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No Beans Beef Chili with Cornmeal

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Submitted by bugzylynn

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

YIELD

6 servings

PREP

25 min

COOK

10 hrs

READY

11 hrs

This is a crock-pot chili that takes a left turn into tamale-pie territory. The base is straight-ahead beanless chili: ground beef, peppers, onions, and a slug of enchilada sauce that does the work of three spice jars in one go.

The cornmeal step is what sets this apart. A separate batch of polenta-like mush gets cooked stovetop, then dropped by the spoonful onto the simmering chili to form dumplings that absorb the sauce from below while staying tender on top.

A bump up to high heat for the final 25 minutes sets the dumplings and lets the cheddar blanket melt down between them. The black olives bring a briny, salty punch that cuts through the richness, an underused chili move worth keeping.

Pro Tips

  • Drain the beef thoroughly. Slow-cooker chili can pool fat at the top if the meat is too fatty going in.
  • Whisk the cornmeal into boiling water in a slow stream to avoid lumps.
  • Make the cornmeal mounds about a tablespoon each. Larger ones stay gummy inside.
  • Hit it with a squeeze of lime and chopped cilantro before serving for brightness.

Variations

  • Swap enchilada sauce for fire-roasted salsa for a chunkier, smokier base.
  • Add a can of corn kernels to the cornmeal mush for sweetness and texture.
  • Use ground turkey or chorizo in place of beef.

Ingredients

2 907.2
POUNDS G GROUND BEEF
1 1
EACH ONION
chopped
1 1
EACH EACH GREEN BELL PEPPER
chopped
2 2
CLOVES CLOVES GARLIC
minced
10 289
OUNCES ML/G ENCHILADA SAUCE
8 231.2
OUNCES ML/G TOMATO SAUCE
4.5 130.1
OUNCES ML/G BLACK OLIVES
canned, drained
2 30
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML CUMIN
ground
2 473
CUPS ML WATER
1 237
CUP ML CORNMEAL
yellow
2 473
CUPS ML CHEDDAR CHEESE
shredded

Directions

In a skillet over medium heat, cook the ground beef, onion, and green pepper un til the meat turns brown.

Drain fat.

Transfer to Crock-Pot.

Stir in enchilad a sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin.

Cover a nd cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

In a saucepan, bring the 2 cups of water to a boil and gradually stir in the cornmeal.

Reduce heat to low and cook until thick.

Drop the cornmeal by tablespoons onto the chili.

Increase heat to high if cooking on low.

Cover and cook 20 to 25 minutes.

Sprinkle cornmeal with cheese and cook until cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 995 55% from fat
 % Daily Value *
Total Fat 61g 93%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 255mg 85%
Sodium 1579mg 66%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 147g
Vitamin A 51% Vitamin C 64%
Calcium 54% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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