Recipe by rpgaymer
It has been so freezing lately, so I've been cooking a lot of stews, curries and chilis. I came up with this one to use up some ingredients. I thought it was tasty, warming and a meal in itself.
Top Review by DailyInspiration
Great tasting chili - definitely a winner in my book. I love to try different styles of chili and we really enjoyed the addition of the corn and zucchini. I added extra chili powder and I only used the chipotle chili sauce from the can vs. the chili itself. Didn't have the espazote leaves, but I did use cilantro at the end. Served with tortilla strips, Mexican cheese, and sour cream; although I liked it best with just the tortilla strips. Just hope it lasts through the Super Bowl game tonight. Will definitely make this recipe again : ).
- 1 -2 tablespoon olive oil
- 1 1⁄2 lbs lean ground beef
- 2 tablespoons chili powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon dried oregano
- 3 teaspoons cumin
- 1 tablespoon cocoa powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper (optional)
- 2 (15 ounce) cans crushed tomatoes
- 2 (15 ounce) cans black beans, with liquid
- 1 (15 ounce) can corn, drained & rinsed
- 2 -3 tomatoes, chopped
- 1 onion, diced
- 2 -3 chipotle peppers, seeded & minced
- 2 cups water
- 1 yellow squash or 1 zucchini, halved & chopped into bite-size pieces
- 1⁄2 bunch cilantro, minced
- 6 -8 epazote leaves, minced (optional)
Directions See How It's Made
- In a large pot, heat the oil over medium-high heat. Add the ground beef, and cook until browned, about 5-8 minutes. Drain off excess fat.
- To the pot, add all other ingredients except for last three (squash/zucchini, cilantro and epazote leaves). Be sure to include the can liquid when adding the black beans- it's yummy.
- Bring mixture to a boil, then decrease heat to very low & simmer uncovered for 2-3 hours. Try to mix the chili every 15-30 minutes, especially near the end of the cooking time. Adjust for seasoning near the end as well.
- Add the squash/zucchini, stir and cook for a further 15-20 minutes, or until the vegetables are cooked through. When done, remove from heat, then stir in the cilantro and epazote leaves.
- Serve with tortilla chips and top with yummy things like queso fresco, cotija cheese or Mexican crema.