Grass Fed Beef No Bean Chili

Ok folks let’s grab a chair, climb up into that top cubbard and break out the crock pot, with the chill back in the air it’s time for some Texas No Bean Chili – Missouri Style! On a cold blustery day, nothing beats a bowl of grass fed beef Texas no bean chili. Now, if you want to add beans to your chili that’s entirely up to you, but being true to myself and to the Texan that shared this recipe with me, we’ll leave the beans out 🙂

Texas style chili usually comes in one of two flavors, HOT and seriously HOT. Our chili uses the same method of creation, most of the same ingredients but leaves that extra hot punch to others; although, you should feel free to add or subtract from this recipe as you preferences in spices dictate. We have toned the spices down some by using McCormick spices, they are rich and flavorful without the typical heat you will get from other ingredients and they do not pack the same pungent aroma you will get with others. For us, its Missouri style 🙂 Slow cooked and borders on the mild side but with a zest!

Why Grass Fed Beef?

Most grass fed beef will be leaner and with less fat, you want to taste the chili and meat, not a bowl of grease 🙂 I won’t go into all the health reasons, let’s juse say its a tasty treat! This particular recipe takes a little while to finish, but isn’t cooking chili sort of like brewing beer? It should be an event not just a meal? Well, here at Palme Acres Farms, we like to entertain and that means that every meal becomes an event into and of itself. So let’s jump in and get this going!

Basics

Prep Time: 20 minutes
Cook Time: 1hr 50 minutes
Servings: 2 – 8

Ingredients

• 2 lbs grass fed chili grind beef or small cubed grass fed beef chuck
• 1 can beef broth
• 2 tsp chili powder
• 1 8 oz. can tomato sauce
• 2 1/2 tsp powdered onion
• 2 tsp powdered garlic
• 1 cup water
• 3 tsp ground cumin
• 1/4 tsp white pepper
• 3/4 tsp McCormick ground red pepper
• salt
• 1/2 tsp season All
• 2 tsp McCormick Mexican hot chili powder
• 1 tsp beef granules
• 2 tbsp McCormick Texas-style chili powder
• 2 tbsp Gebhardt’s chili powder

Directions

1. To start add 1 tsp olive oil to your pot and heat, adding the meat and searing until it has turned gray and starts releasing its juices. Remove any fat, gristle or any other parts of the meat you don’t want.
2. Add broth, tomato sauce, garlic, beef granules, water, and 2 tsp of the powdered onions.
3. Simmer over medium heat for approximately 30 minutes.
4. Add 2 tsp of the ground cumin, white peppers, 1/2 tsp red pepper (½ teaspoon), salt to taste, season all, 1/2 tsp powdered onion, chili powders. Bring to a rapid boil, then reduce heat to a simmer.
5. Cover your pot and cook for approximately 45 minutes. Make sure that your liquid is always at least 1″ above your meat stock. Add water as needed to keep it at this level.
6. Add 1/4 tsp red pepper, salt to taste, 1 tsp ground cumin and Gebhardt’s chili powder. Add water if necessary.
7. Reduce heat to a slow boil for 30 minutes before serving.

We offer select cuts of grass fed beef, as well as beef by the 1/4, 1/2 sides as well as whole beef cuts. You can find additional details on our Ordering page as well as our Beef Cut Guide. We take great pride in our cattle and how we raise and finish them. It’s also important to us that we receive regular feedback from our customers, so it should not be a surprise when we reach back out to you asking how the beef was, what you liked, didn’t like, etc.

That may seem strange to some, and you know what, maybe it is! However, that is how we do business here at Palme Acres Farms. We pride ourselves on being Missouri’s premier supplier of grass fed beef to the local community and beyond, but we also pride ourselves on providing our customers the very best in service!

Be sure to check us out on Facebook, twitter or localharvest.org! If you have any additional questions, comments or concerns, please contact us at Contact.