No Bean Beef Chili
- 2.5 pounds lean ground beef
- 2 teaspoons salt
- 3/4 teaspoon baking soda
- 2 tablespoons vegetable oil
- 1 large yellow onion (or 2 small), minced
- 4 cloves garlic, minced
- 1 red bell pepper, minced
- 2 tablespoons ancho chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon (optional)
- 2 tablespoons cornmeal
- 3 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1/4 cup tomato paste
- 1 tablespoon molasses, such as Grandma's Original (optional, if you like your chili a little sweet)
- 1 tablespoon fresh lime juice, from 1 lime
- Cilantro, lime wedges, sour cream, cheese, scallions
In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into �-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting all of it, as it adds flavor.) Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.