Tell Me About Your Chili

[donkhater]

I recently made a "no-bean" beef chili and a pork chili.

I cheated a bit on both a bit and used canned ingredients, but the results were fantastic IMO. The beef chili was a little more involved, prep-wise, but very good and spicy.

Beef chili (from memory, so the spices may be off):

~5 lbs chuck roast
1 white onion, diced
1 green bell pepper, diced
1 11-oz can of chipotle peppers in abode sauce
1 can diced tomatoes
2 TBSP masa flour
2 TBSP Chili powder
1 TBSP garlic powder
1/2 TBSP cumin
salt to taste

Beef prep: Slice roast into 1/2-in thick steaks (about the thickness of a die). Remove ALL hard fat deposits. Sear resulting steaks in batches in a dutch oven with a little oil to give a good crust. Deglaze pot with onion and peppers. Set aside. Cut seared steaks into dice-sized pieces.

Sauce: Add tomatoes and chilis (with all the juice) into a blender and blend to a consistent texture.

Add all ingredients to the dutch oven. Cover and place in a 275 degree oven for 2.5 hours. I recommend separating the fat that rises to control the heat a bit. The resulting chili is thick and pretty spicy. Can add a little beef broth to thin a bit is desired.