STREAMING NOW: Carnivorous

No Beans, No Tomatoes, No Foolin' Chili

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“I am one who wouldn't know what to do if my chili didn't have beans in it. Keeping an open mind, I tried this and thought it was excellent. Sometimes, you can teach an old dog a few new tricks.”
READY IN:
8hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big skillet, heat 2 tablespoons oil over medium-high heat.
  2. Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
  3. Transfer to a 4 quart slow cooker.
  4. Add the remaining oil to the skillet; lower heat to medium.
  5. Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
  6. Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
  7. Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
  8. Pour the vegetable mixture into the slow cooker.
  9. Cover and cook on LOW for 6-7 hours or until meat is tender.
  10. Skim fat from the surface of the chili.
  11. Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.

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