Chili Con Elote (Chili With Corn)

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READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a heavy dutch oven over med-high heat.
  • Cook the bacon until done but not crisp.
  • Remove the bacon and drain on a paper towel.
  • Pour off and save all but 3 TBS of the grease.
  • Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
  • Brown the beef, 1/3 at a time (don't crowd the pan).
  • Drain on a paper towel.
  • Wipe the pan and regrease between each batch.
  • Wipe the pan, place on the heat; add 3 TBS bacon grease.
  • Saute (stir fry) the onions until almost translucent.
  • Add the garlic and chilies.
  • Saute until the onions are golden but not yet brown.
  • Add all of the ingredients except the Masa Harina and the corn; mix well.
  • Return the bacon and beef to the pot.
  • Cover and bring to a boil, reduce heat and simmer 2 hours.
  • Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
  • Cook another 1/2 hour to thicken.
  • Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.
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