Chef’s Recipe: Chili con carne y maíz

Chefs always have the same goal in mind: making a delicious meal. But there are two different ways of approaching this, some chefs believe in using as many of their tools and toys as possible no matter what the dish is. Other chefs know that every item that is used, must also be cleaned, washed and put away. So in honor of the the One-Pot-Chef, here’s a great recipe for Chili con carne y maíz – meat chili with corn!

In some realms, chili is defined as just being meat, peppers and spices and the sheer notion of even thinking about adding tomatoes or beans to the dish is an abomination worthy of being exiled. As someone from the Northern Snow Forests, I think of chili as being jammed pack with meat, peppers, tomatoes and beans! It’s the all inclusive single pot dish that is easy to make but it does take a while to cook it all together.

Chili con carne y maíz

2 Pounds of ground beef (80/20)
1 Green pepper
1 Orange pepper
4 Jalapeño peppers

1 Poblano pepper
2 Onions
1 1/2 Cups of corn (fresh or frozen)
1 Cup of stock (beef, chicken, vegetable – or use water)
3 Cups of diced tomatoes
1 Can of black beans
1 Can of red beans

2 Tablespoons of paprika
2 Tablespoons of cumin
2 Tablespoons of cayenne pepper
2 Tablespoons of minced garlic
2 Teaspoons of cocoa powder
1 Teaspoon of cinnamon
1 Teaspoon of black pepper
1 Teaspoon of salt

Large pot, knife, spatula, measuring spoons, measuring cup, cutting board

1. In a large pot, begin browning the meat over a medium heat. While that cooks, dice the onions and peppers and add them along with the garlicto the browning meat. You want to have some fat at the bottom of the pot.
2. Add all of the spices except the cocoa to the pot and mix in before the meat has finished cooking through.
3. Rinse and strain the beans and add them to the pot. Just add the canned tomatoes, you’ll want the liquid from those. Also add the corn at this time.
4. Add the stock and cocoa to the pot and wait for it to come to a boil, stirring regularly. Once it comes to a boil, let it simmer for a few hours to reduce the liquid. Leave the pot uncovered. Be sure to stir regularly, otherwise it can burn the bottom of the pot.

Serve warm, with tortilla chips or fresh cornbread. Leftovers can be frozen or stored in the fridge. The chili should taste even better the second day once the flavors have gotten a chance to combine overnight.

If you prefer your chili less spicy, reduce the two tablespoons of each spice to one tablespoon of each (except the garlic) and I would avoid fire elementals and dragons because you’re clearly a coward.

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