Nobody here uses dried chili's?? I roast in cast iron to bloom then steep and blend to make a slurry for my chili. Also you don't use beans, tomatoes or any prepackaged garbage.
FRY SUET IN CAST IRON KETTLE. REMOVE SUET AND DISCARD. CUT MEAT INTO ½-INCH CUBES. COMBINE FLOUR, SALT, PEPPER IN BROWN PAPER BAG. ADD MEAT AND SHAKE TO COAT. SAVE REMAINING FLOUR. SEAR FLOURED MEAT IN HOT FAT, STIRRING TO PREVENT STICKING, ADD ONIONS AND GARLIC; COOK AND STIR UNTIL SOFT. ADD BEEF STOCK OR BROTH AND BRING TO A BOIL; THEN REDUCE HEAT AND SIMMER SLOWLY WHILE PREPARING PEPPERS.
WASH PEPPERS UNDER COOL RUNNING WATER; REMOVE STEMS AND SEEDS. BLOOM IN CAST IRON SKILLET; PUT IN A SAUCPAN; COVER WITH WATER AND BOIL FOR 5 MINUTES. LET STEEP 10 MINUTES. LIFT OUT PEPPERS AND GRIND OR PUREE, ADDING 1-1/2 CUPS WATER IN WHICH PEPPERS WERE COOKED. ADD TO MEAT, COVER AND SIMMER 2-3 HOURS OR UNTIL MEAT IS TENDER. GRIND CUMIN SEEDS USING A MORTAR AND PESTLE OR A HEAVY SPOON IN A CUP; ADD TO CHILI. ADD SALT TO TASTE. MIX FLOUR SAVED FROM BROWNIG MEAT (ABOUT ¼ CUP) WITH COLD WATER; ADD TO CHILI AND COOK 3 TO 5 MINUTES TO THICKEN. MAKES ABOUT 2-1/2 QUARTS.
If I get a hankerin for some bean and meat mixture I go for the taco soup recipe on here. Otherwise I’d just as soon not have beans in my chili but it’s not a deal killer. I’ve eaten a lot of chili with beans in it that was good. Just not my preference.
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