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Recipes » Cornmeal Beer Chili

Cornmeal Beer Chili

By Kate Morgan Jackson

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This recipe for cornmeal beer chili adds some delicious texture and extra flavor to this classic cold weather favorite!

Cornmeal Beer Chili recipe

PIN this recipe for Cornmeal Beer Chili now… So you can make it later!

I will say in right now, I am firmly in the no-beans club when it comes to chili.

But I like everything else about it, so I am always experimenting with other ways to get my chili-eating on without getting any beans involved.  (Sorry beans!)

I’ve experimented with everything from chili mac and cheese (yes please!) to Frito Chili Pie (YES PLEASE!) and as it turns out, you don’t actually need those beans to get a whole lotta flavor happening.

In this case, the regular chili players are joined by some beer for an extra zingy flavor, and just enough fine ground cornmeal to thicken everything up and add some scrumptious texture.

Ready to liven up your chili? Let’s make it!

Here’s how to make cornmeal beer chili!

Put a peeled and chopped sweet onion, a pound of ground beef, one and a half tablespoons of chili powder, and a tablespoon each of cumin and oregano in a heavy deep pot like a Dutch oven and stir over medium high heat until beef is browned.

Add a drained 14 ounce can of diced tomatoes, 2 cups of broth and a 12 ounce bottle of beer, reduce heat to low and simmer for 30 minutes.

Stir in a quarter cup of fine ground cornmeal and cook for another 5 minutes.

Stir in the juice from one lime and season to taste with salt and pepper.

More tips for making cornmeal beer chili!

But…I like beans! Can I add them?

Of course you can! My bean experts suggest a drained 14 ounce can of kidney beans that you stir in when you add the tomatoes, etc.

What kind of beer should I use?

I tend to use a light beer so it doesn’t overwhelm the other flavors (looking at you, Landshark!) but if you have a particular favorite beer, I say go for it.

Can this be made ahead?

Not only yes, but as will lots of stews and chilis, it gets Even Better after it has sat in the fridge overnight. You can drizzle in a little extra beef broth when you warm it up over a medium flame on the stove to loosen it up.

And needless to say, I fully encourage you to go to town with the toppings. We love sour cream, shredded cheese, chopped scallions and lime wedges to squeeze on a little more lime juice, but you be you, topping-wise!

And if you want to make it even more of a meal, you can serve your chili over rice, or pasta, or even grits since we already have the cornmeal out.

Do you have any more no-bean chili ideas for me? Tell me in the comments!

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Cornmeal Beer Chili recipe

Cornmeal Beer Chili


★★★★★ 5 from 1 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Description

This recipe for cornmeal beer chili adds some delicious texture and extra flavor to this classic cold weather favorite!


Ingredients

  • 1 sweet onion, peeled and chopped
  • 1 pound ground beef
  • 1 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 14 ounce can diced tomatoes, drained
  • 2 cups beef broth
  • 1 12 ounce bottle of beer
  • ¼ cup cornmeal
  • Juice from 1 lime
  • Toppings: lime wedges, sour cream, chopped lettuce, shredded cheddar cheese, etc!

Instructions

  1. Put the onion, beef, chili powder, cumin and oregano in a heavy deep pot like a Dutch oven and stir over medium high heat until beef is browned.
  2. Add the tomatoes, broth and beer, reduce heat to low and simmer for 30 minutes.
  3. Stir in the cornmeal and cook for another 5 minutes.
  4. Stir in the lime juice and season to taste with salt and pepper.
  5. Serve with your choice of toppings!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

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27415.2 g650.7 mg4.9 g1.9 g0.1 g29 g3.9 g29.3 g67.8 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on January 25, 2022

Good for: One Pot Suppers, Super Bowl Eats, Tailgate Treats

Last Post:
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  1. Martha in KS says

    January 26, 2022 at 1:12 pm

    I was interested in this recipe when I saw “cornmeal”. Years ago when I first made tortilla soup, I wanted it to be a little thicker, so I stirred part of a package of Jiffy Corn Muffin mix. It added a nice texture & a little sweetness. You might try this in your chili. BTW – I’m in the Yes Beans category.

    Reply
    • Kate Morgan Jackson says

      January 27, 2022 at 11:16 am

      I do love a box of Jiffy corn muffin mix – I’m definitely going to try it! :)

      Reply
  2. Penney Ryan says

    February 23, 2022 at 2:06 pm

    Made this in the slow cooker and added the cornmeal the last hour.
    Oh, and I’m also in the chili with beans group so added a can of black beans too.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      February 24, 2022 at 2:01 pm

      Hi Penney! I fully support your support of beans, and so glad to know this works in the slow cooker! Hurray!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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