Easy No-Bean Chili

Ingredients

• 1 tablespoon olive oil
• 2 pounds lean ground beef
• 1 white onion, diced
• 1 green pepper, diced
• 1 jalapeño, seeded and diced
• 4 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon paprika
• 2 tablespoons mild chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 ounces tomato paste
• 2 tablespoons cornmeal
• 1 can chunky tomato puree, or diced tomatoes
• 2 cups beef stock
• Sliced scallions
• Sour cream
• Grated cheddar cheese
• Tortilla chips
• Diced avocado
• Diced onion

Directions

1. Set a Dutch oven or sturdy heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil, then add the ground beef. Cook it until browned, using a wooden spoon to break it into smaller pieces as it goes.
2. Continue cooking the beef for 5 to 6 minutes, until it has taken on a little color and you no longer see any pink. Stir in the onions, green peppers, jalapeño, and garlic. Cook for a few minutes, just until the vegetables begin to soften. Add the cumin, paprika, chili powder, salt, and pepper, and mix everything together.
3. Stir in the tomato paste and cornmeal. The pot will look fairly dry now, and that is exactly right. Cook for a few minutes, stirring the whole time, so the mixture can darken a bit and build flavor.
4. Pour in the tomatoes and beef stock, scraping the bottom of the pot with the liquid to loosen anything flavorful that has stuck there.
5. Bring the chili to a simmer, then lower the heat to low. Simmer for at least 10 minutes. If you want to let it go longer, it can stay on the stove for hours at this stage; just watch the liquid level and add water if it starts looking too thick or dry.
6. Serve the no-bean chili with grated cheddar cheese, sour cream, and fresh scallions. Store leftovers in the fridge for a few days, or freeze them for up to 2 months. Warm the chili gently on the stovetop.