Chili Crack Corn
A hearty chili crack corn dish with ground meat, beans, tomatoes, and bold chili flavors, perfect for casual gatherings and comfort food lovers.
Ingredients
Instructions
- Brown the ground meat in a large pot.
- Drain off excess fat from the cooked meat.
- In a large gumbo pot, combine the cooked meat and chili powder.
- While on medium heat, stir in the beans, stewed tomatoes, and water to taste.
- Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes.
- Serve the chili over crumbled crackers and top with warmed whole kernel corn.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or cayenne pepper along with the chili powder. If you're looking for a leaner option, ground turkey or chicken can substitute for the beef. Canned beans can be rinsed to reduce sodium. Adjust the chili powder based on your heat preference, and for added depth, try a splash of Chip'S Barbecue Sauce.
Serving Suggestions
Serve Chili Crack Corn with a side of cornbread or a fresh green salad for balance. For extra flavor, top with shredded cheese, sour cream, or sliced green onions. This dish pairs beautifully with Chad'S Ants On A Log as a fun appetizer or snack to complement the meal.
Storage & Reheating
Leftover Chili Crack Corn can be stored in an airtight container in the fridge for up to 4 days. To reheat, use the microwave or stovetop, adding a splash of water to maintain moisture. If it thickens too much, simply stir in a bit more water or broth while heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Crack Corn contains roughly 478 calories, with 12g protein, 63g carbohydrates, and 21g fat. It is an excellent source of vitamin C (70% of the Daily Value), vitamin A (46% of the Daily Value), and iron (41% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make this dish vegetarian by using plant-based ground meat or omitting the meat altogether. Instead, increase the amount of pinto beans or add other beans like black beans or kidney beans for protein. Ensure that your chili powder and other ingredients are vegan-friendly for a complete vegetarian version.
How can I adjust the thickness of the chili?
If your chili is too thick, add more water or broth gradually until you reach your desired consistency. Conversely, if it's too thin, let it simmer uncovered for a bit longer to allow excess liquid to evaporate. Stirring in a tablespoon of cornstarch mixed with water can also help thicken the chili quickly.
Can I freeze Chili Crack Corn?
Yes, Chili Crack Corn freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then warm it on the stovetop or in the microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).