Corn Chili Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Steps:

• In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.

Steps:

• Add all ingredients except sour cream and cheddar to large non-stick frying pan on high.
• Cook on high stirring often to keep from burning.
• Cook until the vegetables are tender, reduce to low.
• Add in sour cream and combine.
• Server over rice with cheddar cheese on top.
• Serve Hot sauce on the side to kick it up.

Steps:

• In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.

Steps:

• Saute ground beef, onions, and green peppers in a deep saucepan.
• Drain, and season with salt, pepper, and thyme.
• Stir in tomatoes, tomato paste mixture, and corn, and heat until corn is thawed.
• Add kidney beans, and chili powder, and pour this into a slow cooker.
• Cover, and cook on low 5-6 hours.
• Top individual servings with dollops of sour cream or sprinkle with shredded cheese.

Steps:

• In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.

Steps:

• Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
• About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
• Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Steps:

• Heat Grill and roast corn and red peppers till slight browning occurs on all sides about 10 minute on high heat. While cooling deseed other peppers and dice. Add to vinegar in large pot. Then add minced garlic, onions, and all seasonings. Dice red peppers and cut corn from the cob. Heat to rolling boil and hold for about 15 minute stirring frequently. Use proper canning techniques to jar up. Hold in jars at full boil for 35 minute remove and let cool. Makes about 7 cups.