Alright, listen up, y’all! We’re gonna make some chili today, but hold your horses, ’cause this ain’t your grandma’s tomato-filled slop. Nope, we’re doin’ it without them red things. Some folks call it Texas chili, some just call it good. I call it gettin’ the job done, that’s what.
First thing’s first, you gotta get yourself some meat. Beef, that’s what I use. Ground beef, the kind you get at the store. Don’t go gettin’ all fancy on me with them expensive cuts. We’re makin’ chili, not steak. Get a big ol’ pot, the biggest one you got, and brown that meat. Yeah, brown it good, like you’re fryin’ up bacon. That’s how you get that flavor, you hear?
Now, this is where it gets interestin’, seein’ as how we ain’t usin’ them tomatoes. We gotta get that flavor from somewhere else, right? Well, I got a few tricks up my sleeve, you betcha. Peppers! That’s the ticket. Roasted peppers, if you got ’em. If not, don’t fret. We can make do. Butternut squash? Never tried it myself, sounds kinda fancy to me. Sweet potatoes? Hmm, maybe, if you’re feelin’ adventurous. But I stick to what I know – good ol’ peppers and spices.
Okay, meat’s browned, now throw in some onions. Chop ’em up, not too fine, not too big. Just right, like you’re choppin’ wood, but smaller. And garlic! Don’t forget the garlic. Lots of it. Can’t have too much garlic, that’s what I always say. Fry them onions and garlic with the meat for a bit, get ’em all friendly-like.
- Chili powder, that’s a must
- Cumin, gotta have that
- Oregano, just a pinch
- And some cayenne pepper, if you like it hot. I do!
Now, about them peppers… like I said, roasted is good, but if you don’t have ’em, just use some chili powder, and a lot of it. The kind that makes you sweat, that’s the good stuff. And don’t forget some chili flakes if you have them. This is chili, remember, so don’t be shy. I like to throw some jalapenos in there too, seeds and all, just chop em’ up small.
Then you gotta add some liquid. Water works just fine. Some folks use broth, but water’s good enough for me. Don’t go puttin’ in beer in my chili, that’s not the right way to do things. Just plain ol’ water, enough to cover everything. And some of them beef cubes, the ones that add flavor. Yeah, throw a couple of those in there too.
Now, this is important. You gotta let it simmer. Low and slow, that’s the key. Don’t go crankin’ up the heat, you’ll burn it. Just let it sit there, bubblin’ away, for a couple of hours. The longer it simmers, the better it gets. That’s how you get all them flavors to come together. Go on, do some chores, watch some TV, just let that chili do its thing.
And don’t forget the beans! Now, some folks say chili ain’t chili with beans, but I say, them folks don’t know what they’re talkin’ about. Beans make it stick to your ribs, that’s what they do. I like pinto beans, but you can use kidney beans, black beans, whatever you got. Just throw ’em in there ’bout halfway through the simmerin’ time.
After a few hours, that chili’s gonna be lookin’ mighty fine. Thick and hearty, that’s what you want. Taste it, see if it needs anything. More salt? More chili powder? It’s all up to you. Just make it taste how you like it. That’s the most important part. And don’t you be frettin’ if it ain’t perfect the first time. Chili is like life, you just gotta keep at it.
Now you got yourself a pot of chili, no tomatoes in sight. Serve it up hot, with some cornbread, if you got it. And don’t forget the cheese and sour cream, if you’re fancy like that. But even without all the fixin’s, it’ll be good, I promise you. It’s a hearty meal, one that’ll stick with you. And that’s what matters, ain’t it? Good, honest food, that’s what I’m all about.
So there you have it. My chili recipe, without them tomatoes. Simple, ain’t it? Just like life should be, I reckon. Now go on, get cookin’!
Tags: [chili recipe, no tomatoes, Texas chili, beef chili, easy chili, best chili, chili without tomatoes, spicy chili, hearty chili, homemade chili]
