Publisher Photo
Publisher Photo
My family loves corn so adding it to chili was a no brainer. It is great during the fall and winter.—Mary Wolfe, LaCrete, Alberta
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/4 cup chopped celery
  • 1 can (16 ounces) pork and beans, undrained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (12 ounces) whole kernel corn, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-3/4 ounces) condensed vegetable soup, undiluted
  • 1/4 cup water
  • 1/4 cup packed brown sugar, optional
  • 1 tablespoon vinegar
  • 2 to 3 tablespoons chili powder

Directions

In a Dutch oven, brown ground beef, onion and celery; cook until tender. Drain. Add remaining ingredients; simmer until heated through. Yield: about 6-8 servings.
Originally published as Corny Good Chili in Country Woman July/August 1993, p35

Nutritional Facts

1 cup: 298 calories, 9g fat (3g saturated fat), 38mg cholesterol, 918mg sodium, 36g carbohydrate (11g sugars, 8g fiber), 20g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/4 cup chopped celery
  • 1 can (16 ounces) pork and beans, undrained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (12 ounces) whole kernel corn, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-3/4 ounces) condensed vegetable soup, undiluted
  • 1/4 cup water
  • 1/4 cup packed brown sugar, optional
  • 1 tablespoon vinegar
  • 2 to 3 tablespoons chili powder
  1. In a Dutch oven, brown ground beef, onion and celery; cook until tender. Drain. Add remaining ingredients; simmer until heated through. Yield: about 6-8 servings.
Originally published as Corny Good Chili in Country Woman July/August 1993, p35

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