Cream Corn Recipe Paula Deen Recipes Recipe For Chili

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WORLD'S BEST CHILI



World's Best Chili image

Provided by Jamie Deen

Categories     cold weather     comfort food     fall     Family Supper     guys night     tailgating     winter

Time 25m

Yield 6 to 8

Number Of Ingredients 19

2 tablespoons olive oil
1 large red onion, diced
2 medium bell peppers (green and red), diced
2 stalks celery, diced
5 cloves garlic, chopped
1½ pounds lean ground beef
¼ cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
½ teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 (28-ounce) can diced tomatoes
1 (14½-ounce) can fire roasted diced tomatoes
1 (12-ounce) can of beer
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
chopped green onions, for serving (optional)

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
  • Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
  • Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
  • Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.

CREAMED CORN



Creamed Corn image

Provided by Paula Deen

Time 15m

Yield 6

Number Of Ingredients 3

1 dozen ears fresh corn
1 stick butter
Salt & ground black pepper to taste

Steps:

  • Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mashing a little.) Put corn in a glass dish and put stick of butter on top. Cook in microwave on high about 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to overcook corn. if it seems too dry, add a little milk or water. Season with salt and pepper to taste.

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