Tuesday, February 23, 2010

Southwestern Beef Chili with Corn

 This is one of my absolute favorite meals in the wintertime.  My husband likes to leave out the tomato paste and use this for tacos and burritos, but I think it's fine just as it is!

  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 poblano or bell pepper, chopped
  • 1/2 pound ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, rinsed
  • 1 tablespoon chili powder
  • Kosher salt and black pepper
  • 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
  • 1/2 cup grated Cheddar (2 ounces)
  • 2 scallions, sliced

  1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
  2. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn. 
  3.  Divide the chili among bowls and top with the Cheddar and scallions.

from Real Simple Magazine, September 2008

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