Chili is one of those recipes, I make a lot. It is easy to put onto nachos and on hot dogs (to name a few items). It’s a great add if you are just not eating a bowl of it. My family likes my sweet corn chili. It’s spicy yet sweet and delicious all at the same time.
This recipe can be made in a crock pot/slow cooker or in a pan on the stove.
You can adjust the spiciness of this chili by how much chili powder you put into the recipe. Like it hot, add more. Don’t like it hot, add less. Left over chili will absorb the spice and have a kick to it, so keep that in mind when you add it in!
sweet corn chili
one pound ground beef
1 can drained kidney beans
1 can chili beans
1/8 cup chili powder or to taste
1 jar of tomato juice or stewed tomatoes
1 can/jar of canned corn (drained)
shredded cheddar cheese
In a pot, cook the ground beef until it is fully cooked, chopping into small pieces.
Add in about 1/8 cup of chili powder or to your taste liking and mix. Cook the ground beef a little more to reduce any juice. You will want the chili spice have the meat become a little spicy.
Next, add the beans, chili beans and tomatoes into the pan and mix.
Add in the corn.
Add in more chili powder (if desired). The spice of the chili power will intensify, so don’t add too much unless you want it to have a kick.
Put the cover on and let it simmer.
The longer it cooks, the more incorporated the flavor will be.
Serve with cheese, sour cream or your favorite chili garnish.
How often do you enjoy chili?