This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. It’s a lean meat, and I’ve stuck with that theme by adding only a small amount of healthy fat so that the chili is filling without being too heavy. Our White Surprise Chili (pictured) has been a favorite with readers for years.
In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan. I did not have a lime, but it was perfect to us. The ground beef was very tender too. Stir in the chocolate chips until thoroughly melted and incorporated and continue to cook until the beef is very tender, about 30 minutes to an hour more.
Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Here is a quick and easy recipe that will satisfy your family’s craving for warmth without taking up hours of your time. Stir well and simmer over low heat for about 30 minutes, stirring occasionally (or cook in crock pot on low for 2-3 hours, then lower heat to warm until ready to eat).
After that, let the chili sit in the pot for another 15 minutes to absorb more flavors and improve even further. This time I got to thinking about some sweeter chili like I used to get at the Tu-lane Truck Stop near Kitchener, Ontario up in Canada and thought I’d do something like that.
Break up the chorizo or chop bacon and fry over medium heat in a Dutch oven or other large, lidded, oven-proof pot. Here’s a very unique chili recipe that comes straight out of the Memphis barbecue tradition. In Crockpot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.