Smoky Beef and Corn Chili

Smoky Beef and Corn Chili ingredients

• 1.5 lbs Ground beef, 80/20 lean
• 1 tbsp Olive oil
• 1 whole Yellow onion, large, chopped
• 3 cloves Garlic, minced
• 2 tbsp Chili powder
• 1 tbsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 0.5 tsp Cayenne pepper (optional)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Tomato paste
• 1 (28 oz) can Canned diced tomatoes, undrained
• 2 cups Beef broth, low sodium
• 1 (15 oz) can Canned kidney beans, drained and rinsed
• 1 (15 oz) can Canned black beans, drained and rinsed
• 1.5 cups Frozen corn, thawed
• 0.5 cup Cheddar cheese, shredded
• 0.25 cup Sour cream or Greek yogurt
• 2 tbsp Fresh cilantro, chopped

Watch how to make Smoky Beef and Corn Chili

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Smoky Beef and Corn Chili

1. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1.5 lbs of ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 8-10 minutes. Drain off any excess fat from the pot.
2. Add 1 large chopped yellow onion to the pot with the browned beef. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. Stir in 3 minced garlic cloves, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 0.5 teaspoon cayenne pepper (if using), 1 teaspoon salt, and 0.5 teaspoon black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. Add 2 tablespoons of tomato paste to the pot and cook for another 2 minutes, stirring frequently, allowing the tomato paste to deepen in color and caramelize slightly.
5. Pour in the 1 (28 oz) can of undrained diced tomatoes and 2 cups of low-sodium beef broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot with a wooden spoon.
6. Reduce the heat to low, cover the pot, and let the chili simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld and deepen.
7. After 45 minutes, stir in 1 (15 oz) can of drained and rinsed kidney beans, 1 (15 oz) can of drained and rinsed black beans, and 1.5 cups of thawed frozen corn. Continue to simmer, uncovered, for another 10-15 minutes, or until the chili has thickened to your desired consistency and the corn is tender.
8. Taste and adjust seasonings as needed, adding more salt, pepper, or spices if desired.
9. Ladle the hot chili into bowls. Garnish each serving with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and fresh chopped cilantro, if desired, before serving.

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