No Name Chili
Hearty chuck roast chili with wine, tomatoes and beans. Easy stovetop method plus tips for swaps, thickness, make-ahead and slow cooker.
This recipe was created for the 2nd Annual Milwaukee Spice House Chili Cook-Off.
Submitted by: Michael from Milwaukee, WI
Yield: 6 Quarts
- Brown and simmer cubed chuck roast with tomatoes and aromatics for 1 hour, then add spices and simmer 30 minutes.
- Use 3/4 cup burgundy wine for depth or swap with beef broth or a water-plus-vinegar mix if you prefer no alcohol.
- Adjust heat with the chili seasoning, thicken by simmering uncovered or adding masa/cornstarch, and refrigerate or freeze leftovers.
Spices
Featured in this Recipe
Preparation Instructions:
Add first group of ingredients to a large stock pot. Bring to boil and simmer one hour, uncovered. Add spices and simmer for another half hour.
Serve
thespicehouse.com
Frequently Asked Questions
How long should I cook No Name Chili?
Bring everything in the first group to a boil, then simmer uncovered about 1 hour. Add the spices and simmer another 30 minutes. Total cook time is roughly 1 hour 30 minutes. If the meat is not tender, simmer longer until soft.
Can I use ground beef instead of cubed chuck roast?
Yes. Brown ground beef first, drain excess fat, then simmer with the tomatoes and beans about 30 to 45 minutes. You do not need the initial 1 hour simmer used for chunks of roast.
What can I use instead of burgundy wine?
Substitute 3/4 cup beef broth or a mix of 1/2 cup broth plus 1/4 cup water with 1 teaspoon red wine vinegar. Plain water works too, but broth adds more savory flavor.
Should I drain and rinse the canned kidney beans?
Drain and rinse the beans to remove excess sodium and the canning liquid. Reserve a little bean liquid if you want a thinner texture, then add it back to taste.
How do I make the chili milder or spicier?
For milder chili, cut back the chili con carne seasoning and remove the Tellicherry pepper. For more heat, add extra chili powder, cayenne pepper, chopped jalapeños or a splash of hot sauce.
Can I make this in a slow cooker or Instant Pot?
Yes. Slow cooker: brown the meat, then cook on low 6 to 8 hours or high 3 to 4 hours. Instant Pot: use sauté to brown, then pressure cook on high 30 to 40 minutes with a 10 minute natural release.
How can I thicken the chili if it is too thin?
Simmer uncovered until liquid reduces. Mash a cup of beans into the chili to thicken naturally. For a quicker fix, stir in 1 to 2 tablespoons masa harina or a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
How do I store and reheat leftovers?
Cool and refrigerate up to 4 days or freeze up to 3 months in airtight containers. Reheat on the stove over medium, adding a splash of water or broth if needed, or microwave in short intervals stirring between passes.
How long should I cook No Name Chili?
Bring everything in the first group to a boil, then simmer uncovered about 1 hour. Add the spices and simmer another 30 minutes. Total cook time is roughly 1 hour 30 minutes. If the meat is not tender, simmer longer until soft.
Can I use ground beef instead of cubed chuck roast?
Yes. Brown ground beef first, drain excess fat, then simmer with the tomatoes and beans about 30 to 45 minutes. You do not need the initial 1 hour simmer used for chunks of roast.
What can I use instead of burgundy wine?
Substitute 3/4 cup beef broth or a mix of 1/2 cup broth plus 1/4 cup water with 1 teaspoon red wine vinegar. Plain water works too, but broth adds more savory flavor.
Should I drain and rinse the canned kidney beans?
Drain and rinse the beans to remove excess sodium and the canning liquid. Reserve a little bean liquid if you want a thinner texture, then add it back to taste.
How do I make the chili milder or spicier?
For milder chili, cut back the chili con carne seasoning and remove the Tellicherry pepper. For more heat, add extra chili powder, cayenne pepper, chopped jalapeños or a splash of hot sauce.
Can I make this in a slow cooker or Instant Pot?
Yes. Slow cooker: brown the meat, then cook on low 6 to 8 hours or high 3 to 4 hours. Instant Pot: use sauté to brown, then pressure cook on high 30 to 40 minutes with a 10 minute natural release.
How can I thicken the chili if it is too thin?
Simmer uncovered until liquid reduces. Mash a cup of beans into the chili to thicken naturally. For a quicker fix, stir in 1 to 2 tablespoons masa harina or a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
How do I store and reheat leftovers?
Cool and refrigerate up to 4 days or freeze up to 3 months in airtight containers. Reheat on the stove over medium, adding a splash of water or broth if needed, or microwave in short intervals stirring between passes.
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