Here’s another beanless chili recipe that I just may have to try, since the original recipe does not call for cornmeal (or any thickener) and the picture looks fantastic!

For the chile powder

3 medium dried ancho chiles, stems and seeds removed, spread flat
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon garlic powder

For the chili

2 tablespoons cumin seeds
8 ounces bacon
3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
1 pound (2 medium) white onions, chopped
2 teaspoons paprika
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
4 large garlic cloves, minced
1 3/4 cups beef broth
1 28-ounce can puréed tomatoes
2 ancho chiles, stems and seeds removed