The World's Best No-Bean Chili
The eyes of Texas are upon you. If you make this chili, I think you will truly discover that you have cooked the world's best! Don't scrimp on your ingredients. Be sure to go to the extra effort to find a beef brisket, trim it up, and cut it into very small cubes. I leave a little fat on my beef cubes and this helps to give a lot of wonderful flavor.
You can also use a beef chuck roast, but you won't bet the same flavor. Way back in the old Chuckwagon days, cowboys enjoyed this chili at the end of a hard days work. You will want to brown your beef brisket cubes well before adding.
- 1 pound bacon, cut into very small pieces
- 1 pound red sweet onion, diced very fine
- 5 pounds lean, trimmed beef brisket, cut into small cubes
- 1/3 cup McCormick chili powder
- 1 heaping tablespoon fresh garlic, minced
- 1 heaping tablespoon ground cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon ground oregano
- 1 tablespoon ground sea salt
- 1 tablespoon black pepper
- 3 4-oz. cans green chilis
- 3 12-oz. bottles Corona beer
- 1 28-oz. can diced tomatoes
- 1 teaspoon coriander
- 1 six-oz. can tomato paste
- 1 oz. unsweetened chocolate, chopped very coarsely
- If for some reason you do not want to use the beer, then use 36 ounces of apple juice instead. The flavor will be just about the same. The alcohol will cook out, if that is the reason you may not want to use beer in the chili.
- The chocolate is one of the secret ingredients. It deepens the flavor and darkens the sauce. It also adds a distinctive flavor you won't get with any other ingredient. If you don't tell people the chili has chocolate, they most likely will never be able to guess what the secret ingredient is. Try it and see what you think.
- Use a good quality, lean bacon.
- Start with a large skillet. In it you want to place your diced-up bacon, onion, and garlic. Cook until the bacon is well-cooked and brown before you rake the cooked ingredients into a large stock pot.
- Now you will want to add all your other ingredients to the stock pot. Bring to a boil. Reduce heat to low-medium and cook at least two hours, stirring up from the bottom often to be sure chili does not stick. After two hours, reduce heat to a low simmer and cook two more hours, again stirring often up from the bottom of the pot. Be sure to cook the chili long enough!
- When the meat is tender, the chili is done. Test it out by trying a couple pieces of meat. It should be starting to come apart. If it's not tender, keep cooking on simmer. If it gets too thick, add another 12 ounces of beer or apple juice. To add more heat, add more cayenne pepper. I like to add Texas Pete hot sauce to the bowl when I am eating.
- Serve with a garnish of shredded cheddar cheese, finely chopped cilantro, sour cream, guacamole, and hot sauce. Serve over a square of Mexican cornbread (recipe below) for an extra tasty treat.
- Try adding a little lime juice to your chili in the serving bowl and you just may be hooked for life. Lime is wonderful, especially in a no-bean chili like the one here on this page. Try it and I bet you'll love it.
Beans or no beans?
I originally created this chili to serve on hot dogs and hamburgers at barbecues. Then people started wanting a quart to take home, and before long this chili made its way into the bowl with the addition of captains wafers or other good quality butter crackers. So no recipe is written in stone. If you want to add beans, then by all means add them.
- Add 2 large cans of rinsed kidney beans half-way through cooking.
Skillet Corn Bread
- 2 teaspoons bacon drippings
- 1 large egg
- 2 cups buttermilk
- 1 3/4 cups white corn meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground sea salt
- Coat bottom and sides of a 10-inch cast iron skillet with the bacon drippings. Heat the skillet in a 450 degree oven.
- Stir together egg and buttermilk. Add the corn meal, stirring well. Stir in the baking powder, soda, and salt. Corn bread batter should be fairly thin and pourable. If it seems too thick, add a little more liquid.
- Pour batter into hot skillet. You will find that pouring the batter into a very hot skillet gives it a crispy exterior.
- Bake at 450 degrees for 15 minutes or until browned.
You may ask yourself: white or yellow corn meal? It really doesn't matter which type you use, though the white has a milder flavor. Plain cornmeal has no additives. Self-rising cornmeal has leavening agents and salt blended in the correct proportions to ensure that baked goods rise properly. Cornmeal mix is self-rising cornmeal plus flour added to lighten the result. Only liquid and sometimes eggs are added to prepare cornbread batter from mixes.
Corn Bread Croutons
Sometimes I make cornbread croutons. I let the leftover cornbread air-dry, then I cut it into small cubes, place them on a baking sheet, and bake them at 350 degrees for 30 minutes or until well toasted. They are oh so wonderful in a bowl of chili.
Cornbread With Cheese and Bacon
This is not the usual old cornbread. It is rich with cheese and bacon, flavored with onion and green pepper. A bit of cream-style corn gives it moistness. Try this recipe and I just bet you'll love it.
- 3 strips bacon
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/14 cups whole milk
- 3/4 cups shredded sharp cheddar cheese
- 1/2 cup vegetable oil
- 1/2 cup canned creamed corn
- 1 small sweet onion, diced fine
- 2 tablespoons green bell pepper, minced fine
- Preheat your oven to 350 degrees. Lightly oil a 10-inch round cake pan and place it in the oven to heat.
- Fry the bacon until it is very crisp. Drain well and crumble up fine.
- In a medium bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl mix the eggs up well and add in the remaining ingredients. Stir well until very well mixed together.
- Pour batter into the hot pan. Bake 30 minutes.
- Cut into 8 wedges and serve with butter.
© 2009 Thomas Byers