Original Post date: October 31, 2010
Original link: http://umami-quest.blogspot.com/2010/11/chili-sans-beans.html
there are some people who like beans in their chili. i am not one of those people. i feel like beans in chili are just filler, and they get in the way of the chili itself. kidney beans in particular are like little gritty nuggets of killjoy in a bowl of chili.... but again, this is just my opinion.
i made chili many years ago in high school, and it came out pretty good from what i remember. i have not made chili since then, but always meant to.
so, here we are, about 10 years later. and i still haven't made any chili since then. while my original chili recipe contained several canned goods - my cooking skills have matured, and i have found that i don't like using canned goods (when i really, REALLY want to cook) while cooking. do not misunderstand - i do in fact pop open cans of stuff when i'm lazy/really hungry/both. BUT, when i really want to COOK something, i avoid cans as much as i can.....
mind you, the only thing in this particular recipe that was commercially made was the salsa - and i only used it because i wanted to get rid of it.
under normal circumstances, i would have used fresh ingredients in place of it (onions, tomatoes, jalapeño... you get the idea). honestly, i only decided to make chili b/c i had a spare 10 tomatoes on hand, and i had no idea what to do with them.....
this recipe is not as involved as i wanted it to be, but i did manage to utilize the ingredients i had at the time. next time i will use the other stuff i mention throughout the recipe, and additional notes at the end....... enjoy!
(P.S. - if you really want to add beans, you could add 2 cups of pre-soaked kidney beans to this recipe, before simmering.... but i think it would be a shame)
- 1 entire Purity brand hot Portuguese sausage, diced (10 oz.)
- 3 lbs. ground beef (80% lean)
- 3 stalks celery, diced
- 6 – 7 small tomatoes, diced
- 1/2 TBSP Cayenne pepper
- 1/2 TBSP Paprika
- 1/2 TBSP Smoked paprika
- 1 TBSP Worcestershire ground pepper (or regular pepper w/ dash of Worcestershire)
- 1/2 TBSP Himalayan pink salt (or regular salt)
- 1 TBSP Chili pepper flakes
- 2 bay leaves
- Chicken stock (or beef stock)
- 1 jar hot salsa (or replace with 2 tomatoes, 1 onion, 1 jalapeno)
- 1/4 C. Fried garlic (replace with 5 fresh garlic cloves, minced)
- 1 TBSP Olive oil
(NOTES: add next time: beer, more celery, more smoked paprika, omit regular paprika, omit salsa and add fresh onion, garlic and jalapeno instead)
*** 02/03/12 = the last time i made this recipe (about a month ago maybe?) i added BACON. if you'd like to add some, chop up 5 rashers into 1 inch pieces. cook them in your chili pot, until their crisp. remove and cook onions in that oil. remove excess grease before cooking hamburger meat. ENJOY!