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RIVERFRONT CHILI-CON-CORNY




Source of Recipe


the web


List of Ingredients




1 1/2 pounds ground beef
1 large yellow onion, chopped, divided
3 tablespoons chili powder
1 tablespoon olive oil
1 or 2 large carrots, peeled and chopped
1 (16-ounce) jar salsa
1 (14 1/2-ounce) can chicken broth
1 (15- to 19-ounce) can black beans, undrained
1 (11-ounce) can whole-kernel corn, drained
1 (14-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1/2 cup fresh cilantro leaves, washed and chopped


Recipe



Cook ground beef and half the onion in a large skillet over medium heat for 8 minutes. Add chili powder; cook 2 minutes. Set aside.

In 5-quart Dutch oven, heat olive oil. Add carrots and remaining onion. Cook for 5 minutes. Stir in salsa, broth, beans, corn, diced tomatoes and their juice, tomato sauce and stewed tomatoes. Stir in beef and cilantro.

Simmer for as long as it takes to tell a good story (about 20 minutes).

Yield: 6 generous servings.