No Beans Chunky Chili – Recipe

Well football season is here, and what is football without chili anyway?


  • 4tsp chili powder
  • 2tsp Oregano
  • 2 tsp Cumin
  • 1 tsp paprika (smoked paprika is good!)
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 4lbs Round Top Roast
  • 3 cloves of garlic, minced
  • 1 Cup Red wine (pinot noir or Chianti)
  • 1 bay leaf
  • 4 tbsp oatbran
  • 3 onions, coarsley chopped
  • 3 bell peppers, coarsely chopped
  • 2 28oz canned whole plum tomatoes
  • 1 small can of black olives, optional
  • oil
  1. Cube the beef into 1/2″-1″ inch cubes by cutting the meat away from the white fat seems, discard fat (you should be left with about 3lbs lean meat).
  2. Blot dry the beef using a paper towel
  3. In a small bowl combine the chili powder, oregano, cumin paprika nutmeg an salt, mix.
  4. Coat the beef with about 1/3rd the spice mix
  5. Heat about 1 tsp oil in a dutch oven to med-high heat
  6. Place the seasoned beef into the dutch oven and saute to lightly brown all sides (about 5 min.)
  7. Remove the excess fat from the pan if necessary
  8. Add the onions and bell peppers, saute 3 min.
  9. Add the tomatoes with liquid, add the wine, garlic, remaining unused spice mix and bay leaf, bring to a simmer (add olives if used)
  10. Using a wooden spoon, coarsely break apart the tomatoes into large chunks
  11. Reduce heat and simmer with the lid slightly ajar until the meat tenderizes , about 1 – 2 hours
  12. Adjust flavor with additional spices if needed
  13. Remove the bayleaf and stir in the oatbran, remove from heat and let sit for atleast 1 minute
  14. Stir and serve

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