Description

This hearty Charred Corn Red Pot chili is a comforting, easy family meal perfect for chilly evenings and busy weeknights. It elevates classic chili with smoky charred corn for a rich, satisfying flavor profile.

Ingredients

Scale

1.5 lbs lean ground beef
1 large yellow onion, chopped
2 bell peppers, chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 cups fresh or frozen corn
2 Tbsp chili powder
1 Tbsp cumin
1 tsp smoked paprika
1 cup beef broth
Salt, to taste
Pepper, to taste

Instructions

Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink and crumbled, about 5-7 minutes. Drain any excess fat thoroughly.
Sauté Aromatics: Add chopped onion, bell peppers, and minced garlic to the pot. Cook until the vegetables soften and become fragrant, typically 5-8 minutes.
Char the Corn: While aromatics cook, heat a dry skillet over high heat. Add corn kernels and char for 3-5 minutes until slightly browned and smoky. Set aside.
Build the Flavor: Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute until spices are fragrant, toasting them lightly in the pot.
Simmer and Thicken: Add crushed tomatoes, diced tomatoes, kidney beans, pinto beans, and beef broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30-45 minutes (or up to 2 hours for deeper flavor), stirring occasionally until desired consistency.
Add Charred Corn: Stir in the char-kissed corn kernels during the last 10-15 minutes of simmering.
Season and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot.

Notes

For variations, use ground turkey or chicken, black beans, or fire-roasted corn. Add a jalapeño or cayenne for extra heat. For a healthier option, use lean beef and boost vegetable content with shredded carrots or zucchini. If time is short, corn can be added directly to the pot with other ingredients without charring separately. Always drain excess fat for a cleaner chili and ensure spices bloom in hot oil for maximum flavor. If your chili is too thin, simmer uncovered for an extra 10-15 minutes to reduce and thicken it.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop Simmer
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 400 calories
Sugar: 10 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: thick chili, charred corn, easy family meal, weeknight, comfort food, beef, beans, meal prep