Gather Your Ingredients
Bloom those spices!
Oy – I tried to add the fresh corn but that idea got nixed by a spill involving poured off grease, a mess from hell, the Sous Pug running to “help” aka look for any ground beef – in other words – nightmare. Thankfully, I had a backup can of fresh corn from WholePaychex just in case.
Topped with a bit of greek yogurt, some shredded cheese and scallions and you have a mighty fine dinner tonight!
- 2 pounds ground lean beef
- 1 large Vidalia onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper (feel free to add more if you wish)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon Mexican oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 28 oz. can of crushed tomatoes, preferably fire roasted
- Fresh corn kernels from 2 ears of corn or 1 can of whole kernel corn (optional)
- 1 15 oz. can of red kidney beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup of water
- In a large dutch oven, brown the ground beef. Remove the ground beef to a large bowl, set aside and pour off the fat.
- Add the onions and green pepper to the pan and cook until tender. Add the garlic and sauté.
- Add the chili powder, cumin, smoked paprika, and oregano to the onion mixture and stir.. Allow the spices to bloom for a minute.
- Add the tomatoes to the pot, using a wooden spoon to scrape up any brown bits on the bottom with the juice contained within the tomatoes.
- Return the browned beef to the pan and add the beans, tomato paste and water. Stir well.
- Add the corn and mix well.
- Cover the pot, reduce the heat to a simmer and cook slowly, stirring occasionally for about 45 to 50 minutes.
- Serve with your favorite chili toppings (i.e. sour cream, greek yogurt, shredded chease, green onions) and enjoy!