Revision:2025-10-19
| Servings | 4-6 |
| Prep | 5 min |
| Cook | 25-40 min |
| Total Time | 30-60 min |
Ingredients
| 1 | pound | ground beef |
| 1 1/2 | tablespoons | chili powder |
| 1/2 | tablespoons | ground cumin |
| 1 | tablespoon | minced dried onion |
| 1/2 | tablespoon | dried oregano |
| 1/1 | tablespoon | dried basic |
| 1 | teaspoon | granulated dried garlic |
| 1 | teaspoon | cocoa powder (optional) |
| 1/2 | teaspoon | crushed red pepper |
| 1/8 | teaspoon | cayenne pepper (or more to taste) |
| 1-2 | cups | frozen corn |
| 1 | 15 0z can | tomato sauce |
| 2-3 | 15 oz can | kidney beans (drained) |
Directions
- Everything cooks in a large skillet.
- On medium-high to high stove, brown ground beef. Drain if using high fat ground beef.
- Reduce heat to medium. Combine all spices with meat and stir/mix to distribute spices evenly. (You can reserve the oregano, basil, and crushed red pepper to add with the tomato sauce later.)
- Add the frozen corn. Cook for a few minutes, stirring until the corn is fully thawed.
- Add the tomato sauce and heat until simmering, stirring occasionally.
- Stir in the kidney beans and heat until simmering resumes. Reduce heat to low and simmer/heat through for 20–40 minutes.
Notes
- For soupier chili, add a second can of tomato sauce or don’t drain the kidney beans.
- Salt, I don’t use salt in the recipe, but you could.