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Two bowls of homemade no bean chili topped with oyster crackers and shredded cheese.
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No Bean Chili with Beef, Beer, and Corn

This easy one pot chili is perfect for fall and is served best with homemade creamed corn muffins, cheese, sour cream, and crackers! 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 bell peppers diced
  • 2 jalapenos seeded and diced
  • 1 sweet onion diced
  • 5 ears fresh corn 1 1/2 cups prepared
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 12oz can Pabst Blue Ribbon
  • 2 pounds ground beef
  • 28 oz can crushed tomatoes
  • additional salt + pepper to taste

Instructions

  • Dice peppers onions, and garlic and set aside. Roast corn and set aside to cool. Prep spice blend by adding salt, chili powder, cayenne, oregano, and cumin in a small bowl and whisk until combined. 
  • Add ground beef to pot and cook over medium heat. Start to brown then add spice blend and stir to combine. Chop ground beef with a wooden spoon until fully browned. 
  • Add onions and garlic to ground beef, stir to combine and cook for 2-3 minutes. Then, add peppers and jalapeños, stirring to combine, cooking for another 2-3 minutes.  
  • Add crushed tomatoes and stir to combine. Then, add PBR (or desired beer) and stir to combine. 
  • Cut roasted corn off cooled corn cobs and then add to pot of chili. Stir to combine. 
  • Reduce heat and simmer, uncovered, for at least 30 minutes up to 3-4 hours. 
  • Ladle into bowls and top with cheese, sour cream, and crackers! Serve alongside creamed corn muffins for extra yumminess! 

Notes

Since I use one pot to cook ground beef and chili, you may want to skim the fat before serving.