Bonafide Chili Recipe: All Beef – NO BEANS!

Chili Recipe with Big, Beefy Flavors and No Beans!

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All Beef Chili Recipe – NO BEANS

WHAT MALCOM USED IN THIS RECIPE:
– Malcom’s Bonafide Chili Seasoning https://bit.ly/ChiliSeasoning

All Beef – no bean – Chili Recipe
– 2 lbs beef chuck roast
– 2 lbs beef sirloin steak
– 1 onion diced
– 4-5 garlic cloves minced
– 1/2 cup Malcom’s Bonafide Chili Seasoning 
– 28oz can diced tomatoes
– 28oz can tomato sauce
– 1 cans Rotel diced tomatoes and chilis
– 1 can diced green chilis
– 1 Tablespoon Worcestershire 
– 1 Tablespoon beef broth concentrate
– 2 teaspoons sugar
– Salt and Black Pepper to taste

1. Cube the chuck roast and sirloin. Season with Bonafide Chili Seasoning and toss. 
2. Run the seasoned cubes of beef through a meat grinder using the course grinding plate. 
3. Brown the ground meat in a large Dutch oven over medium heat.
4. Add the diced onion and cook 3-5 minutes then add the minced garlic and cook for an additional 1-2 minutes.
5. Season with 4 heaping Tablespoons of Bonafide Chili Seasoning, Worcestershire, beef broth concentrate, salt and pepper (to taste). 
6. Add the diced green chilies, diced tomatoes, tomato sauce, and Rotel tomatoes and chilies. 
7. Add a pinch of sugar and bring the chili to a simmer. Cook it uncovered for at least an hour – stirring often. 
8. Serve the chili with shredded cheddar cheese and finely diced white onion.

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Hey Malcolm Reed here how to barbecue right today we’re going to make a big old pot of beefy chili no beans this is going to be one that’ll stick with you let’s get to cooking I’m going to grind my own chili meat so I’ve got 2 lbs of

Fatty chuck roast they’re cubed up I would say but about an inch by inch you just want them in smaller size chunks that’s going to go through the grinder now I’m using Shell’s Kitchen Aid mixer with a grinder attachment to it but if you got a sausage grinder by all means

You could use that too any kind of meat grinder will work we got the same with the sirloin steak these are just 1in cubes of sirloin I picked up at the grocery store nothing fancy so now we’re going to go ahead and get some seasoning on our beef so it’s incorporated into

The grind I’ve got some of my Bonafide chili season I’m just going to sprinkle this over the meat probably about two tablespoons cuz I want to get some flavor going and as it grinds it’s going to mix all that seasoning with the sirloin and with the fatty ground chuck

So you just use your hands and we just want to incorporate that seasoning on the outside of all these little delicious cubes of beef and that way when we drop it in the grinder we’re going to have some sirloin some Chuck it’s going to mix it all together make a

Really nice chili grind and you could take this meat and just let it hang out in the refrigerator for a little bit to get it back ice cold but I’m going to go ahead and grind it todayz it’s still really really cold so let’s fire up this

Mixure we’ll start with it on about speed two I don’t really know how to operate one of these shell always does this but we F to make it grind y’all I’m just going to start taking cubes of this meat I’m going to load up a little bit

Up here in my tray we want some of the fat to go through and we want some of the lean to go through don’t stick your finger down in it this actually has a plunger we can use and I’ve got that biggest dye in the grinder to give me

That coarser grind need to grow a few more inches it’s almost too tall for me up on this counter get on them tippy toes though yes sir you can smell that chili seasoning in the meat as it’s getting ground that’s going to make for a tasty pot of chili I promise you now

We’re ready to make some chili chili y’all first thing we’re going to do is get a little olive oil going in my black iron pot then we’re going to add our chili ground meat start Browning it up I’m going to use two hands and just duh

Dump and it looks like a lot of meat but we want a meaty beefy Hardy chili now our meat starting to Brown up really nice it’s not quite done but I want to go ahead and add a whole sweet onion to it and you see I had a little bit of

Moisture in there that’s some of that fat that’s render down I’m not draining that off my chili I want some of that in there these onions are going to soften up smelling good already we ain’t done nothing but ground some meat and through some onions in now we’re ready for some

Garlic so I’m just going to make a little well in it again we hit it with about five cloves of garlic I mined up let that garlic get happy in there now we’re ready to start adding that chili seasoning y’all y’all know I got my

Bonafide chili mix for 4 lbs of meat we need about four heaping tablespoons we’re just going to work them in in batches here I’ll go ahead and put two in get it stirred up and we’re going to add some more for a total about four heaping tablespoons that’s a suggestion

You know make your chili as mild or as spicy as you like it I like to give it the bead a little taste to see how it is that’s real good now let’s turn it into chili so we’re going in diced tomatoes got a big can y’all and I like

To add some tomatoes with some peppers in it I got that Rotel Rotel goes in chili if you ask me got to have a little tomato sauce too and then to give us a little bit more heat I got a can of diced green chilies going in you could

Add fresh peppers if you want you can skip the peppers if you don’t want it spicy but this will put you about three alarm that’s a big old pot of chili coming together but now we’re going to doctor this chili up fortify some of those flavors I’m going to use some

Worcester sauce few dashes a lot of dashes then I’ve got some beef concentrate this is just a squeezy kind you can get it at your grocery store just makes that beefy flavor more intense just put a good squeeze of it in there we’re just going to incorporate that we also going to

Check it see if we need more salt pepper anything like that we got some cracked black pepper going down everything needs a little salt and pepper you could even use AP if you wanted to little salt not too much now here’s a little trick that I like to

Do to chili is add a little bit of sugar it’s not to make it sweet but it offsets the acidity of those Tomatoes just brings it all together so I’m just going to add a little bit of sugar to it maybe half a tablespoon at the most now all I

Got to do is sit back and watch it I’m going to stir it about every 10 15 minutes make sure it stays on a low simmer and that Chili’s going to do what it do I mean that’s how we want it to cook so y’all I simmered that chili for

About an hour and a half really give it time to let some of that moisture reduce off of it let those flavors really concentrate this is how I’m going to make a bowl of it so just Ladle you out couple big scoops of that chili right

There fill that bowl up it looks awesome you see the tomatoes a good meat consistency I’m just going to top it with some shredded sharp cheddar and a little bit of finely diced white onion you know you can put whatever you want on top of chili but this is just a

Classic way to eat it for me so let’s see how we did y’all I know this chili is going to be hot it’s smoking but I got to get some cheese a little bit of onion there it’s a big old man bite oh yeah that’s a bowl of chili

Thanks for hanging out with us today y’all if you like what we’re doing subscribe to the channel you can find us on all the social channels we also do that podcast we’re going to talk about this chili and all the other delicious stuff coming up we’ll see y’all next time