Best No-Bean Chili Recipe - Allrecipes.com
Best No-Bean Chili Recipe
  • READY IN ABOUT hrs

Best No-Bean Chili

Recipe by  

"Perfect for people who love using their slow cookers. I've tried many chili recipes but this one is the best ever! You can substitute beans for the cornmeal, but I think it takes away from the taste and the smooth texture. I recommend opening a second bottle of porter beer and drink it while cooking this tasty dish! Yum!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 10 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
  2. Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
  3. Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
  4. Reduce heat to Low and cook for 2 hours.
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Reviews More Reviews

Feb 23, 2014

Will be trying this recipe. Was wondering if 2 oz. of extra lean ground beef is right.

 
Feb 02, 2014

Very good twist to the standard chili recipes. The strong coffee, the ancho pepper and porter beer are probably the key to this one going to the top! I did not tweak it a bit. If I did, I would have to change my rating. You really got to try this one!!!!!!! Gloria D

 

5 Ratings

Jun 09, 2014

Next time I'll half the sugar and double the "hot stuff"

 
Jun 04, 2014

The flavor is good as well as the texture but I have to agree with the other reviewer in regards to the sweetness. I have to add 4 tablespoons of white vinegar to reduce the amount of sweet. I recommend a 1/4 cup of brown sugar to start and than add more to desired taste. Love the idea of the anch chili and porter beer.

 
Jun 04, 2014

This chili had great texture and just the right amount of heat for my taste. However, it was way too sweet. If I make it again I will eliminate the chili sauce and reduce the brown sugar to no more than a 1/4 cup. I had to add quite a bit of white vinegar to offset the sweetness.

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 1004 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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