My college roommate kindly shared her recipe for beanless chili with me. I am a huge chili fan, but I love mine with lots and lots o’ beans. I decided to do something different and decided to make it without the beans for once.
I love the simplicity of this recipe. My all-time favorite chili recipe has almost 30 ingredients in it. This has just 13. It involves little prep work and the results are so dang tasty.
I like my chili with elbow macaroni, shredded cheddar cheese, onions, and some hot sauce.
3 pounds lean ground beef
3 tablespoons olive oil
salt and freshly ground pepper, to taste
1 large can V8
6 tablespoons chili powder
3 teaspoons salt
10 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon sugar
1 teaspoon red pepper
3 tablespoons paprika
3 tablespoons flour
6 tablespoons cornmeal
1 cup water
- In a large pot, brown ground beef in olive oil. Season the beef with salt and pepper, to taste.
- Add V8 to pot and simmer for 2 hours.
- Add chili powder, salt, garlic, cumin, oregano, sugar, red pepper flakes, and paprika. Simmer for 30 more minutes.
- Whisk flour and corn meal together with water and add to chili. Cook for 5 minutes.