Every winter, I’m always experimenting with new chili recipes (because the Shull family could eat chili almost every night), so on this night, I decided to make a Sweet Corn Chili and it was fabulous!! This really and truly might be my very favorite chili recipe (and I have like 4 billion chili recipes).
I made this on the stove top in one pot (hallelujah!) in minutes but you could also brown your ground beef and throw everything in the slow cooker too. I would cook it on low 6 to 8 hours or high about 3 hours. Don’t stir the frozen corn into your slow cooker until the last 20 or 30 minutes of cooking.
This recipe serves four adults.
1 pound of ground beef (or ground turkey)
1 onion, chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
1 (6 oz) can of tomato paste
1 (15 oz) can black beans, rinsed and drained
1 (14 oz) can of creamed corn
1 (14 oz) can of diced tomatoes
1 1/2 cups frozen corn
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Sour cream and/or shredded cheese to garnish, optional
In a large pot over medium-high heat, brown your ground beef in a drizzle of EVOO. Add in a nice pinch of salt and pepper. Once browned and crumbly, stir in your chopped onion and jalapeno. Saute a few minutes and add another little pinch of S&P. Stir in your chili powder and next four ingredients. Reduce heat to low and simmer about 10 minutes, stirring occasionally. Stir in your frozen corn and simmer another minute or two.
Ladle chili into bowls and serve.
One pot. One hearty dinner.
Happy chili night!