No Beans, No Tomatoes, No Foolin' Chili

READY IN: 8hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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