This hearty chili is packed with rich flavors and plenty of savory goodness, perfect for a cozy meal any time of year. It’s easy to make and sure to become a new favorite in your recipe rotation.
Start by pouring the coffee into your slow cooker, then add the diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, and all the spices—cumin, cocoa powder, chile powder, oregano, cayenne, coriander, and salt. Give it a good stir to combine everything.
Next, heat a bit of oil in a large skillet over medium heat. Add the ground beef, onions, and garlic, cooking and stirring occasionally until the beef is fully browned—this usually takes about 7 to 10 minutes. Once it’s cooked, transfer the mixture into the slow cooker.
Slowly sprinkle the cornmeal into the slow cooker while stirring to prevent any lumps from forming. After everything is mixed well, turn the slow cooker down to low and let it cook gently for about 2 hours. This gives the flavors time to meld and the chili to thicken up nicely.
- Brown the meat well to develop deep flavor before adding other ingredients.
- Let the chili simmer slowly to allow the spices to meld together.
- Adjust the heat by adding more chili powder or fresh peppers to suit your taste.
This chili is packed with rich flavors and hearty ingredients without relying on beans. It’s perfect for those who prefer a smoother texture or want a low-carb option. The spices and meat blend beautifully to create a comforting and satisfying meal.
Serve this chili hot with a sprinkle of shredded cheese and a dollop of sour cream. It pairs well with cornbread, tortilla chips, or a fresh green salad to balance the richness.
Store leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well—just thaw and reheat gently on the stove or in the microwave.
