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Give me a big ole bowl (or plate) of Southwestern chili and some corn chips and I’m a happy guy. Make it spicy and I’m even happier.
Also try my spicy ground beef chili.
Southwestern Chili with Corn Chips
- 2 pounds ground beef
- 2 medium white onions chopped
- ½ medium red bell pepper diced
- ½ medium green bell pepper diced
- 6 cloves garlic minced
- 16 ounce tomato paste
- 1 tablespoon mild chili powder
- 1 teaspoon hot chili powder
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 1-2 teaspoons ground cumin
- 1/2-1 teaspoon dried red pepper flakes
- ¼ cup masa
- ½ cup water
- 20 ounces Rotel original or hot
- 15 ounce sweet corn drained
- 15 ounce red kidney beans rinsed and drained
- Corn chips
- Green onions sliced
- sharp cheddar cheese shredded
- Sour cream
- Heat a Dutch oven or large pot over medium-high heat. Crumble the beef into the pot and cook until done. Remove to a paper towel-lined plate. Remove all but 1 tablespoon of the drippings.
- Add the onion and peppers and cook until starting to soften.
- Add the garlic and cook another minute.
- Add the tomato paste, chili powders, oregano, paprika, cumin and pepper flakes.Stir.
- Stir in the masa and 1/2 cup of water. The mixture will begin to thicken.
- Add the tomatoes, corn, kidney beans and beef. Stir. Bring to a boil then reduce to a simmer and continue simmering for at least 15 minutes.
- Season with salt and pepper to taste.
- Serve with desired toppings.
Nutritional values are approximate.