Street Corn Chili (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
6 to 8 cloves garlic, chopped up
02 -
Black pepper and salt to taste
03 -
6 to 8 ears fresh corn, kernels cut off
04 -
3 to 4 jalapenos, seeds out and diced up
05 -
A medium onion, chopped
06 -
2 tablespoons olive oil
→ Protein and Spices
07 -
A tablespoon of ground cumin
08 -
2 tablespoons paprika
09 -
3 tablespoons chili powder
10 -
2 pounds ground chicken
→ Liquids and Seasonings
11 -
A few dashes of your fave hot sauce
12 -
1 tablespoon chicken base
13 -
3/4 cup beer (totally optional)
14 -
4 cups chicken broth
→ Finishing and Toppings
15 -
Sprinkle on more cilantro, crumbled cotija, chili powder, and some lime wedges if you want
16 -
3 tablespoons lime juice, squeezed fresh
17 -
A cup of chopped fresh cilantro
18 -
1 cup sour cream
# Steps to Follow:
01 -
Start by getting the olive oil hot in a big soup pot over medium. Toss in onion, jalapenos, corn, salt, and pepper. Let them cook, stirring once in a while, until soft. Should take about 7 to 9 minutes.
02 -
Next, add the garlic, ground chicken, chili powder, paprika, cumin and more salt and pepper. Use a spatula to break up the chicken as it cooks. Give it 7 to 9 minutes till it turns brown and cooked all the way through.
03 -
Dump in your chicken broth, optional beer, and chicken base. Stir it up and bring it to a bubbling boil. Once you get some bubbles, turn the heat down and let it simmer gently for 25 to 30 minutes with no lid.
04 -
Splash in hot sauce, add the sour cream, cilantro, and lime juice. Let that all hang out on low heat another 5 to 10 minutes. Taste and tweak the seasoning if it needs it. Ladle into bowls, then toss on any extra toppings you love like more cilantro, crumbly cotija, chili powder, or a squeeze of lime.
# Additional Tips:
01 -
Want the best texture? Go with fresh corn if you've got it. If not, frozen works too.
02 -
Like more or less heat? Adjust how many jalapenos and the amount of hot sauce.