Nikki’s Chili Con “Corn”

This has been our publisher’s go-to chili recipe since she first made it at the age of 21, when she misread the recipe title—instead of chili con carne, she read chili con corn.

As she scanned the list of ingredients, she noticed that the recipe omitted the corn, so she chalked that up to a bad editor and added it. Years later, she realized her mistake, but it had already become a beloved recipe.

PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD

Nikki’s Chili Con “Corn”

This has been our publisher’s go-to chili recipe since she first made it at the age of 21, when she misread the recipe title—instead of chili con carne, she read chili con corn. As she scanned the list of ingredients, she noticed that the recipe omitted the corn, so she chalked that up to a bad editor and added it. Years later, she realized her mistake, but it had already become a beloved recipe.

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Ingredients

  

• 2 pounds ground beef
• 1 large onion chopped
• 4 garlic cloves crushed
• 2 tablespoons chili powder
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 2 teaspoons unsweetened baking cocoa
• 2 28-ounce cans diced tomatoes, undrained
• 1 28-ounce can whole tomatoes, undrained
• 1 28-ounce can crushed tomatoes
• 2 15-ounce cans red kidney beans, undrained
• 1 11-ounce can whole kernel corn, drained

Instructions

 

• In a large saucepan, cook beef, onion, and garlic over medium-high heat until beef is browned. Drain.
• Stir in remaining ingredients except beans and corn. Heat to boiling.
• Reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
• Stir in beans and corn. Heat to boiling.
• Reduce heat to low. Simmer uncovered 15–20 minutes.