for
hours at this point if you wanted to. Just keep an eye on it to
make sure it has enough liquid and add water if it seems dry.
Serve the no bean chili with grated Cheddar cheese, sour cream, and
fresh scallions.
Leftovers can be kept in the fridge for a few days or frozen for up
to two months. Reheat chilli slowly on the stovetop.
Recipe by Nick Evans
Recipe FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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