Southwestern Beef Chili With Corn
Packed with flavor but not too spicy, this chili gets its southwestern flare from poblano peppers and chili powder. After cooking a base of onion, carrots, and peppers, you’ll brown the meat and stir in beans, tomato paste, and more. Serve the chili on its own, with hot sauce at the table, or with tortilla chips or a dollop of sour cream. Another plus: Our Southwestern Beef Chili with Corn freezes well. Double or even triple the recipe when you cook, then freeze the extra servings in separate containers to thaw and enjoy later in the season; on a cold, busy night, your future self will thank you.