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Fire-Roasted Corn and Beef Chili
Andre Lewis

Fire-Roasted Corn and Beef Chili

Charred corn and fire-roasted tomatoes give this big batch the flavor of a grill without asking you to stand outside in January. It freezes cleanly because there is no dairy or pasta to turn strange later. Save half in quart containers before the game-day crowd sees the pot if you want lunch next week.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned fire-roasted crushed tomatoes
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned kidney beans drained and rinsed
  • 3 cups frozen fire-roasted corn
  • 2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Cook the beef and onion in a large skillet over medium-high heat for 9 minutes, breaking the meat into small crumbles, until it reaches 160°F.
  2. Drain the excess fat and stir in the garlic, chili powder and cumin for 1 minute.
  3. Transfer the beef to a 6-quart crockpot and add the tomatoes, black beans, kidney beans, corn, broth and salt.
  4. Cover and cook on low for 6 hours until the corn is tender and the red broth has thickened around the meat.
  5. Stir in the lime juice and let the chili stand uncovered for 10 minutes before portioning or freezing.