The feud between those who like their chili with beans, and those who grew up without beans in their chili is forever ongoing. Personally, I grew up having “traditional Texas chili” without beans. I absolutely love beans but when I’m craving a bowl of chili, I want it just how my Mom would make it…full of robust flavors and extra meaty. This recipe is a spinoff from the recipe I was raised on, but the few added ingredients (especially the Asian Chili Garlic sauce), gives it so much delicious spice that it leaves you wanting a second bowl. Top with a little shredded cheddar, and even a dollop of daisy how I like to do, with some fresh baked buttery cornbread…and you’ve got yourself a good ol’ Texas chilly night chili dinner! My Mom always served it with cornbread on the side, and Fritos on top… let’s just say carbs were never skimped in my household.
P.S.- for you beans in your chili people…you can add beans to this recipe but just keep your filthy secret to yourself cause I don’t wanna know about you defiling this masterpiece!
- 2# ground beef 80/20
- 2 Roma tomatoes (quartered)
- 1/2 yellow onion (diced)
- 1 green bell pepper (diced)
- 1/2 jar marinara sauce (we used Central Market brand)
- 2 garlic cloves (minced)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 garlic cloves (minced)
- 1 tsp dried cilantro
- 1 tsp dried oregano
- 1 tbsp salt (or to taste)
- 1 tsp ground black pepper (or to taste)
- 2 tsp Tuong Ot Toi Viet-Nam Chili Garlic Sauce
Cut up tomato (quartered), boil in a cup of water. Simmer for about 30 mins.
Begin to brown the meat, don’t completely cook as it will finish cooking as the chili simmers.
Take the meat out of the pan and put into pot with boiling tomato.
In the beef grease, sauté the diced yellow onion, green bell pepper, and a few chunks of the boiled tomato.
Strain the sautéed vegetables to rid of the grease. Put them into the pot with meat and tomatoes.
Add 1/2 jar marinara sauce, then add 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp cayenne pepper, 2 garlic clove, 1 tsp dried cilantro, 1 tsp dried oregano, 1 tbsp salt (or to taste), 1 tsp ground black pepper (or to taste), and 2 tsp Asian chili garlic sauce.
After mixing all spices into pot, let simmer for 30 minutes or longer. The longer you simmer the more flavorful it will be. You can even throw all this into a slow cooker and cook on low for a few hours.
Complimented by fresh baked cornbread with butter… Yum!
Cast Iron Cornbread
- 1 cup Quaker yellow corn meal
- 1 cup all-purpose flour
- 2 to 4 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/4 cup vegetable oil
Preheat oven to 425° F. Grease a small 8-9” cast iron skillet or an 8-inch square pan with non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Pour batter into prepared pan and bake in preheated oven for 20 to 23 minutes, 25-30 for a cast iron, or until wooden pick inserted in center comes out clean.
Serve with butter!!!