beanless beef chili

AuthorHeather WallaceCategoryDifficultyBeginner

Tyler Florence is an amazing chef, and is known to have a really good chili recipe among many other dishes...this is my variation on his chili with a few of my own changes and additions. I kicked up the spice with more chipotle peppers and added roasted red peppers to deepen the flavor as well as changing up the spices to make it my own.

I love taking an already good recipe and changing the flavors to create something different...especially when the result is a success!

For everyone out there that likes beans but they don't like you...this is your chili!

Yields8 Servings
Prep Time20 minsCook Time2 hrs 25 minsTotal Time2 hrs 45 mins
 olive oil
 2 lbs beef shoulder roast
 salt and pepper
 2 red bell peppers
 2 tbsp ancho chili powder
 1 tbsp ground cumin
 1 tbsp paprika
 1 tbsp dried oregano
 ¼ tsp ground cinnamon
 2 onions, diced
 10 garlic cloves
 4 chipotle peppers in adobo, chopped
 2 jalapeno, seeded and chopped
 2 tbsp tomato paste
 1 tsp sugar
 1 qt water
 1 (28-ounce) can diced tomatoes
 ½ cup masa harina
 cheddar cheese to garnish
 sour cream to garnish
Gather Ingredients...
1

Broil peppers...
2

Preheat broiler on high heat.

Cut 2 red peppers in half and remove all seeds, membranes, and stems.

Drizzle with olive oil and sprinkle with salt and pepper.

3

Place red peppers on a baking sheet cut side down and roast for about 13 Minutes.

Turn red peppers over and continue roasting the peppers for another 7 Minutes until there is a nice char on peppers.

4

Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 Minutes.

This allows them to sweat and makes it easier to peel the skins off.

5

Making sure peppers are cool enough to handle, remove the skins and chop into small pieces; set aside.

Brown the Beef...
6

Cut 2 lbs of beef shoulder roast into large cubes and season with salt and pepper.

7

Heat a large dutch oven over medium heat with a drizzle of olive oil.

Add beef and begin to brown.

8

While meat is cooking add 4 tablespoons of ancho chili powder, 1 tablespoon of ground cumin, 1 tablespoon paprika, 1 tablespoon dried oregano, and 1/4 teaspoon of ground cinnamon.

Lower the heat to a simmer.

Puree Vegetables...
9

In the bowl of a food processor puree 2 chopped onions, 2 seeded jalapeno peppers, 10 garlic cloves, 4 ancho chilis in adobe sauce, 2 tablespoons of tomato paste, and 1 teaspoon of sugar.

10

Add puree to meat and increase heat to medium.

Simmer...
11

Add 4 cups of water, 1 (28-ounce) can of diced tomatoes, the chopped red peppers.

I poured my water into the food processor to pick up the remaining pureed vegetables....get all that goodness into your chili!

Bring to a boil and skim off any foam that rises.

Reduce heat and simmer for 120 Minutes.

12

Shred beef with a potato masher and add 1/2 cup of masa harina.

Season with salt and pepper.

13

Top with cheddar cheese and sour cream.

Ingredients

 olive oil
 2 lbs beef shoulder roast
 salt and pepper
 2 red bell peppers
 2 tbsp ancho chili powder
 1 tbsp ground cumin
 1 tbsp paprika
 1 tbsp dried oregano
 ¼ tsp ground cinnamon
 2 onions, diced
 10 garlic cloves
 4 chipotle peppers in adobo, chopped
 2 jalapeno, seeded and chopped
 2 tbsp tomato paste
 1 tsp sugar
 1 qt water
 1 (28-ounce) can diced tomatoes
 ½ cup masa harina
 cheddar cheese to garnish
 sour cream to garnish

Directions

Gather Ingredients...
1

Broil peppers...
2

Preheat broiler on high heat.

Cut 2 red peppers in half and remove all seeds, membranes, and stems.

Drizzle with olive oil and sprinkle with salt and pepper.

3

Place red peppers on a baking sheet cut side down and roast for about 13 Minutes.

Turn red peppers over and continue roasting the peppers for another 7 Minutes until there is a nice char on peppers.

4

Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 Minutes.

This allows them to sweat and makes it easier to peel the skins off.

5

Making sure peppers are cool enough to handle, remove the skins and chop into small pieces; set aside.

Brown the Beef...
6

Cut 2 lbs of beef shoulder roast into large cubes and season with salt and pepper.

7

Heat a large dutch oven over medium heat with a drizzle of olive oil.

Add beef and begin to brown.

8

While meat is cooking add 4 tablespoons of ancho chili powder, 1 tablespoon of ground cumin, 1 tablespoon paprika, 1 tablespoon dried oregano, and 1/4 teaspoon of ground cinnamon.

Lower the heat to a simmer.

Puree Vegetables...
9

In the bowl of a food processor puree 2 chopped onions, 2 seeded jalapeno peppers, 10 garlic cloves, 4 ancho chilis in adobe sauce, 2 tablespoons of tomato paste, and 1 teaspoon of sugar.

10

Add puree to meat and increase heat to medium.

Simmer...
11

Add 4 cups of water, 1 (28-ounce) can of diced tomatoes, the chopped red peppers.

I poured my water into the food processor to pick up the remaining pureed vegetables....get all that goodness into your chili!

Bring to a boil and skim off any foam that rises.

Reduce heat and simmer for 120 Minutes.

12

Shred beef with a potato masher and add 1/2 cup of masa harina.

Season with salt and pepper.

13

Top with cheddar cheese and sour cream.

beanless beef chili
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