I’m not a fan of bean and never ventured into chili making for that reason. But for the superbowl this year, we had a chili cook off at work and I naturally had to participate. That’s when I found The World’s Best No Bean Chili (and it really was!). Needless to say, compliments all around! I made some adjustments to make it my own (and because I just used what I had). This is a spicy tamale, beware friends…
Here’s my recipe:
1/2 pound double smoked bacon, diced fine
1 link of chorizo sausage, diced very fine
1 pound red onion, diced fine
5 pounds trimmed beef brisket, small cubes
1/3 cup dried chili flakes
1/2 head garlic, minced
1 large tablespoon ground cayenne pepper
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon salt
1 tablespoon ground black pepper
12 ounce canned green chili
36 ounce Corona beer
28 ounce canned diced tomatoes
1 teaspoon coriander
6 ounce canned tomato paste
1 ounce dark chocolate
I bundled the chili flakes and cumin in cheese cloth and removed it before serving to avoid biting into whole herbs.
Start with a large skillet. Put in your bacon, sausage, onion, and garlic; then, sear beef brisket. Put it all in a large stock pot.
Add all other ingredients and bring your large stock pot up to a boil. Reduce your heat to a low medium and cook 2+ hours stirring your pot every 10-15minutes (to ensure your chili does not stick). After two hours reduce your heat to a low simmer and cook two more hours, stirring often.
I served mine with a dople of sour cream (to lower the heat indensity and give it a bit of freshness) and sprinkle of grated cheddar cheese. As a previous chili hater, I have now been converted, this recipe is fantastic and o soo delicious!! (Blogging about it is making my mouth water, I will have to try this again very soon… and get pictures!)