Beef, Bean and Corn Chili

Beef, Main Courses, Soup / Monday, February 23rd, 2009


When I’m in the mood for a quick chili, this is my go-to recipe.

It’s your basic, spicy, beef-and-bean extravaganza with two big twists: a can of cream-style corn and a 46-ounce container of V8®. Those two ingredients give each other a superhero-style fist-bump and provide a shortcut that eliminates hours of simmering. You don’t need stock or even canned tomatoes. Just brown your beef and onion; add seasonings, beans and V8®; simmer and stir in the corn.

Thirty minutes later, you’ll have a bowl of chili that’s tasty, contains actual servings of multiple vegetables (well-hidden vegetables) and won’t sit in your gut and torture your digestive system for the next five hours. Namaste!

Beef, Bean and Corn Chili

Adapted From Taste of Home’s “Big Book of Soup”

Yield: 14 to 16 servings (4 quarts)

  • 2 pounds ground beef (or sirloin)
  • 1 small onion, finely chopped
  • 1 envelope chili seasoning mix
  • 3 to 4 cans (15-1/2 ounces each) chili beans, undrained
  • 1 container (46 ounces) V8® juice
  • 1/2 teaspoon salt
  • 1 can (16 ounces) cream-style corn
  • Shredded cheddar cheese
  • Frank’s Hot Sauce, to taste
  1. In a 5-quart kettle or Dutch oven, brown beef and onion.
  2. Stir in seasoning mix, beans, V8® juice and salt. Simmer, uncovered, for 15 minutes.
  3. Stir in corn. Cook and stir over low heat for 15 minutes. Garnish with cheese.


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21 thoughts on “Beef, Bean and Corn Chili

  1. Although I’m not sure she uses the same amounts and brands, my mom’s chili is a lot like yours. Neat coincidence!

    THis year as part of my Big Gardening Adventure, my son is going to plant a chili garden. He’s even found cumin plants in the William Dam seed catalogue!

  2. Sounds like something I can use for my 59-year-old “kid” to get his veggies surreptiously! ;) Thanks for the idea!

  3. I cannot tell you how funny this is! This is the recipe I call “mom’s chili” (except hers doesn’t have corn). I LOVE this. It’s the most comforting chili in my opinion.


  4. I love it when folks cough up their secret ingredients, and I’m not averse to canned creamed corn, either!

  5. I loved this. I halved the recipe. I added chp. green pepper ( I had it so why not)with the onion and meat. I used all the creamed corn not half and the whole evelope of chili seasoning. I found I had to cook about an hour to thicken but yummy! Thanks so much! I may add some black beans too next time.

  6. I love this recipe. I put corn in my chili also and everyone loves it, but I have never tried cream corn. I will next time. Awesome blog!

  7. Oh, these look really good….no wonder Jeff hangs around…well, that and I am sure there are other reasons, of course, but this, undoubtedly, a good one! I love how you stacked them up, etc. I am so NOT creative…I make it always the exact way Dorie says, in the exact pan, with the exact ingredients, for the exact amount of time…one day I am going to surprise you all and come up with something new and different. Just don't hold your breath. Great job!

  8. Corn in chili???? Surely you jest…not on my watch! But the rest of it sounds mighty fine. Corn in chili…really…Hmmmmmppppphhhhhhhh….LOL.. It's like those Cincinnati people who put in cinnamon and noodles and call it chili!

  9. This was a great recipe. Seriously the cream of corn really made the dish. My skeptical husband loved it too. I don't see me making chili again without it.

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