Mexican Corn Chili by Barbara

There was still some sweet corn at the farm stand last Sunday. Tail end of the season. Bought a half dozen. Tom grilled all of it and we had four ears left over I could use.  So, I decided to make a Mexican-flavored roasted corn soup which turned into a chili with beans and ground beef. Very happy with how it turned out. A keeper. 

— Barbara

Mexican Corn Chili

6 - 8 servings

1 T. butter and 1 t. olive oil

1 large onion, chopped
4 - 5 garlic cloves, smashed and roughly chopped

1 pound ground beef (80/20 mix)

1 green bell pepper, diced
1 T. chili powder
1 T. ground cumin

1 T. dried Mexican oregano

1 T. Penzey's Taco Seasoning (optional but very good)
1/4-1/2 teaspoon cayenne pepper (optional)
3- 4 cups chicken low salt broth or stock
1 14- to 16-ounce can diced tomatoes (no salt) with juices

Grilled corn from 4 ears (about 2 cups)
1 15-ounce can pinto beans, drained and rinsed

Salt to taste

chopped fresh cilantro, as much as you like
Shredded Mexican mix of cheese for serving

Heat the butter and olive oil in a heavy large saucepot over medium-high heat.  Add the onions and saute until translucent. About 4- 5 minutes. Add the garlic.  

Then the ground beef, break it up with a spatula, and brown.  Then add the diced green pepper.  

Add the chili powder, cumin, Mexican oregano, Taco seasoning, cayenne pepper (optional)  and cook for an additional minute.  

Add tomatoes with juices.  

Then enough chicken broth to cover, about 4 cups.  

Add the corn 

and the pinto beans.  Cover and simmer for 15 minutes.

Turn off heat, add the cilantro, and let sit, covered, until dinnertime.  Then gently reheat.

Ladle the soup into the bowl and sprinkle with the shredded cheese.

B

For more delicious recipes, see FeastEveryday.com or follow on Instagram @BarbBlumer_food