Yellow Corn Chili with Bacon
Source of Recipe
Ivy Poison
List of Ingredients
Yellow Corn Chili with Bacon
2 slices bacon
1/2 cup chopped yellow onion
3 cups fresh or frozen yellow corn kernels
2 garlic cloves, minced
1 tbsp chili powder
1/2 tsp dried oregano leaves
1 15-ounce can dark red kidney beans, rinsed and drained
3 cups water
1 tsp salt
1/8 tsp black pepper
1/2 tsp ground cumin Recipe
Heat a dutch oven (preferably cast iron) over medium-high heat for 1 minute. Add bacon, cook until crisp, and transfer to paper towels to drain. Crumble and set aside. Discard all but 1 tbsp of the bacon drippings from dutch oven, add onion, and cook, stirring, for 3 minutes or until edges begin to brown. Add corn, garlic, chili powder, and oregano.
Cook for 4 minutes or until all the liquid is absorbed. Add beans, water, 1/2 teaspoon of the salt, pepper, and crumbled bacon. Bring to a boil, reduce heat, and simmer 15 minutes, uncovered.
Stir in cumin and remaining 1/2 teaspoon salt and let stand, uncovered, for 10 minutes. Reheat over low heat before serving.
Makes about 5 cups
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