No Bean Chili Recipe & Southern Honey Cornbread
This No Bean Chili Recipe delivers bold, slow-simmered flavor with perfectly browned beef, paired with classic Southern honey cornbread that’s moist, tender, and just the right balance of sweet and savory. Whether you’re craving a hearty comfort food dinner or an easy chili and cornbread meal, this Southern-style combo is simple, satisfying, and full of down-home flavor.
Do you have to brown the meat first?
Yes. Browning builds deep, savory flavor through the Maillard reaction and prevents the meat from tasting boiled or bland.
Should chili be thick or soupy?
Chili should be thick and hearty, not watery. It will naturally thicken as it simmers; uncovered cooking helps excess liquid evaporate.
How long should chili simmer?
At least 20–30 minutes, but 1–2 hours gives the best flavor. Longer simmering lets spices mellow and ingredients meld together. Add more beef broth, as needed.
Why does my chili taste bitter?
Bitterness usually comes from burnt spices or too much chili powder. Add spices to fat briefly, not over high heat, and balance bitterness with a little acid or sweetness.
Why is my cornbread dry?
Dry cornbread usually means overbaking, too little fat, or too much cornmeal. Pull it when the center is just set and use enough butter or oil.
Why is my cornbread tough or dense?
Overmixing the batter or using too much flour develops gluten, which makes cornbread tough instead of tender.
Should cornbread be sweet or savory?
That’s regional and personal. Southern cornbread is typically savory or lightly sweetened, while Northern-style cornbread is noticeably sweeter.
What’s the best cornmeal to use?
Medium-grind yellow cornmeal gives the best balance of texture and tenderness. Fine grind is softer; coarse grind is more rustic.
Cook with me!
No Bean Chili Recipe & Southern Honey Cornbread
Ingredients
For the No Bean Chili:
- 1 tbsp. Olive Oil
- 2 lb. Ground Beef
- 1 Yellow Onion finely chopped
- 4 Garlic Cloves minced
- 1-2 Jalapenos de-seeded and finely chopped
- 3 tbsp. Tomato Paste
- 30 oz. Crushed Tomatoes
- 2 cups Beef Stock
- 1 tbsp. Apple Cider Vinegar
- 2 tbsp. Chili Powder
- 1 tbsp. Paprika
- 1 tsp. Fine Sea Salt
- 1 tsp. Crushed Black Pepper
- 1 tsp. Coriander
- 1 tsp. Ground Cumin
- Grated Cheddar for serving
- Sour Cream for serving
For the Southern Honey Cornbread:
- Softened butter for the skillet
- 1 cup all-purpose flour
- 1 cup finely ground yellow or white cornmeal
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 5 1/2 Tbsp unsalted butter at room temperature
- 1/4 cup sugar
- 1 1/4 cups buttermilk or whole milk
- 1/4 cup honey
- 1 large egg
- Grated zest of 1 orange optional
- Whipped Honey Butter for serving
Instructions
To Make the No Bean Chili:
- Place a large dutch oven over medium high heat. Add the olive oil to warm up for 1 minute, until glistening.
- Add the ground beef and season with a pinch of salt. Break up finely with a wooden spoon. Saute for 5-6 minutes, until browned.
- Add the finely chopped yellow onion, minced garlic, and finely chopped jalapenos to saute for 3-4 minutes, until tender and fragrant.
- Reduce stovetop heat to medium. Stir in the tomato paste.
- Add the crushed tomatoes, beef stock, apple cider vinegar, and seasonings. Stir until well combined.
- Cover with the lid and reduce heat to LOW to simmer for at least 20-25 minutes. The longer, the more flavor will develop. Add more beef broth, as desired.
- Garnish with sour cream and grated cheddar to enjoy warm with the southern honey cornbread on the side.
To Make the Southern Honey Cornbread:
- Preheat the oven to 425°F. Generously butter an 8- or 9-inch cast-iron skillet or cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In a stand mixer fitted with the paddle (or in a bowl using a handheld mixer), combine the butter and sugar and beat on medium speed until creamy, about 1 minute.
- Add the buttermilk, honey, egg, and orange zest (if using), and mix on medium speed until well combined, about 1 to 2 minutes.
- Add the flour mixture to the buttermilk mixture and mix on low speed until just combined.
- Transfer the batter to the prepared pan and, using the back of a spoon, smooth the top.
- Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan on a wire rack for at least 10 minutes.
- Serve with softened salted butter or whipped honey butter.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This was yummy! The whole family ate it up. Where I live certain ingredients are hard to find, so I was happy this used crushed tomatoes since I can’t find diced, but can fairly easily get crushed!
This worked exactly as written, thanks! The cornbread was the best my family has ever had!! It was a pretty color, moist, and delicious.
So yummy. A perfect classic chili recipe!
I had been planning on making chili for about a week and came across this recipe. Absolutely delicious. My entire family loved it. I will definitely be keeping this recipe and making it in the future.