Brown the beef:
In a Dutch oven or heavy-bottomed pot over medium-high heat, add a drizzle of olive oil and then the ground beef. Brown the beef well, breaking it up with a wooden spoon while it cooks.
Let the beef cook for 5 to 6 minutes, until it’s lightly browned. There shouldn’t be any visible pink spots on the beef.

Add the onions through cornmeal:
Add the onions, green peppers, jalapeño, and garlic to the chili and stir. Let the vegetables cook for a few minutes until they soften. Add the cumin, paprika, chili powder, salt and pepper, and stir together.
Finally, add the tomato paste and cornmeal and stir into the mixture. It will seem very dry at this point, but let it cook for a few minutes like that, stirring constantly, to develop some color.

Add the tomatoes and beef stock to the chili:
Use the liquid to scrape up any bits stuck to the pan.

Simmer the chili:
Bring the chili to a simmer and turn heat down to low. Let the chili simmer for at least 10 minutes, but it could simmer for hours at this point if you wanted to. Just keep an eye on it to make sure it has enough liquid and add water if it seems dry.

Serve:
Serve the no bean chili with grated cheddar cheese, sour cream, and fresh scallions.
Leftovers can be kept in the fridge for a few days or frozen for up to two months. Reheat chili slowly on the stovetop.