Poppi’s No Bean, All Meat Chili
To make a great beef only (No Bean) chili takes a little work. It’s not hard, but it does require about two hours of cooking time. Very little prep time. Special note: This recipe uses two pans, a frying pan (for browning the meat only) and a stock pot. If you only use one of these for the whole recipe, make sure to drain the fat after browning the meat and before adding anything else. Have fun!
Ingredients:
2 Pounds ground chuck/beef/venison
2 strips of bacon (you can substitute with 2 tablespoons of butter if you don’t do bacon)
1 cup tomato sauce
2 cups water
1-2 teaspoon ‘Better than Bullion’ Beef (or 2 beef bouillon cubes)
1 teaspoon ‘Better than Bullion’ Chicken (or 1 chicken bouillon cube)
1/2 cup Poppi’s Hot Sauce (Original Gourmet for mild, Scotch Bonnet for medium, Scorpion sizzle for hot)
4 Tablespoons Poppi’s Chili Spice Mix
(notice there is NO salt in this recipe—the bullion has plenty-o salt in it. When tasting toward the end, make a decision whether to add salt or not. I never do.
Directions:
You will need a large frying pan (for browning the meat)—I use a 12-14” frying pan—and a stock pot (for putting it all together—doesn’t need to be too big—This is a “No Bean” chili, or meat only chili. It doesn’t use too much room). You can do this all in the stock pot just make sure to drain the fat after you brown the meat.
Frying Pan: In the large frying pan on medium heat, cook two pieces of bacon until crisp. Once cooked, remove the bacon pieces to drain on a paper towel—do not discard! LEAVE the bacon grease in the pan. Place the 2 pounds of meat in the frying pan and break up into no smaller than 2 inch cubes. turn every couple minutes to brown all sides of the cubes. [Note: While the meat is cooking, you need to begin sautéing other ingredients in the stock pot (see below)]. Once the meat is browned, add 1/2 cup Poppi’s Hot Sauce (Original Gourmet for mild chili, Scotch Bonnet for medium heat chili, or Scorpion sizzle for hot chili (3 alarm). Also, break up the bacon into little pieces and add to the meat at this point.
Stock Pot: While you’re browning the meat in the frying pan, in the stock pot combine 2 cups water, 2 teaspoons ‘Better than Bullion’ Beef (or 2 beef bouillon cube), and 1 teaspoon ‘Better than Bullion’ Chicken (or 1 chicken bouillon cube). Bring to a boil and then add 4 T of Poppi’s Chili Spice. Simmer for 5 minutes and then add 1 cup of tomato sauce. Heavy simmer for 20 minutes. After 20 minutes, go back to the frying pan and drain the cooked meat fat out of frying pan (or stock pot if you only used one pan for everything) and add the cooked meat to the stock pot mixture. Cover pot and simmer for 30 minutes to meld flavors.
After 30 minutes, turn off heat and let stand for 60 minutes. That’s right, turn off the heat. You’ll be amazed what standing does for the flavor. It’s like resting meat after you cook it. Amazing. Set a timer on your phone for 60 minutes to remind you to come back!
At the end of the 60 minute stand, taste and add any more spice ingredients, like more Poppi’s Chili Spice mix, salt, garlic powder, onion powder, pepper, etc., TO TASTE—MAKE sure to taste before AND AFTER you add anything. It shouldn’t need any more salt, though everyone’s tastebuds are different. Add a little bit a ta time! It actually shouldn’t need anything, but depends on what beef you are using as well as other ingredients you may have used. After adding anything else, bring chili back to a simmer for 30 minutes. During the end of these final 30 minutes, mash up the meat (you haven’t broken it down beyond the original 2 inch cubes in the beginning) using a potato masher or meat tenderizer.
Serve with shredded cheddar cheese, sour cream (or greek yogurt), diced fresh onions, and anything else you use for chili toppings.
Enjoy!