Beef Chili with Corn
- Yield: 6 servings
- 1tablespoon vegetable oil
- 1 1/2pounds beef round, cut into 1-inch pieces
- 1/2cup diced white onion
- 2-3cloves garlic, minced
- 1tablespoon unsweetened cocoa powder
- 1tablespoon chipotle chili powder
- 2teaspoons chili powder
- 1teaspoon dried oregano
- 1teaspoon ground cumin
- 1/2teaspoon ground coriander
- 1/4teaspoon ground black pepper
- 4cups reduced-sodium beef broth
- 1tablespoon sundried tomato paste
- 15ounces can kidney beans, drained and rinsed
- 1/2cup frozen corn, kept frozen until ready to use
- Optional Toppings
- Diced avocado or guacamole
- Lime wedges
- Shredded sharp cheddar cheese
- Shredded lettuce
- Heat the oil in a large stock pot or Dutch oven over medium heat. Add the beef and cook until browned on all sides, stirring frequently.
- If necessary, drain away fat and return the beef to the pot over medium heat. Add the onion and garlic and cook until the onion is soft, about 2 to 3 minutes. Add the cocoa powder, chipotle chili powder, chili powder, oregano, cumin, coriander, salt, and black pepper and stir to coat. Cook 1 minute, until the spices are fragrant.
- Add the beef broth and tomato paste and bring to a simmer.
- Reduce the heat to medium-low, stir in the beans, partially cover and simmer 30 minutes.
- Stir in the corn and cook 5 more minutes to heat through.
- Ladle the chili into bowls and top with desired toppings.
Robin’s Note: For a thicker chili, smash some of the kidney beans before adding them to the pot. Also, feel free to serve the chili in a bread bowl for a true crowd-pleaser!