Southwestern Chili

Vegetarian Southwestern Chili Recipe - Made with Corn, Tomatoes and Spices

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

Southwestern chili is a hearty and flavorful dish that combines tender beef, corn, tomatoes, and a blend of spices to create a delicious and satisfying meal. This recipe is perfect for a cozy night in or for feeding a crowd at a gathering.

History

Southwestern chili has its roots in the American Southwest, where it has been a staple dish for generations. The combination of beef, corn, and tomatoes reflects the ingredients commonly found in the region, while the addition of spices like chili powder and oregano adds a unique and flavorful twist.

Ingredients

1 large onion, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
12.5 lb (5.67 kg) boneless beef chuck roast, boned & cut into 0.5 inch cubes
1 (8 oz (227 g)) can whole kernel corn
1.5 lb (680 g) tomatoes, chopped
3 tbsp soy sauce
1 tbsp chili powder
1 tsp oregano
1 tsp sugar
1 (4 oz (113 g)) can green chilies

How to prepare

1. In a Dutch oven or large pot, sauté the onion and garlic in hot oil until the onion is tender.
2. Stir in the beef cubes and brown them.
3. Drain the corn, but reserve the liquid.
4. Add the reserved liquid, tomatoes, soy sauce, and seasonings to the pot and stir to combine.
5. Cover and simmer for 1.25 hours; then uncover and simmer for another 45 minutes or until the meat is tender.
6. Stir in the corn and chilies and cook until heated through.
7. Garnish each serving with grated cheddar cheese.

Variations

For a vegetarian version, substitute the beef with black beans or lentils.
Add diced bell peppers or jalapenos for an extra kick of heat.

Cooking Tips & Tricks

For extra flavor, try browning the beef cubes in batches to ensure they get a nice sear.

- Don't skip the step of simmering the chili for an extended period of time, as this allows the flavors to meld together and the meat to become tender.

- Feel free to adjust the amount of chili powder and other seasonings to suit your taste preferences.

Serving Suggestions

Serve the chili with a side of cornbread or over a bed of rice for a complete meal.

Cooking Techniques

Simmering the chili for an extended period of time allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

You can use ground beef or turkey instead of beef chuck roast.

- Canned diced tomatoes can be used in place of fresh tomatoes.

Make Ahead Tips

This chili can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish each serving with a dollop of sour cream, sliced avocado, and a sprinkle of fresh cilantro.

Pairing Recommendations

Serve the chili with a side of cornbread, tortilla chips, or a green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

23g per serving

Fats

15g per serving

Proteins

32g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains soy and dairy (cheddar cheese).

Summary

This Southwestern chili is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Southwestern chili is a comforting and flavorful dish that is perfect for a cozy night in or for feeding a crowd. With a blend of tender beef, corn, tomatoes, and spices, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Southwestern Chili. It was a brisk fall day, and I was strolling through the local farmer's market, admiring the colorful array of fruits and vegetables on display. As I made my way through the bustling crowd, a delightful aroma caught my attention. I followed my nose to a small stand where a charming elderly woman was ladling steaming bowls of chili into paper cups for eager customers.

Intrigued, I approached the woman and struck up a conversation. She told me that the recipe for the chili had been passed down through generations in her family, originating from her ancestors who settled in the Southwest many years ago. She graciously shared the recipe with me, explaining each ingredient and step with care and detail.

I couldn't wait to try making the chili myself, so I hurried home with a bag full of fresh ingredients from the market. As I chopped onions, bell peppers, and garlic, the kitchen filled with a tantalizing scent that brought back memories of my own childhood. I remembered watching my own grandmother cook in the kitchen, her skilled hands effortlessly transforming simple ingredients into savory dishes that warmed the heart and soul.

As I added the spices and simmered the chili on the stove, the flavors mingled and melded together, creating a rich and robust broth that promised to be a true taste of the Southwest. I couldn't resist sneaking a taste before it was fully cooked, and I was immediately transported to a cozy adobe house in the desert, surrounded by cacti and mesas under a blazing sun.

When the chili was finally ready, I ladled it into bowls and garnished it with a dollop of sour cream, a sprinkle of shredded cheese, and a handful of fresh cilantro. The first spoonful brought a burst of flavor that danced on my taste buds, a harmony of smoky chipotle, earthy cumin, and fiery jalapenos that left a pleasant warmth in its wake.

I couldn't wait to share this culinary treasure with my family and friends, so I invited them over for a Southwestern-inspired feast. As they gathered around the table, their eyes lit up with anticipation as I proudly presented the steaming bowls of chili. With each spoonful, they savored the bold flavors and complex spices, their taste buds tingling with delight.

My grandmother, who had always been my inspiration in the kitchen, tasted the chili and nodded in approval. "You've done it, my dear," she said with a smile. "This chili is a true testament to the love and passion you put into your cooking."

From that day on, Southwestern Chili became a staple in my culinary repertoire, a recipe that I cherished and passed down to future generations. Each time I made it, I would remember that fateful day at the farmer's market, where a chance encounter with a kind stranger had led me to discover a culinary gem that would forever hold a special place in my heart.

As I sit here now, reflecting on the journey that brought me to this moment, I am filled with gratitude for the experiences and memories that have shaped me into the cook I am today. And as I prepare another batch of Southwestern Chili, I can't help but smile, knowing that the spirit of my ancestors and the love of my family live on in every savory spoonful.