Southwestern Chili with Corn Chips
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.
Servings 8
Calories 478kcal
Equipment
Ingredients
- 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 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 harina
- ½ cup water
- 20 ounces Rotel diced tomatoes with green chiles original or hot
- 15 ounces whole kernel corn drained
- 15 ounces dark red kidney beans rinsed and drained
Serving suggestion
- Corn chips
- Green onions sliced
- sharp cheddar cheese shredded
- Sour cream
Instructions
- 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.
Notes
Serve with desired toppings.
Nutrition
Calories: 478kcal | Carbohydrates: 38g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 638mg | Potassium: 1281mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1587IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 6mg