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Yellow Corn Chili with Bacon




Source of Recipe


D'Agostino, NYC


Recipe Introduction


A wholesome, great-tasting chili, this combines sweet yellow corn, dark red kidney beans, a touch of bacon, and chili seasonings.



List of Ingredients




2 slices bacon
1/2 cup chopped yellow onion
3 cups fresh or frozen yellow corn kernels
2 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano leaves
1 15-ounce can dark red kidney beans, rinsed and drained
3 cups water
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon 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 tablespoon 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.


SUGGESTED GARNISH: Cilantro leaves.

Makes about 5 cups