My Mama is my best friend, and the one that I go to for all kinds of advice: child rearing, gardening, house-cleaning, and of course…cooking. Many of the recipes on this site have no credit because they come from my favorite place: my Mom’s recipe box. Snipped from magazines, food labels, and just written down from her personal testing, I know that they are all tried and true.
This is one of those recipes. I’m not a ground meat fan, so it’s pretty rare that you’ll see a recipe on here incorporating it, but chili is just one of those comfort foods. For me, it’s the flavors of this recipe, not the beef, that makes it so delicious. Though I’ve never tried it, I think it would be pretty easy to convert this to a chicken, or even vegetarian recipe.
Not only do Mom and I look alike, we have the same taste in food (except for cilantro and kale chips – you can guess who likes which) and both adore black beans and corn in our chili.
This is a great game day recipe – especially served with some jalapeño cornbread, and freezes well!
Black Bean and Corn Chili
Ingredients
- 1 large onion chopped
- 2 cloves garlic minced
- 1 1/2 lbs lean ground beef
- 1 8 ounce can diced tomatoes, with juice
- 1/4 cup tomato paste
- 1 bay leaf
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- 1 tablespoon chili powder
- 1 cup beef stock
- 1 14 ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- salt and pepper to taste
Instructions
- In a large pot over medium-high heat, brown your beef. Add onions and garlic and fry with meat until soft.
- Stir in tomatoes, tomato paste, seasonings and stock and bring to a boil.
- Reduce heat to low, cover pan and simmer for 1 hours, stirring occasionally.
- Stir in beans and corn and simmer 20-30 minutes.
- Discard bay leaf and serve.
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