Dynamite Beanless Chili

By bakers_delight85

Set out bowls of shredded Cheddar cheese, green onions, sour cream, and chopped cilantro to top this spicy dinner.

Ingredients

• 3 lbs. lean ground beef
• 2 Tbsp. olive oil
• 2 large onions, chopped
• 6 cloves garlic, finely chopped
• 5 to 6 jalapeno peppers, minced
• 3 Tbsp. chili powder
• 1 Tbsp. dried oregano leaves
• 1 Tbsp. ground cumin
• 2 bay leaves
• 2 tsp. salt
• 2 tsp. hot pepper flakes or to taste
• 1 can (28 ounces) tomatoes, including juice, chopped
• 1 can (10 ounces) beef broth (undiluted)
• 1 can tomato paste
• 3 red or green bell peppers, diced
• 1/3 cup cornmeal

Details

Servings 12

Preparation

Step 1

In a large Dutch oven or stockpot, cook beef over medium-high heat in two batches, breaking up with a wooden spoon, for about 7 minutes or until no longer pink. Transfer to a bowl.
Reduce heat to medium; add oil to pan. Cook onions, garlic, jalapeno peppers, chili powder, oregano, cumin, bay leaves, salt and hot pepper flakes, stirring, for 5 minutes or until softened. Return meat to pan; add tomatoes with juice, 2 cups water, broth and tomato paste. Bring to a boil, simmer, covered, for 30 minutes, stirring occasionally. Add peppers; cook for 30 minutes more. In a bowl, stir together 1/4 cup water with cornmeal; stir into meat mixture. Cook for 10 minutes or until sauce is thickened. Remove bay leaves before serving.