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Karl's Chili con Carne (No Beans)

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by Karl Rees
Tuesday, May 29, 2007 - 13:08
Updated on Thursday, August 2, 2007 - 20:05
Recipes

Here's a Texas chili done right--no beans! This recipe was derived from a recipe called “Pedernales River Rat” Chili, by Lynn Hejtmancik, which is available at http://chili.org/lynn.html. This recipe can be made spicier (as Karl likes) with more cayenne pepper, or more mild (as Angela likes it) with less.

Ingredients

Stage 1

  • 2 lbs. cubed beef (London broil, chuck roast, etc.; the smaller the cubes, the better)
  • 1 tbs. oil (vegetable or olive)

    • Stage 2

  • 1 cup beef broth (can be from a bullion cube)
  • 1 cup chicken broth (can be from a bullion cube)
  • ½ yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbs. chili powder
  • 1 tbs. cumin
  • 1 tsp. cayenne pepper
  • 1 tsp. black pepper
  • ½ tsp. salt

    • Stage 3

  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs. chili powder
  • 1 tbs. cumin
  • ½ tsp. oregano
  • ½ tsp. basil
  • 1 can petite diced tomatoes
  • 1 tsp. brown sugar
  • ¼ cup chopped cilantro
  • 1 tsp. lime juice

    • Stage 4

  • Up to ¼ cup corn starch

    • Instructions

    Stage 1: Heat beef at room temperature in a cooking pot with oil until the beef starts making its own juices.

    Stage 2: Add stage 2 ingredients. Bring to boil, stirring occasionally. Cover and boil for forty minutes, stirring occasionally.

    Stage 3: If possible, transfer to a crockpot. Add up to a cup of water as necessary (the water should cover the meat still). Add stage 3 ingredients. Cook on high for one hour. Then cook on low for at least one hour, preferable four. If no crockpot is available, simmer for several hours, covered, adding water as necessary and stirring every 5 to 10 minutes.

    Stage 4: This stage is to thicken the chili with corn starch, as necessary. A tablespoon at a time, put the corn starch in a very small bowl and add a little water. Stir until no powder is left. The mixture should be pretty solid. Slowly add in some of the chili broth and stir, until the mixture thins out. Then mix into to the chili. Let the chili cook for a few minutes. Repeat until the chili is the desired consistency.

    Serve with cheese and sour cream.