With the sudden drop in temperature and the start of football season, I have been craving chili. I have made a ton of chili recipes, but wanted to create one that emphasized corn and black beans. The combination of corn and black beans just intrigues me. So I went through my spice cabinet and started grabbing spices. After a few changes, I got the flavor that I was craving. This chili ended up being one the tastiest that I have made. The addition of the corn kernels added a nice texture and flavor. You have to try this chili.
The other week Dana and I went up to DC to visit our Friends Eric and Laura. Both of us have infants so it was a chance to get out of the house and talk to some adults. For lunch Eric made this great chili that included black beans and corn. It was delicious. So I asked for the recipe and asked for permission to put it up on the web. I had to share it as it was delicious!
In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
Once the meat is browned and the veggies are softened, add the mixture to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
Give it a good mix and set it on low for 6-8 hours.
Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
If you like it spicy, add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd forgo this and just have it available to add individually.
- 1 pound ground beef
- 1 pound hot pork sausage
- Salt and pepper to season meat
- 2 red onions, chopped
- 2 green peppers, seeded and chopped
- 2 jalapenos, seeded and chopped
- 4 cloves of garlic, minced
- 3 tablespoons cumin
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 12 ounces dark beer
- 2 cans of diced tomatoes
- 1 can of black beans, drained and rinsed
- 1 cup of frozen or canned corn
- 1 can beef broth, low sodium
- In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
- About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
- Once the meat is browned and the veggies are softened, add it all to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
- Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
- Give it a good mix and set it on low for 6-8 hours.
- Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
This is a great chili recipe. Hopefully you get a chance to try. If you do, let me know what you think?
There is no better side dish than corn. I love corn! So today I am making some homemade cream corn. I love this with a nice sweet white and yellow corn. Unfortunately, when I was trying this recipe out I was unable to get some fresh sweet corn. The corn at the market was tiny and not sweet at all. Fortunately, Mr. Birdseye had my back and invented a way to flash freeze corn so that I could have corn all year long. This recipe works great with frozen corn.
Creamed Corn – (From the Neely’s)
- 1 lb corn kernels, roughly 6-8 fresh cobs
- 2 tbs sugar
- 1 tbs all-purpose flour
- 1 cup heavy cream
- 1/2 cold water
- 2 tbs bacon grease or shortening
- 1 tbs butter
- salt and pepper
If using fresh corn, cut the kernels from the cob using a pairing knife. If using frozen corn, skip this step.
In a large bowl combine the sugar, flour, salt, pepper, heavy cream and water. Mix well. Then add the corn kernels.
Pre-heat a large skillet over medium heat. Add the shortening or bacon grease until it melts.
Add the corn mixture. Stir and then turn the heat down to medium/low.
Simmer over the medium/low heat, stirring frequently, until the mixture thickens and becomes creamy. Roughly 30 minutes.
You can check the thickness by running a wooden spoon down the pan and seeing how quickly the liquid fills in the track. As you can see from the photo, my creamed corn was ready to eat.
Right before serving, add the tablespoon of butter. Pour into a serving bowl and enjoy!
This was awesome! Make sure to taste your corn before making. Then adjust the sweetness based on the sweetness of the corn. Not all corn is the same.