This recipe for cornmeal beer chili adds some delicious texture and extra flavor to this classic cold weather favorite!
Why we love this recipe!
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!
(Scroll down for the handy complete printable recipe with nutrition info!)
STEP 1: 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.
STEP 2: 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.
STEP 3: Stir in a quarter cup of fine ground cornmeal and cook for another 5 minutes.
STEP 4: Stir in the juice from one lime and season to taste with salt and pepper.
More tips for making cornmeal beer chili!
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.
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.
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!
If you try this recipe, I would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars of course!) and your thoughts in the Comments section below. Your experience will help both us and your fellow readers.