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!
OTHER CHILI RECIPES WE LOVE!
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.
Cornmeal Beer Chili
This recipe for cornmeal beer chili adds some delicious texture and extra flavor to this classic cold weather favorite!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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
- 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.
- Add the tomatoes, broth and beer, reduce heat to low and simmer for 30 minutes.
- Stir in the cornmeal and cook for another 5 minutes.
- Stir in the lime juice and season to taste with salt and pepper.
- 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!
Penney Ryan says
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.
Hi Penney! I fully support your support of beans, and so glad to know this works in the slow cooker! Hurray!
Martha in KS says
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.
I do love a box of Jiffy corn muffin mix – I’m definitely going to try it! :)