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Feb 7, 2009 02:03 PM

no bean chili?

My husband loves chili but prefers it without the beans. I have never made it before but I'm willing to try. Do I start with cooked meat? I have a half of a tri-tip roast that I could cut up but would also be willing to buy a (raw) roast to use. But what do I do to start and when do I add the meat? What about seasonings? I could buy a packaged mix but would prefer to make from scratch if possible.

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  1. Most versions I know start with raw meat and cook it with the other ingredients and seasonings.

    My favorite recipe originally called for chili-grind meat (it's a bit more coarse than hamburger-grind). I started experimenting--first I tried cutting up all of the meat in 1/2-inch chunks. I liked it, but what I eventually found that I liked better was cutting half the meat in small chunks and half ground chili-grind.

    Here's the recipe I use:

    1. Go to for Terlingua, Tx. champion chili recipies without beans. The recipies require quite a few ingredients, but are easy to pull off. At any rate, you can get some good ideas. I just use fresh ground chuck for meat.

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        1. Here's a beef in chile sauce recipe from Rick Bayless.

          I think it could be adapted to work with your already cooked beef - just slice the meat, and warm it in the sauce.

          And you could leave out the beans, or serve them on the side.

          To make a beanless chili, a good starting point is a packaged mix like '2 alarm' which supplies the spices in separate envelopes. There is a large one of pure ground mild chile pepper (the equivalent to Rick's ground ancho), cumin, oregano (preferably Mexican), ground hot chile (like Rick's chipotle). Obviously you would use your own onions and garlic in place of dried forms in the mix. The only other thing you need for a Texas style competition chili is coarsely ground meat, or finely diced meat.