Southwestern Beef Chili With Corn

Thursday, September 24, 2015


What do you make on those nights when it's chilly, you're tired, starving and want something yummy and fast before watching The Voice? Fall and winter are for cozy bowl food, and chili is a top contender, but I've never mastered the process. I made this one a few years ago, and it was good, but it took so long on the stove. We have a restaurant favorite, but it's just a small appetizer and not worth ordering for delivery alone. Cans can get the job done sometimes, but they're not the healthiest option, and I'd use a crock pot, but because I don't always know when I'll make it home in the evenings and it doesn't automatically shut off after a certain amount of time, I'm worried everything will burn. Now that we're all on the same page of how hard my life is ...

I made this recipe earlier this week and it's the solution to all my chili problems. It's rich, hearty and takes about 20 minutes to make. Just in time before The Voice starts.


Ingredients (serves four):
1 tablespoon olive oil
2 carrots, chopped
1 onion 
1 poblano pepper 
1/2 pound ground beef
2 tablespoons tomato paste 
2 15-ounce cans black beans, rinsed 
1 tablespoon chili powder
Kosher salt and black pepper
1/2 cup frozen corn kernals
1/2 cup grated cheddar cheese 
2 scallions, sliced

Directions:
Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion and poblano and cook, stirring, for 3 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink (about 5 minutes). 

Add the tomato paste and cook, stirring, until slightly darkened, 1 minute.

Stir in the beans, chili powder, 3 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Simmer over medium heat until the vegetables are tender, 8-10 minutes. Stir in the corn around minute 5.

Divide the chili among bowls and top with cheddar, scallions and avocado if you're me. Be repulsed at the idea of adding avocado and mock, if Brian.

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