A hearty and warming hamburger and bean chili.
Servings: 12 cups
- 1 lb ground beef
- 1 each yellow onion diced
- 3 cloves garlic minced*
- 28 oz can diced tomatoes
- 1 can kidney beans, 15 oz drained and rinsed
- 10 oz frozen corn kernels**
- 8 floz water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin*
- 2 floz BBQ sauce
- 1 teaspoon kosher salt*
Heat a 4-6 quart soup pot and add the ground beef. Break it apart so that it starts to cook.
Add the diced onions and cook until the onions are soft. Add the minced garlic and cook 2 more minutes.
Stir in the can of diced tomatoes and then add the kidney beans and corn. Stir in the water.
Mix in the chili powder, cumin and BBQ sauce and bring to a low simmer. Cover and cook for 45 minutes to an hour. Or, if the pot and lid are oven safe, place in 350 degree oven and cook.
Taste and adjust seasoning and salt prior to serving.
*Addition to original recipe.
**Change to original recipe. For the corn, I changed from canned to frozen kernels, specifically a fire roasted kind they sell at Trader Joe's which are really flavorful and sweet with a bit of char.
I think this dish would also work well in a crock pot, though I have not tried it.