the Queen's kitchen . . .: The Ultimate no beans Chili Stew

Yes I have been neglectful of this blog. Its been two months since the last post and I absolutely have no excuses. I mean, I've been cooking day after day. I have been taking really rough photos as I go along. See, THAT's the easy part! But having to archive dishes onto this blog, requires extra time.. which lets face it.....not alot of us have! So, for the sake of time, I shall post up several dishes today.
I delicate this post to all those chili lovers who constantly complain there are way too much beans in chili stews. Guilty has charged, my mr. and I are the complainers. Yes, we know beans are relatively inexpensive, mostly used as a filler to extend the stew for extra health benefits, but there is only so much beans we can take in one sitting! We've had many chili stews from restaurants, fast food chains and consistently, there is a 6:1 ratio of beans to meat. Lets face it, its the MEAT that provides the flavour of the stew! So after some research, I've settle on a recipe I found through a blogger "Lick My Spoon." After the first time following her recipe, I have altered the recipe to make it spicier and of course, I omitted the beans.:)

Chili Stew after simmering.

The no beans Chili Stew
Ingredients:
3.5 - 4 pounds of ground meat; beef & spicy Italian sausage without casing (your choice to mix other meats too:)
10-13slices of applewood bacon - diced
1 & 1/2 carrot, 1 large Spanish onion - grated
6-7 cloves of garlic - diced
4 roasted sweet red peppers (I used the ones in store brought jars for convenience)
7 whole roasted jalapenos
1 796ml can of tomatoes (san la marazano brand:))
1 796ml can of homemade tomato sauce (you can find a recipe of the homemade italian tomato sauce on my blog, just omit the meatballs)
approximately 1/4cup ketchup
2 tsp of chili powder (optional)
3-4tbsp of sugar, worcestershire sauce, sriracha hot sauce & dark melted chocolate
if you just happen to have some rind of parmesan cheese left, throw it into the pot, if not, don't sweat it :)

Directions:
1. Have a large pot where you will be stewing the chili ready. In a separate pan, on medium heat, cook your meats separately until brown. Place cooked, brown meat into large pot.
2. While your meat is cooking, roasted your jalapenos and set aside. grate your carrots, onions; set aside.
3. Once all the meat has been cooked, saute your carrots, onions and garlic separately until almost cooked. By cooking each item separately before combining into a huge pot is that the flavour will retain itself and add dimension to the overall dish. (Something I learnt from Korean cooking.:) )
4. Once all items above are combined into the large pot, cut off the stems of the jalapenos and puree in the food processor along with the roasted red peppers. Add this paste into the large pot and mix everything together.
5. Now to heat to medium high and begin to add the tomato sauce, can of tomatoes, sugar, ketchup, worcestershire sauce, sriracha hot sauce, melted dark chocolate & the optional chili powder and or parmesan rind
6. Mix well add a little bit of water if necessary. Once stew begins to bubble, turn down heat to low and simmer for 4hrs.

The best way to eat this is ... if you have any patience... leave it overnight in the fridge. The next day, heat it up and trust me, it will taste mighty good than if you were to have this right after simmering for 4hrs. Below are some photos I took along the way. This may help you.! Enjoy!!!