Yummly: Thick and Beefy Beanless Chili

Thick and Beefy Beanless Chili:

This easy beanless chili takes very little prep yet turns out an amazingly delicious chili. Three kinds of chili powder is the secret to its deep, rich flavor!

This beanless chili recipe just might be my favorite chili to date. Loads of beef (a whopping four pounds!) in a flavorful sauce chock full of fire-roasted diced tomatoes, onions and poblano peppers. Less than ten ingredients but it packs a flavor punch!

Chili always makes me think of my Dad; chili is his favorite food. I love chili, too, but I can be particular about it. My chili has to have a lot of meat and – although I do like beans in my chili – I prefer beanless chili with loads of tomatoey goodness.

What makes chili “chili”?

Websters defines chili as “a spicy dish made of ground beef, hot peppers or chili powder, and usually beans”.

But what actually makes a chili “chili” is both personal and regional. Some people might scoff at a beanless chili recipe and claim that it can’t possibly be considered “true” chili, and others couldn’t care less.

In Texas, you’ve got chile con carne. In New Mexico, it’s all about chile verde and carne adobada. And in Cincinatti, there’s Skyline Chili. Louisiana does cajun chili. And don’t even get me started with Frito Pie!