When it’s freezing outside and you want something warm and delicious when you get home from work, this dish for ham and corn chowder in a slow cooker is very great.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 (28 ounce) cans diced tomatoes
- 2 pounds lean ground beef
- 2 pounds chorizo sausage
- 2 tablespoons olive oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 3 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons lime juice
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 (15.5 ounce) cans black beans, rinsed and drained
- 1 (15.5 ounce) can pinto beans, rinsed and drained
- 1 (15.5 ounce) can small red kidney beans, rinsed and drained
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 14 ⅜ ounces frozen corn
- 1 dash hot sauce (such as Frank’s RedHot ®), or more to taste
- ¼ cup chopped fresh cilantro, or more to taste
Instructions
- Pour tomatoes into a large stockpot over medium heat.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
- Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
- Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
- Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
- Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 14 g |
| Protein | 42 g |
| Saturated Fat | 13 g |
| Sodium | 2478 mg |
| Sugars | 10 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Added more beans for more color!
This was my first time making a Chilli. Boy, I lucked out. I couldn’t have picked a better recipe for my first time. I cooked pretty much to the recipe. I did change a few things based on what I had on hand. Instead of frozen corn, I put in the frozen mixed vegetable. Also, instead of black beans, I substituted garbanzo beans. My can of Bush pinto beans had jalapeno’s mixed in it to add a little spice Overall, a true success. I cut half the recipe for 6 servings, which really to me was like servings for 10. My kids loved it. We all went back for seconds. Thanks to the cook who submitted this wonderful recipe. I’ll be making this again in the near future.
Very Good recipe
Very Good, One of my favorite chili’s so far. Love the Cilantro and it makes a lot!!! Nice mix of flavors
Awesome recipe! Very easy to follow and make, plus I had everything already in my kitchen before starting to make it! I cut it down to 6 servings and it still turned out absolutely delicious and hearty! I used less Comino (Cumin) than it called simple because it’s my first time and I have learned to be cautious with Comino in the past. Maybe next time I will try the recipe amount. Thanks for this wonderful chile recipe that I will be making quite regularly now.
This is hands down the best chili recipe I have ever tried. The chorizo takes it over the top. In addition to the ingredients listed, I added a package of fresh sliced mushrooms, a can of green chilis, an extra shake or two of red pepper sauce, and a can of hominy corn (Great al dente texture!). I also added two large pinches of sugar to help round out the flavor. Probably could have used 1-2 more cans of diced tomatoes for moisture. When I served it, I mixed in some pasta shells for variety, and I sprinkled sharp shredded cheddar cheese over the top. Absolutely delicious! If you consider yourself to be a chili aficionado, then you absolutely HAVE to try this recipe! Can’t help but wonder what a little dry red wine would do for this recipe. Please let me know how it turns out if you try it.
Followed the recipe very closely. Just added a bit of thyme while cooking the ground beef. Have made this 3 times now, is a fabulous recipe. Husband and daughter love it!