When I learned how to cook beef chili I found that it can be made can be made with beans or without beans; it is a preference thing. For me it also depends on how you will be eating the chili recipe. In the cold winter nothing warms you better than a hot bowl of soup or stew. If I want to sit down and enjoy a recipe of these spicy stews, then I want the “works”; this includes the beans, meat and flavorful spices. Of course, I want it topped with fresh onions and grated cheese.
When I learned how to cook beef chili I found another great way of eating chili recipes is on hot dogs. I learned this from Sister Gloria about 55 years ago. I could not believe how that chili turned my hot dog magically into a gourmet treat. At that time I thought that was the best thing I ever ate. Leave it to my sister! In this case, it did not have any beans in it and I would never add beans to beef chili when using it on hot dogs. Why change something so perfect!
Now, a great easy meal to create with a leftover chili is to heat it up and served over cooked pasta. This is delicious and the kids love it. For serving this way, I have done it with the beans and without the beans. It just does not matter, it is always good. Of course, any way you eat chili, always top it with grated cheese and fresh onions. It makes it!
This is a very large recipe. I converted this recipe to a smaller version which you will find following this large one. I also replaced the beef stew with some chunks of cube steak which I had in the refrigerator. The cube steak cooks faster than the beef stew; you can use either type of beef.
Heat oil in a large heavy pot and brown the beef. Add the onions, green peppers and garlic. Sauté the meat and vegetables for 10 minutes. Add the beef broth, tomato sauce, tomato paste, sugar, chilies, bay leaves, chili powder, red pepper and cumin. Heat mixture to boiling stage. Add red wine. Stir and season with salt and pepper to taste. Cover and simmer on low for 2 hours or until meat is tender. Stir occasionally.
NOTE: Remove bay leaves and discard before serving.
Here are the ingredients for the smaller recipe; follow the instructions for the one above.
Instructions above from large recipe.
This mixture can be served in a bowl as chili, garnished with cheese,
onion or sour cream. It can also be served over cooked rice or cooked
pasta. This chili mixture on hot dogs is always a cookout favorite especially with the kids.
Makes 50 chili hot dogs
Put oil, onions and garlic in a Dutch oven over medium; cook until onion is very tender.
Add ground beef, tomato sauce and tomato paste; bring mixture to boil while stirring.
Reduce heat and cook until ground beef is done. (Constant stirring in the sauce make the beef fine not clumpy.
Add the chili powder and stir until well blended.
If chili is not thick, stir in a tablespoon of flour; stir until thick.
To serve place hot dog on bun, spoon beef chili over top of hot dog, add grated cheese and fresh chopped onion.
Cook spaghetti in salted water; drain and reserve liquid.
NOTE: Toss spaghetti with a little olive oil to keep from sticking together.
Brown beef and onion together in a large kettle.
Add to beef chili beans, sugar, garlic, tomato paste, tomato juice and chili powder.
Bring mixture to a boil, reduce heat and simmer 1 ½ hours; if more liquid is needed add reserve from spaghetti.
Add wine ½ hour before cooking is finished; serve beef chili recipe over spaghetti.