Beefy Corn and Black Bean Chili

We’ve had the first week of sustained 60 degree days, so I decided that I needed to put on a pot of chili to warm the cockles of my heart. Because I’m using canned beans, jarred tomato sauce, frozen corn, etc it doesn’t need to simmer for hours on the stove. In about thirty minutes, you can have a delicious chili with a southwest flavor on your table.

I usually eat this chili with corn tortilla chips instead of the saltines I choose when eating my Chili con Carne. Other toppings you can bring to the table include sour cream, cheddar cheese and slices of jalapeños, if you want some heat.

Such delicious comfort food and so pretty, too!

Beefy Corn and Black Bean Chili

1 tablespoon olive oil
1 medium onion, diced
1 pound ground beef
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can (15-1/2 ounces) black beans, drained
2 cups frozen corn
1 can (15 ounces) tomato sauce
1 can Ro-tel diced tomatoes with green chilies, undrained
1 cup beer (or water)

In a large Dutch oven or heavy pot, sauté the onion in the olive oil until golden, about 10 minutes. Add in the ground beef and brown. Once the meat is browned, siphon off the fat. Add in the garlic and sauté until fragrant. Add in the rest of the seasonings and stir to bloom their flavor.

Stir in beans, corn, tomato sauce and Ro-tel. Pour in beer (or water) and bring to a boil. Reduce heat; simmer, uncovered, 20-30 minutes, stirring occasionally. Taste for seasonings and serve.

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