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Beef, Bean, And Corn Chili

  Vegetable oil 3 Tablespoon
  Top round steak 2 Pound, trimmed of fat and cut into 1/2-inch cubes
  Spanish onions 3 , coarsely chopped
  Dried pinto beans 1 Pound, soaked
  Chili powder 1⁄4 Cup (4 tbs) (Fine Quality)
  Ground cumin 2 Teaspoon
  Ground black pepper To Taste
  Garlic 3 Clove (15 gm), mashed
  Canned crushed tomatoes 2 Cup (32 tbs)
  Water 6 Cup (96 tbs)
  Jalapeno peppers 3 , seeded and finely chopped
  Canned mild green chilies 4 Ounce, coarsely chopped (Four 2 Ounce Each Cans)
  Dried oregano 2 Teaspoon
  Corn kernels/Frozen corn kernels, thawed 3 Cup (48 tbs), frozen (5 Cobs)
  Salt To Taste

Heat oil in Dutch oven over high heat and brown beef, being careful not to crowd pieces.
Do in several batches if necessary.
Add onions and cook for 10 minutes.
Reduce heat; add remaining ingredients except corn and simmer for 2 to 3 hours, the longer the better.
Add corn 15 minutes before serving.

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