Simple beef chili (no beans, just beef) recipe Share this recipe on Facebook
One of the easiest beef chilli recipes, great to use as a hot-dog topping. This one does not use any beans, just beef, chillies and the necessary spices.
Preparation time: 20 minutes, Cooking time: 150 minutes, Serves: 8 - 12
4 guajillo chiles (dried)
6 chipotle chiles
1 lb ground beef
2 Tbsp paprika
2 Tbsp dried oregano
1 Tbsp cumin
1 tsp black pepper
1 Tbsp garlic powder
1 heaping tsp sugar
2 Tbsp mild chilli powder (substitute with paprika)
Salt to taste
240 g can chopped tomatoes
1 cup tomato puree
1 cup beef stock
1 cup water
1 Tbsp flour mixed with 1 Tbsp butter (use to thicken the chilli)
Rehydrate the chiles (soak them in hot water for 20 to 30 minutes). When dehydrated, place in a blender (you can also use an immersion mixer) with 2 tablespoons of olive oil and 1/4 cup water (use more or less as needed) and process until you get a smooth puree. Set aside.
Brown the ground beef in a deep, heavy pot over medium high heat for 10 to 15 minutes, stirring constantly.
Add the chopped onion and continue cooking over medium high heat until the onions are soft.
Add the paprika, oregano, cumin, black pepper, garlic powder, sugar, mild chilli powder, and salt and cook for 2 to 3 minutes more, stirring constantly.
Add the chopped tomatoes, tomato puree, beef stock and water, stir well, cover, lower heat to minimum and simmer for 2 hours. Uncover and stir every 30 minutes, adding more water if necessary.
Uncover and cook for 15 minutes more. Add the flour dissolved in butter and stir well. Cook for a few minutes more, until the chilli has thickened. Remove from heat and serve.
Notes and tips
The chilli freezes well for up to 3 months. You can divide it in small plastic containers and freeze it. To use, remove from freezer and thaw (you can use a microwave) then heat and serve.