Black Bean and Corn Chili

What better way to finish a cold blustery day than with a great bowl of chili?  This winter has been trying for even the most hardy New Englanders.  We have kept our heat intentionally low at 63 so a combination of warming comfort foods and lots sweaters are a must.  This weather makes me want to stay indoors and cook from my freezer and pantry.  Rummaging through the cupboards I found a bag of black beans, a 10 oz. round steak in the freezer and an odd assortment of vegetables in the fridge.  Bill and I love Southwestern and Mexican flavors so I decided to try a black bean chili.  You can use a can of black beans (I would recommend the cumin and chili flavor) or you can start from scratch as I did.

For the Beans:

I decided to cook the whole bag and reserve some for a black bean soup later in the week.  I usually rinse the beans, put them in a large sauce pan with water to cover, 1 1/2 teaspoons of salt, one large carrot, one celery stick, one half of an onion quartered and for these recipes 1 teaspoon of cumin and one jalapeno pepper sliced in 4 pieces with the seeds.  Simmer the beans for approximately 1 1/2 hours until they are tender.  You will need to add hot water periodically if the beans peak through the liquid.

Black Bean and Corn Chili

1 12 oz round steak, cubed, and tossed with 1 T flour and salt and pepper

1/2 onion diced
1 red pepper, large dice
1 small carrot, diced
1 small stalk of celery diced (I used the leaves too)
1 jalapeno pepper, small dice
2 tablespoons tomato paste (I like the Amare brand because you squeeze what you want out and put the tube back in the refrigerator).
1 cup diced tomatoes with juice
2 cups of beef stock or broth

Spice Mix:
1 tablespoon chili powder
1/2 teaspoon chipotle chili powder
1 teaspoon chili caribe (only if you have it - it is a light flavored chili)
1 bay leaf
1 1/4 teaspoons cumin
1 tablespoon minced garlic

To finish you will need:

2 cups cooked black beans
1 cup of fresh or frozen corn kernels

Garnishes:

1/4 cup of chopped fresh cilantro
Fresh lime juice wedges to squeeze over the top
1 fresh chopped tomato
Tortilla chips
Monterrey Jack Cheese (shredded)
Optional Pepitas

In a dutch oven type pan start by browning the beef cubes in 1 tablespoon olive oil.  Once browned remove the beef to a bowl and deglaze the pan with 1/2 cup of beef stock.  Scrape the juicy bits from the pan as the stock boils and when most of it is clear pour the stock over the reserved beef.

Add 2 teaspoons additional olive oil to the pan.  Over medium heat saute the onions until limp then add carrots, celery, and peppers.  Cook for about 5 minutes then add the tomato paste, spices and garlic.  Stir and cook until the spices are fragrant.  Then add the beef and stock back into the pan.  Add the diced tomatoes and the additional 1 1/2 cups beef stock.  Bring chili to simmer.  Reduce heat and simmer covered for 45 minutes.

Check meat to see if it is tender.  If so add the corn and beans.  Allow to simmer for a few minutes for the flavors to meld.  Top with a few tortilla chips, cheese, cilantro and a squeeze of fresh lime juice.
Enjoy!