Scrumptious Saturday-Rainbow Chili and Corn Casserole

Today has been a really productive day, and this evening has been even more productive in the kitchen!  I am currently waiting (impatiently) for the corn casserole to cook and for the chili to continue cooking, so I figured I would get writing while I wait.  Maybe it will keep my drooling to a minimum!  Doubtful, but worth a go, anyway...

Chili is one of my most favorite foods, and I look forward to Fall every year because it means it's finally cool enough to really enjoy it. I make chili a little bit different every time, so the name rainbow chili came to me as I was making it, and when you see my fresh ingredient photo below, you will see why!  

Corn Casserole is another big time favorite, but all the credit for this recipe goes to my friend, Jenn, who passed it along via another of my besties.  It is killer and a huge crowd pleaser.  I am always looking for an excuse to make it, and discovered last winter that it was delicious with chili!  

Alright, let's get cooking!  Chili takes longer to cook, so start it first.  You will need:

2 lbs of ground beef (I also use turkey often, but I had beef in the fridge, so I went with that.  Both are delicious.)

1 box of chili mix (I prefer 2 Alarm Chili, but really all you need if you don't want a box is chili powder, paprika, cumin, cayanne, salt, pepper, onion and garlic powder)

1 medium onion diced

1 clove garlic minced

I also added hot and spicy oregano, which I had growing in my garden

1 each zucchini and summer squash chopped

2 bell peppers, I have 4 in the picture, but only ended up using the orange and yellow ones-chopped

2 handfuls of frozen corn

1 serano or other hot pepper (this was in my garden, too) minced

1 can each diced tomatoes, tomato sauce, black beans, and kidney beans

1 packet of mesa (it your chili needs thickening

Ok, so get a big pot:

This is my new chili pot that I found on clearance today.  We'll see how she does on her maiden voyage!  Start with a little oil in the pan and soften up your onions and garlic before you add the ground meat. Salt and pepper each time you add something to the pot. Break it all up until your beef is browned nicely.  I use really low fat content, so I didn't need to drain, but if you have a lot of fat, drain it off.

 While the meat is browning, take this time to chop all of your veggies.  I love veggies in chili.  I think they add color, flavor, and texture.  Here is why I called it Rainbow Chili...  Isn't that pretty?!  Once everything is chopped, go ahead and throw everybody in the pot.  Stir it all up, salt and pepper, and then let them cook for a few minutes.  Last, throw in the corn, tomatoes, sauce, and a can of water.  Stir, and add all of your spices.  Leave the cayenne out if you don't like heat.  



Drain and rinse the beans.  I do this because you really don't need all of that starchy liquid, but also because I got a super cute new colander and wanted to try it out :)  Stir them into the pot, too, and then wait.  Chili is the kind of thing that gets better the longer it cooks, so use this time to make the corn casserole.  Put it over low heat, pop a lid on and let it simmer away!