Southwestern Beef Chili With Corn Recipes

CORNY CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

SOUTHWESTERN BEEF CHILI WITH CORN

Steps:

• Spray a large sauce pan and heat over medium high heat.
• Add the carrots, onion, garlic and salt and cook, stirring, for 3 minutes.
• Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
• Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
• Add the beans, green chiles, chili powder, beef broth, and 1/2 teaspoon salt.
• Simmer over medium heat until the vegetables are tender, about 10 minutes.
• Stir in the corn.
• Divide among bowls and top with the Cheddar and scallions.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWESTERN CHIPOTLE CHILI WITH BLACK BEANS AND CORN

Steps:

• Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
• Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
• Add water if chile is too thick.
• Top with cilantro. Pass sour cream and sliced green onions separtely.

SLOW COOKER CACTUS CHILI

Steps:

• Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
• Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
• Cook on Low until flavors combine, about 4 hours.