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Hearty Beef Chili with Corn and Crispy Tortilla Chips is the ultimate comfort food for a cozy night in. This easy weeknight dinner boasts a rich, robust flavor profile, combining tender ground beef, sweet corn, and a medley of spices that pack a punch. Top it off with crispy tortilla chips for that satisfying crunch, and you’ve got a dish that’s as visually appealing as it is delicious.
Why You’ll Love This Recipe
This beef chili is not just hearty; it’s also simple to make and perfect for sharing. Here’s why it’s a must-try:
- Flavor-packed: A blend of spices and fresh ingredients creates a mouthwatering experience.
- Quick and easy: Ideal for busy weeknights, this recipe comes together in about 30 minutes.
- Customizable: Add your favorite toppings or adjust the spice level to suit your taste.
- Perfect for leftovers: Tastes even better the next day, making it great for meal prep.
- Family-friendly: A dish that both kids and adults will love!
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 cup tortilla chips, for serving
- 1/4 cup sour cream, for garnish
- 2 green onions, sliced, for garnish
How to Make Beef Chili with Corn and Tortilla Chips
- In a large pot over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the diced tomatoes (with juice), kidney beans, corn, chili powder, cumin, salt, and black pepper. Mix well to combine.
- Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- Once the chili has thickened, taste and adjust seasoning if needed. Serve hot, topped with crispy tortilla chips, a dollop of sour cream, and a sprinkle of sliced green onions.
Tips for the Best Results
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
- Let the chili simmer longer for deeper flavors, if you have the time.
- Use lean ground beef for a healthier option or substitute with ground turkey or plant-based meat.
Easy Variations
- Swap kidney beans for black beans or pinto beans for a different flavor profile.
- Add bell peppers or zucchini for extra veggies.
- Use fresh tomatoes in place of canned for a fresher taste.
What to Serve With It
- A side of cornbread for a classic pairing.
- A fresh garden salad to balance the richness of the chili.
- Extra tortilla chips or warm flour tortillas for scooping.
Storage and Reheating
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Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth if it thickens too much. Chili can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 cup tortilla chips, for serving
- 1/4 cup sour cream, for garnish
- 2 green onions, sliced, for garnish
Instructions:
- In a large pot over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the diced tomatoes (with juice), kidney beans, corn, chili powder, cumin, salt, and black pepper. Mix well to combine.
- Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- Once the chili has thickened, taste and adjust seasoning if needed. Serve hot, topped with crispy tortilla chips, a dollop of sour cream, and a sprinkle of sliced green onions.
Notes: For a spicier kick, add diced jalapeños or a pinch of cayenne pepper. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
