Friday, October 2, 2009

Corn Chili

Marc and I make this all the time. We made it the other day to warm us up in the changing season. Marc likes to make this in the morning then throw it in the slow cooker. Omit the beef for a vegetarian option. Serve with corn bread. Enjoy!

2 tbsp vegetable oil
1 lb ground beef
1 onion, diced
1 tsp ground cayenne pepper
2 tsp dried oregano
1 lb frozen corn kernels
2 (14.5 oz) cans Mexican-style stewed tomatoes
1 (15 oz) can pinto beans, drained
1 (15 oz) can kidney beans, drained
2 tsp chicken bouillon granules
1 cup water
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 cups tomato sauce
2 tbsp tomato paste

In a large pot, cook beef and onion in oil over medium heat until beef is no longer pink. Stir in cayenne and oregano and cook 1 minute more. Stir in remaining ingredients. Cook, uncovered, until heated through and slightly thickened, 10-15 minutes.

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