Santa Fe Beef & Corn Chili
This easy to make chili packs big flavor from sweet corn and green chilies. Finish it off with a spoonful of sour cream spiked with pepper sauce.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Sauce:
Preparation
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Step 1
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 2
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
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Step 3
Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
Nutrition Information
540 Calories
0g SAT FAT
33g PROTEIN
3.2 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 540 Calories; 216 Calories from fat; 24g Total Fat ) 92 mg Cholesterol; 1712 mg Sodium; 51 g Total Carbohydrate; 33 g Protein; 3.2 mg Iron; 7.3 mg NE Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.6 mg Zinc.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, and Zinc; and a good source of Iron.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Diced Tomatoes with Green Chiles: Canned ingredient with chopped tomato and medley spiced green chili. The tomatoes are picked at peak ripeness, canned, and mixed with green chiles for a bit more spice. Best used in tacos, chili, queso, soups and casseroles.
- Kidney Beans: Large kidney shaped legumes commonly used in chilis, soups and stews. Also great to add to salads for a hearty boost of protein and fiber. You can find them in the grocery store both dry or canned.
- Sweet Corn: Known for its natural sweetness, this corn adds a bright crunch to any dish. You can find it fresh on the cobb, canned, or frozen.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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If I'm not a fan of kidney beans, are there other beans I can use in the recipe?
Absolutely! Swap kidney beans for black, pinto or garbanzo beans.
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Can I make chili ahead of time?
Yes! Chili can be prepared up to 3 days in advance (some even argue it tastes better the next day). Make sure to place in an air-tight container in the refrigerator until you’re ready to reheat and serve.
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How do I reheat chili?
Chili reheats easily! Place in a microwave-safe dish to reheat quickly or warm in a saucepan over medium heat on the stovetop.
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What type of ground beef is best for chili?
It’s really your preference! Any leanness of ground beef can be used for chili, however, we think 80/20 ground beef is a great choice for dishes like chili, as it provides a great texture and flavor.
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