Is there anything more delicious than a big bowl of warm chili on a cold day? My answer would be no. I have made a lot of chili in my life but I have to say, this is probably the best batch I have ever made! I usually just dump a bunch of things in – which is totally acceptable – but this time I wanted to measure and adjust to get it just right. I also prefer my chili on the thicker, heartier side – lots of beans and meat and just enough liquid to still qualify as a chili. This is packed full of black and pinto beans, beef, roasted corn, tomatoes, and of course some seasonings. The flavor is rich and deep and has just enough heat to give it a subtle kick but not too much that you can’t still add some jalapeños for extra spiciness. This is another one of those dishes that gets better and better the longer is cooks. I like to throw this on the stove in the morning and let it simmer on low for several hours then turn it off and just let it sit covered until dinner time! The great thing too is that once you’ve combined everything there is minimal work required so you can walk away and forget about it! Don’t forget to serve this with some cornbread, cheese, and sour cream because there really isn’t any other way to eat chili – its just better with all the fixings.
- 1lb 90/10 Ground Beef
- 1 Yellow Onion, Diced
- 1 14.5oz Can Diced Tomatoes
- 1 15oz Can Tomato Sauce
- 2 Cups Roasted Corn
- 1 15oz Can Black Beans, drained and rinsed
- 1 15oz Can Pinto Beans, drained and rinsed
- 3 Tbsp Minced Garlic
- 1 1/2 Tbsp Salt
- 1/2 Tbsp Pepper
- 3 Tbsp Cumin
- 2 Tbsp Paprika
- 1 Tbsp Dried Basil
- 1 Tbsp Onion Powder
- 1/2 Tbsp Chili Powder
- 2 Tsp Cayenne Powder
- 2 Tbsp Olive Oil
- Optional Toppings: Cheese, Sour Cream, Hot Sauce, Diced Onions, Jalapeños, Cornbread
- Serves: 6-8
- Prep Time: 10 Minutes
- Cook Time: 4 Hours
- Total Time: 4 Hours 10 Minutes
- Heat a large dutch oven over medium heat and add in the olive oil.
- Once heated, add in the onion and cook for 5-8 minutes until it begins to soften and becomes transluscent.
- Add in the ground beef, break up, and start to brown.
- Add in the minced garlic and stir together, continuing to cook the beef.
- Next, sprinkle in the salt, pepper, cumin, paprika, basil, onion powder, chili powder, and cayenne powder. Stir together to combine well so the beef and onion mixture is well seasoned.
- Add in the tomato sauce and diced tomatoes, and stir well.
- Lastly, add in the corn, black beans and pinto beans. Stir well so everything is well combined.
- Reduce the heat to low and cover. Simmer on low for 2-3 hours, stirring occasionally so nothing burns on the bottom. The longer you simmer and allow the chili to sit, the more combined the flavors will be.
- When you are ready to serve, divide the chili between bowls and top with your favorite toppings such as cheese and sour cream! Serve with cornbread and enjoy!