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


  1. 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.
  2. 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.
  3. Add the beef broth and tomato paste and bring to a simmer.
  4. Reduce the heat to medium-low, stir in the beans, partially cover and simmer 30 minutes.
  5. Stir in the corn and cook 5 more minutes to heat through.
  6. 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!