A lot of people in my family either don't like or cannot eat beans, and this is one of the few chili recipes that doesn't call for them! Although of course I am always thinking of ways to change things, so adding a can or two of white or kidney beans would only make this taste better, in my opinion.
This recipe makes a LOT, so make sure you have a large enough slow cooker. I always halve it and even HALF still properly fills my 6-quart slow cooker:
I also use ground turkey to make it a little lighter, so feel free to sub in that or use half turkey, half beef instead. Get ready to enjoy a hearty, comforting, delicious bowl of chili!
Makes 8 to 10 servings
5 lb. ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 can (28 oz.) chopped tomatoes with juices (use 14.5 ounce can diced tomatoes if halving)
6 to 8 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Salt and freshly ground pepper, to taste
1/3 cup cornmeal
2 cups unsalted beef stock (or broth)
Sour cream, chopped red onion, grated, cheddar cheese and/or chopped fresh cilantro for garnish
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.
Serve with Corn Bread with Green Onions and Parmesan Cheese.