Anne's Black Bean and Corn Chili
It seems like everyone has some variation on the classic chili recipe. I love how diverse they can be, with different heat levels, ingredients, toppings, and sides. This is my own variation, I modified my mother's own chili recipe, and even over the years have tweaked this one too, until it is just right for my family. It is one of my go-to easy fast dinners! It also makes great leftovers for later on in the week! I hope you enjoy it too!
1 large white onion, diced
1 lb of ground beef, or turkey (or even venison)
1 tsp minced garlic
1 28oz can of crushed tomatoes
1 28 oz can of petite diced tomatoes
I 15oz can of black beans drained and rinsed
1 15oz can of kidney beans not drained (dark red is my favorite)
1 15oz can of corn, drained
2 tablespoons of brown sugar
1 tsp seasoned salt
1 tsp of chili powder, or to taste
Shredded Cheddar Cheese
Cheese Crackers, saltines, or oyster crackers
In a large dutch oven, brown ground beef and onion together. Drain off excess fat, then add garlic and saute 1 minute longer. Add your canned ingredients (crushed tomatoes, diced tomatoes, black beans, kidney beans, and corn. Stir in your ingredients and bring to a simmer for at least 15 minutes. My family loves to serve our chili with shredded cheddar cheese, sour cream and cheese crackers! We will add green onions as well when they are in season. This dish can also be topped with chips to add an extra crunch, or growing up I have also often had this dish with a nice hot cinnamon roll.