Texas Style (No Beans) Chili is my preferred method preparing Chili but previous recipes posted with optional beans flavor have not been as stellar as this recipe we love.
1 tablespoon olive oil
1 large yellow onion chopped
3 Jalapenos, Chopped (Substitute Anaheim peppers for a more mild version).
5 garlic cloves, minced
2.5 pounds of ground beef
1 1/2 teaspoon salt
1 teaspoon black pepper
4 tablespoons chili powder
1 tablespoon oregano
3 tablespoons ground cumin
1 teaspoon ground coriander
3 oz. tomato paste
28 oz. can diced tomatoes
2 cups beef stock (more for a thinner consistency)
Add olive oil, onions and peppers into a pot on medium heat. Cook and stir regularly until the onions are translucent (about 6-8 minutes)
Add Garlic and cook for 1 additional minute
Add ground beef, salt and pepper. Break apart but leave some bigger chunks. Cook for 8 minutes until beef is no longer pink. (If there is an excess of grease in the pot, you can drain some off at this point.)
Add spices: Chili Powder, cumin, oregano and coriander. Stir well for about 1 minute.
Mix in the tomato paste, diced tomatoes and beef broth. Bring to a simmer then reduce the heat to medium-low. Cook for 30 - 60 minutes stirring occasionally. This is where the flavors meld and develop.
The chili is done when the beef broth is reduced and it takes on a thicker chili consistency.
Add your favorite toppings, cheese, sour cream, red or green onions, salsa or salsa Verde to your preferred taste.