Spicy Chili with Beans and Corn
Everyone grows up with something different that they consider chili. When Zach and I got together we both really like to make chili on our camping trips, so we had to decide what type of chili we were going to make. We both agreed that beans were a must. He brought in the chili peppers in adobo sauce for the spice. I brought in corn, which was weird for him at first but grew on him.
The chili peppers in adobo sauce can be hard to find especially in areas without a Hispanic population. You can get them off Amazon here, but they are much more costly online. They should be $2-3 in the store.
1 lb of ground beef or pork
15 oz can light kidney beans
15 oz can dark kidney beans
6 oz of corn (half a frozen package)
1/2 white onion
4 cloves of garlic minced
28 oz can crushed tomatoes
7.5 oz can chipotle peppers in adobo sauce
1 Tbs spice mixture
1/2 tsp Marmite
1-2 beers depending on how long you simmer
Simmer the beef/pork in a frying pan, season the meat with the spice mixture. Saute the onions and garlic in a little bit of olive oil in the stockpot. Drain the fat off the meat and add it to the stock pot. Add the crushed tomatoes, two cans of beans, corn and Marmite. Slice the chipotle peppers in adobo then add to the chili. Add as much of the sauce in the can, it will add more spice to the chili. If you plan on a long simmer or want a thinner chili, add two beers to the chili. If not, just add one. The beer will add more body to the chili and the alcohol will cook off. Cook over low heat until you get the thickness you like.