THE RECIPE JOURNAL · Main Course
The Finest No-Bean Chili You'll Ever Make
This hearty chili is packed with rich flavors and tender meat, perfect for those who prefer their chili without beans. It’s easy to make and sure to become a family favorite on chilly nights.
FROM THE KITCHEN • The Finest No-Bean Chili You'll Ever Make
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pouring the coffee into your slow cooker, then add the diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapenos, and all the spices—cumin, cocoa powder, chili powder, oregano, cayenne, coriander, and salt. Give it a good stir to combine everything.
02
Step 2
Next, heat some oil in a large skillet over medium heat. Add the ground beef, onions, and garlic, cooking and stirring until the beef is completely browned, about 7 to 10 minutes. Once it's cooked through, transfer the mixture into the slow cooker.
03
Step 3
Slowly sprinkle in the cornmeal while stirring well to avoid any lumps. Then, lower the slow cooker to the low setting and let it cook gently for about 2 hours, allowing all the flavors to meld together beautifully.
Why you’ll love it
This chili is packed with rich flavors and a perfect balance of spices. It’s hearty and satisfying without the beans, making it great for those who prefer a meat-focused dish. The slow simmer allows the ingredients to meld beautifully, creating a comforting meal.
How to serve
Serve this chili topped with shredded cheese, sour cream, and chopped green onions. It pairs wonderfully with cornbread or over a bed of rice. For extra heat, offer sliced jalapeños or hot sauce on the side.
Storage & leftovers
Allow the chili to cool completely before transferring to airtight containers. It keeps well in the fridge for up to four days and freezes beautifully for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture.
