Monday, April 20, 2015

Bean Less Chili

We avoid legumes, because they seem to cause GI problems for James. So, here is our Bean-Less Chili with, like all good chilis, a secret ingredient.

Free of: tree nut, peanut, wheat, fish, egg, milk, shellfish, soy, and legumes

Bean Less Chili


6 slices bacon*
1 1/2 onions, chopped*
2 T minced garlic
1 lb ground beef*
4 T chili powder
1 T cumin
1 1/2 t paprika
1 t Sichuan pepper*
1 bay leaf
1 15 oz can tomato sauce
1 14.5 oz can diced tomatoes
1 c stock
Salt and Pepper to taste

* Ingredient Notes: Chili is an easily adaptable recipes and I rarely make this the same way twice. For instance, I prefer slab bacon (I use between 4-6 oz diced when I have it), but didn't have it this time. I often add whatever vegetable I have on hand along with the onions. If I have made a beef roast recently, I use leftover roast beef, as opposed to ground beef. 

Sichuan pepper looks like red peppercorns, slightly, but are not related botanically to peppercorns, What they are known for is causing a numbness when eaten, but they will not cause that effect in this dish, having been cooked too long. You can buy this at Penzey's if you can't find it locally (they spell it Szechuan). The information I have from Penzey's as of 4/2015 is that they have no peanuts at their facility. They do make almond flavoring but the almonds are kept in a separate part of their facility.You should contact them regardless, but I do not know specifically the information on their other allergens.

If you don't want to use it, substitute what you like: extra black pepper, jalapenos or other chiles, hot sauce, or leave it out.

Whole Sichuan Peppercorns

Ground with Cumin

1. Cut the bacon into small pieces and fry them in a stock pot.
2. While they are frying, chop the onions and garlic and set aside.
3. Grind any spices you need to and combine all the spices except the bay leaf and the salt and black pepper. Set aside.
4. Remove the bacon pieces and set on a plate with a towel. Drain most of the fat.
5. Add the onion and garlic and saute, stirring often, until soft and translucent.
6. When the onion and garlic are ready, add your ground beef and break it up. Add the spices, including the bay leaf, on top.

7. Cook until the beef is cooked and the spices are fragrant, stirring frequently.
8. Add the diced tomatoes, the tomato sauce, and the stock.

9. Simmer for 1 1/2 hours, covered, stirring occasionally.
10. Remove the bay leaf and serve with whatever garnished you desire.

It's Done

I hope you enjoy!

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