How to Make Any-night-of-the-week No Bean Beef Chili
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Award-winning No Bean Beef Chili. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from No Bean Beef Chili, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No Bean Beef Chili delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No Bean Beef Chili is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook No Bean Beef Chili estimated approx 1 hour.
To get started with this particular recipe, we must first prepare a few components. You can cook No Bean Beef Chili using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make No Bean Beef Chili:
- 2 tbsp vegetable or corn oil
- 2 cup onions chopped
- 1 cup bell pepper chopped
- 2 tbsp minced garlic
- 4 tbsp chili power
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp crushed red pepper flakes
- 1 tsp dried Mexican oregano
- 1/2 tsp cayenne pepper
- 2 lb ground beef
- 1 28oz can diced tomatoes with juice
- 1 28oz can tomato puree
Instructions to make No Bean Beef Chili
- Heat oil in a large heavy bottomed nonreactive saucepot or dutch oven over medium heat.
- When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorbe all the flavors.)
- Cook the mixture, stirring occasionally until vegetables are softened and lightly colored, about 10 minutes.
- Increase heat to medium-high add half the beef and lightly season with about 1/4 teaspoon salt. Cook breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown roughly 4 to 5 minutes.
- Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.
- Add tomatoes and their juices, tomato puree and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer.) Taste and if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day.
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