Beef & Corn Chili

A flavorful and satisfying beef chili, loaded with ground beef, beans, tomatoes, and corn, served with warm, sweet cornbread.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 10
• Cuisine: American
• Difficulty: Easy
• Cost: $3.88/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• budget-friendly
• savory
• slow cooker
• crowd-pleaser

Ingredients

• 2 pound ground beef (85% lean)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 2 bell peppers (diced)
• 29 ounce diced tomatoes (undrained)
• 28 ounce crushed tomatoes
• 30 ounce kidney beans (rinsed and drained)
• 15 ounce pinto beans (rinsed and drained)
• 2 cup frozen corn
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1.5 cup beef broth
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 8.5 ounce cornbread mix
• 1 cup milk
• 1 egg
• 0.25 cup vegetable oil

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain off any excess fat.
2. Add minced garlic and diced bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
3. Stir in the diced tomatoes (undrained), crushed tomatoes, kidney beans (rinsed and drained), pinto beans (rinsed and drained), frozen corn, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Pour in the beef broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30-40 minutes, stirring occasionally, to allow flavors to meld. Taste and adjust seasoning as needed.
5. While chili simmers, prepare the cornbread. Follow package directions for the cornbread mix, using milk, egg, and vegetable oil as specified. Pour into a prepared baking dish and bake according to package instructions until golden brown and a toothpick inserted into the center comes out clean.
6. Serve the hearty beef and corn chili warm with slices of cornbread.

Notes

For an extra layer of flavor, let the chili simmer longer, up to 2 hours. Leftovers are excellent and can be refrigerated for 3-4 days or frozen for longer. Adjust cayenne pepper to your family's spice preference.

Nutrition (per serving)

• Calories: 610
• Protein: 40.5 g
• Carbohydrates: 65.1 g
• Fat: 20.3 g
• Fiber: 16.8 g
• Sodium: 950 mg
• Saturated Fat: 7.5 g
• Sugar: 12 g
• Cholesterol: 105 mg