Roasted Corn and Black Bean Chili

I like to slow cook my chili "chuck wagon" style... with cubed round steak rather than ground beef.

• Ready In: 6 hrs 20 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 2 (15 ounce) cans fire-roasted tomatoes
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can tomato sauce
• 1⁄2 cup black coffee
• 2  tablespoons Worcestershire sauce
• 2  teaspoons liquid smoke (I like Mr. Stubbs)
• 1⁄4 cup honey
• 1⁄4 cup red bell pepper, diced
• 1⁄4 cup sweet onion, diced
• 1⁄2 teaspoon garlic, chopped
• 1  jalapeno pepper, seeded and chopped
• 2  dried ancho chiles, seeded and chopped
• 2  tablespoons  unsweetened cocoa powder
• 1  tablespoon paprika
• 1⁄2 tablespoon cumin
• 1⁄2 tablespoon chili powder
• 1⁄4 tablespoon dried oregano
•  salt and pepper (to taste)
• 3⁄4 lb  round steak, cubed
• 1 (15 ounce) can black beans
• 1  ear of corn

Directions

1. Combine all of the ingredients (except the black beans and corn) in a crock pot. You can easily substitute a pre-made chili spice mix for the dried spices.
2. Cook on low for 6 hours.
3. Shuck the corn and roast it on an open flame until kernels are tinged brown and black.
4. Cool and cut corn off the cob.
5. In last hour of cooking, add black beans and corn to heat through.