Chili with Beans and Corn
Chili with Beans and Corn
A savory, spicy chili with black beans
Ingredients
- 2 tbsp vegetable oil
- 2 pounds ground beef
- 1 large onion, chopped
- 1 stalk celery, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 12 ounce bottle of beer
- 1 15-ounce canned, diced tomatoes
- 2 15-ounce cans of black beans
- 2 jalapeno peppers, seeded and minced
- 2 bay leaves
- 3 tbsp chili powder, hot
- 1 tsp ground cumin
- 1 chipotle in adobo, chopped
- 2 tsp unsweetened cocoa
- 1 tsp ground cinnamon
- 2 cups beef broth
- 2 cups frozen corn
- 1 tbsp lime juice
- 1/2 tsp Tabasco (or more, to taste)
- 1-2 tsp salt
Instructions
- Heat 1 tbsp oil in a dutch oven or other large pot and cook beef until browned. When meat begins to lose pink color, add chopped onions, celery, peppers, and garlic.
- When the vegetables are soft (about five minutes), add the beer, tomatoes, black beans, beef broth, bay leaves, chili powder, cumin, cocoa, and chipotle. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours. Stir occasionally and add additional broth, if necessary.
- Add the corn, lime juice, and Tabasco and cook about 10 minutes more. Add salt, taste and adjust seasonings, as necessary.
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