CHILI CON ELOTE (CHILI WITH CORN)

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Chili Con Elote (Chili With Corn) image

I claim this one is mine. (It bears no resemblance to what I started off with several decades ago). As with most chili, soup, stew, or sauce it's a lot better when made the day before and reheated.

Provided by Pierre Dance

Categories     Corn

Time 3h

Yield 6 serving(s)

Number Of Ingredients 18

6 slices of thick cut deli bacon, cut into 1/2 inch pieces
2 lbs chuck roast, trimmed of most fat, cut into 3/4 inch cubes
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 onions, coarsely chopped
4 garlic cloves, minced
2 green anaheim chilies, seeded, veined, chopped or 1 (8 ounce) can ortega diced chilies
3 jalapenos, seeded, veined, finely chopped
1/4 teaspoon crushed red pepper flakes
2 (16 ounce) cans crushed roma tomatoes, with juice
3 tablespoons chili powder
1/2 teaspoon fresh ground allspice
1 teaspoon fresh ground cumin
1 teaspoon fresh ground black pepper
salt, to taste
3 tablespoons masa harina
6 cups whole kernel corn, thawed (1 cup per serving, fresh or frozen)

Steps:

  • Heat a heavy dutch oven over med-high heat.
  • Cook the bacon until done but not crisp.
  • Remove the bacon and drain on a paper towel.
  • Pour off and save all but 3 TBS of the grease.
  • Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
  • Brown the beef, 1/3 at a time (don't crowd the pan).
  • Drain on a paper towel.
  • Wipe the pan and regrease between each batch.
  • Wipe the pan, place on the heat; add 3 TBS bacon grease.
  • Saute (stir fry) the onions until almost translucent.
  • Add the garlic and chilies.
  • Saute until the onions are golden but not yet brown.
  • Add all of the ingredients except the Masa Harina and the corn; mix well.
  • Return the bacon and beef to the pot.
  • Cover and bring to a boil, reduce heat and simmer 2 hours.
  • Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
  • Cook another 1/2 hour to thicken.
  • Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.

Ujjal Hossain
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I love that this chili is made with fresh corn. It gives it a really unique flavor.


Yasir Khaan
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This chili is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.


rezvy ahamed
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The chili was good, but it was a little too thick for my taste. I would have liked it more if it had been a little more soupy.


Sudeys Gemale
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This chili was bland. I had to add a lot of extra spices to make it taste good.


Eze Gloria
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I followed the recipe exactly, but my chili was too spicy. Next time I'll use less cayenne pepper.


Kimberly Waoh
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This chili was easy to make and turned out great. I used ground turkey instead of beef, and it was still very flavorful.


Sueheui
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I'm not a big fan of chili, but this one was really good. The corn and tomatoes added a nice sweetness and brightness to the dish.


Hiader Ali
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This is the best chili I've ever had! The combination of flavors is amazing.


Rawene Mona
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I love the smokiness of this chili. The chipotle peppers really give it a nice flavor.


Mos Xajey
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This chili was a hit with my family! The corn added a nice sweetness and crunch, and the spices were perfectly balanced. I will definitely be making this again.