The Ultimate No-Bean Texas Chili Recipe
Ingredients
- 2 jalapeños, whole, whole
- 2 poblano peppers, whole
- 1 bell pepper, any color
- Olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 ground beef
- 1-2 beef tallow
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1.5 tbsp chili powder
- 1.5 tbsp cayenne pepper
- 1 tbsp salt
- 2 tsp black pepper
For Deglazing
- 1-2 tbsp tomato paste
- 1 cup chicken or beef stock
- 6 fresh tomatoes, crushed
- 1 bottle beer
- A touch of honey or maple syrup, to taste
For Garnish
- Spring onions, chopped
- Shredded cheese
- Sour cream
- Corn chips
Method
Prepare the Peppers
- Preheat your oven to 400°F (204°C).
- Arrange jalapeños, poblanos, and bell pepper on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until the skins blister.
- Remove from oven, cover to let steam, then peel off the skins once cooled.
Cook the Meat
- Heat beef tallow in a large pot over medium-high heat. Add ground beef and cook until golden brown.
- Push the meat to one side of the pot, add chopped onion, and cook until translucent. Add garlic and continue to fry until fragrant.
Combine Ingredients
- Add the peeled and chopped peppers to the pot and fry for an additional 5 minutes.
- Add the peeled and chopped peppers to the pot and fry for an additional 5 minutes.
- Stir in all the spices
- add tomato paste, mixing thoroughly.
- Pour in stock
- add crushed tomatoes, stir well, and bring to a simmer.
Slow Cook
- Reduce heat and let simmer for 30 minutes.
- Add beer (if using) and continue to simmer on low heat for 2 hours, allowing flavors to meld together.
- Adjust sweetness with honey or maple syrup, and add sugar if needed.
Serve
- Garnish with spring onions, shredded cheese, sour cream, and corn chips.
