smoky beef chili with sweet corn tamales
smoky beef chili
3sp per 1.5 cup serving
3sp per 1.5 cup serving
1# 90/10 ground beef
2 medium yellow onions, diced
3 carrots peeled and small diced
2 poblano peppers diced
1 jalapeño seeded and chopped
1 head garlic, peeled and minced
1/4 cup red chili powder
1T garlic powder
1T onion powder
1T ground cumin
1/2t ground coriander
1/2t chipotle powder (can use cayenne instead if you don’t have chipotle)
2T soy sauce
Pepper to taste
1T Worchestershire sauce
1 can kidney beans drained
1 can pinto beans drained
1 can black beans drained
1 can ranchero beans
2T tomato paste
1 can fire roasted crushed tomatoes
2 cans diced tomatoes
1 can tomato sauce
1 can water
Juice of 1/2 lime
Fat free plain Greek yogurt for serving
Shredded reduced fat cheddar cheese for serving
Sliced scallions for serving
Pickled jalapeños for serving
Preheat a large high sided pan to medium high heat. Add ground beef to the pan, season with salt and pepper, and cook breaking up the meat, until browned. Remove the meat with a slotted spoon and leave the fat and drippings.
Add in onions, and season lightly with salt and pepper. Cook until just browning on the edges, 5-7 minutes.
Add in carrots and season lightly with salt and pepper, cook another 3-4 minutes until carrots have softened a bit.
Add in poblanos, jalapeños, and garlic. Cook 3-4 minutes until softened and fragrant.
Add in spices, and cook, stirring constantly 1-2 minutes until toasted and fragrant.
Add in tomatoes, tomato paste, soy sauce, worchestershire, water, reserved cooked beef, and beans. Stir well and bring to a simmer, turn heat to low and cover. Simmer stirring occasionally for 1-2 hours. Add lime juice, and taste for seasoning. Add salt to taste.
Serve with yogurt, scallions, cheddar cheese, and pickled jalapeños.
Sweet Corn Tamales
Makes 16 tamales
3 cups masa harina corn flour (I used bobs red mill)
1/2 c canola oil
1 cup thawed sweet corn
2.5 c chicken stock, warmed
1t garlic powder
1t baking powder
Soaked corn husks
Soak corn husks in hot water for a half hour, while your waiting, make the masa.
Mix together masa, salt, garlic powder, and corn. Add warm stock and oil and mix well with your hands.
Add about 2-3T masa to the soaked corn husks. Roll the tamales and tuck the bottoms up.
Repeat until all masa has been used, place into a steamer and steam 45 minutes.