This no bean chili is SO easy to make and it’s oh so delicious. You just have to use one pot for this beef, veggie, and BEER chili recipe. Serve with some homemade cornbread for extra tastiness.
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Ohio Fall = Chili Weather
Ahhhh, the sweet smell of autumn. I love love love fall. Everything about it, the leaves, the temperature, football, food, and especially that amazing feeling of wonder that only fall can bring. Other than pumpkin everything, I think the one true meal of fall in Ohio is chili. Some good, simple, delicious, chili.
I will say that I had to make this chili recipe a little bit more Ohio and toss in some roasted corn. Because, yum.
Are you team beans or no beans in chili?
You’ll notice that this is a chili recipe with no beans. While I personally love beans in chili, (don’t tell my Cincinnati friends) The Beard isn’t a fan of legumes. Luckily, he loves the veggies we tossed in this super easy chili recipe. We used two jalapeños and deseeded them since we were sharing with Baby O but if you want a little extra heat, leave them in for sure!
Speaking of Baby O, she LOVED this chili. BRB while I add all the vegetables to this yummy chili to force her to eat more than carbs and meat.
Since corn is super fresh right now in Ohio, we used ears of corn and then grilled them using a gas stove. You could easily use a culinary torch (we have this one) or purchase a bag of frozen fire roasted corn. If you do the latter, you should let it thaw a bit so you don’t have too much extra moisture in your no bean chili.
Chili is a one pot dinner of deliciousness.
One of my favorite things about making chili is that you just have to use one pot for everything. You can chop all your ingredients and leave them on the cutting board or wait to chop them until you are ready to toss in your soup. Then, you have literally like 3 dishes, which is the best.
We whipped up a little easy spice blend for this recipe to season your ground beef. The spices are things every home cook probably has in their pantry, so you definitely shouldn’t have to make an extra trip to the grocery store!
Beer in chili? Why not? We typically have PBR in our fridge because it’s such a drinkable beer. Google has a lot of opinions on which beer to add to chili but we think PBR has the perfect amount of malt and adds additional flavor without adding sugar.
And now, you let it sit and do its’ thing! I seriously think chili just gets better with time but if you start getting ravenous smelling all the deliciousness, just let it simmer for at least 30 minutes. But, you could let it go for hours if you’d like. Be sure to stir it around every 15 minutes or so to mix all those yummy flavors together.
Since I cooked the beef in the same pot, you might want to skim some of the fat off the top. It doesn’t bother me and I love the extra flavor but if it will annoy you – definitely skim a bit of it off when you’re ready to eat!
While your chili is cooking, you should 100% also whip up some of my creamed corn muffins. They are SO GOOD. Baby O thought they were “cupcakes” and you better believe I let her believe that so she continued to eat them. They only take about 20 minutes to make from start to finish so can be made while you are finishing up your no bean chili!
What toppings do you add to your chili? I loveeee cheese, sour cream, and saltine crackers! I like really thick and cheesy chili so you’ll see me using all the crackers til I get to optimum chili-deliciousness.
No Bean Chili with Beef, Beer, and Corn
Ingredients
- 2 bell peppers diced
- 2 jalapenos seeded and diced
- 1 sweet onion diced
- 5 ears fresh corn 1 1/2 cups prepared
- 2 garlic cloves minced
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 12oz can Pabst Blue Ribbon
- 2 pounds ground beef
- 28 oz can crushed tomatoes
- additional salt + pepper to taste
Instructions
- Dice peppers onions, and garlic and set aside. Roast corn and set aside to cool. Prep spice blend by adding salt, chili powder, cayenne, oregano, and cumin in a small bowl and whisk until combined.
- Add ground beef to pot and cook over medium heat. Start to brown then add spice blend and stir to combine. Chop ground beef with a wooden spoon until fully browned.
- Add onions and garlic to ground beef, stir to combine and cook for 2-3 minutes. Then, add peppers and jalapeños, stirring to combine, cooking for another 2-3 minutes.
- Add crushed tomatoes and stir to combine. Then, add PBR (or desired beer) and stir to combine.
- Cut roasted corn off cooled corn cobs and then add to pot of chili. Stir to combine.
- Reduce heat and simmer, uncovered, for at least 30 minutes up to 3-4 hours.
- Ladle into bowls and top with cheese, sour cream, and crackers! Serve alongside creamed corn muffins for extra yumminess!
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