Southwestern Beef Chili with Corn
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves
4
INGREDIENTS
1tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 poblano or bell pepper, chopped
1/2pound ground beef
2tablespoons tomato paste
2 15-ounce cans black beans, rinsed
1tablespoon chili powder
kosher salt and black pepper
1/2cup corn kernels (from 1 ear, or frozen and thawed)
1/2cup grated Cheddar (2 ounces)
2 scallions, sliced
DIRECTIONS
Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
Divide the chili among bowls and top with the Cheddar and scallions.
Recipe by Sarah Quessenberry, from realsimple.com