Santa Fe beef & corn chili

SAN ANTONIO – It’s not as cold outside, but that doesn’t mean you can’t enjoy a hearty bowl of chili.

While Texas chili doesn’t have beans, this Beef Loving Texans take on chili is packed with red kidney beans and corn.

Check out more recipes from Beef Loving Texans here.

Santa Fe Beef & Corn Chili

Ingredients:

• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15-1/2 ounces) red kidney beans, drained
• 1 can (15-1/4 ounces) sweet corn, drained
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 package (1-1/4 ounces) chili seasoning mix

Sauce:

• 3/4 cup dairy sour cream
• 1-1/2 teaspoons green hot pepper sauce

Directions:

Heat a large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Meanwhile, combine sour cream and pepper sauce in small bowl. Serve with chili.