No Bean Chili Recipe & Southern Honey Cornbread
Servings: 6 - 8
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.
