Chili-Corn Casserole

Name: Chili-Corn Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms beef chuck, cut into 2-inch cubes; 255 grams chopped green chiles, drained; 397 grams diced tomatoes with chiles; 177 milliliters chili powder; 4 ears corn, kernels cut off; 5 cloves garlic, smashed; 1 Tbsp green hot sauce; 1 Tbsp ground cumin; 4 servings Kosher salt; 2 Tbsps packed light brown sugar; 170 grams 1/2 cups shredded pepper jack or Monterey jack cheese (about; 1 small onion, finely chopped; 510 grams precooked polenta, cut into 12 rounds; 4 servings Sliced scallions, fresh cilantro and/or sour cream, for topping; 6 scallions, chopped; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil

Chili-Corn Casserole might be just the main course you are searching for. One serving contains 1428 calories, 82g of protein, and 62g of fat. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up scallions, hot sauce, monterey jack cheese, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes.

Ingredients you will need

Corn

Salt

Add the scallions and cook until soft, about 1 minute.

Ingredients you will need

Green Onions

Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture.

Ingredients you will need

Cheese

Spread

Chili Pepper

Corn

Equipment you will use

Baking Pan

Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.

Ingredients you will need

Polenta

Cheese

Corn

Bake until the casserole is heated through and the top is golden, about 20 minutes.

Equipment you will use

Oven

Let stand 5 to 10 minutes before serving.

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl.

Ingredients you will need

Brown Sugar

Beef

Salt

Equipment you will use

Bowl

Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan).

Ingredients you will need

Vegetable Oil

Beef

Equipment you will use

Frying Pan

Transfer to a 5-to-6-quart slow cooker.

Equipment you will use

Slow Cooker

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.

Ingredients you will need

Chili Powder

Chili Pepper

Garlic

Cumin

Onion

Equipment you will use

Frying Pan

Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.

Ingredients you will need

Tomato

Water

Transfer to the slow cooker, cover and cook on low, 7 hours.

Equipment you will use

Slow Cooker

Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili.

Ingredients you will need

Brown Sugar

Hot Sauce

Chili Pepper

Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).

Ingredients you will need

Sour Cream

Green Onions

Cilantro

French Fries

Equipment

Ingredients

Servings:

1kilograms

beef chuck, cut into 2-inch cubes 255grams

chopped green chiles, drained 397grams

diced tomatoes with chiles 177milliliters

chili powder 4

ears corn, kernels cut off 5cloves

garlic, smashed 1Tbsp

green hot sauce 1Tbsp

ground cumin 4servings

Kosher salt 2Tbsps

packed light brown sugar 170grams

1/2 cups shredded pepper jack or Monterey jack cheese (about 1small

onion, finely chopped 510grams

precooked polenta, cut into 12 rounds 4servings

Sliced scallions, fresh cilantro and/or sour cream, for topping 6

scallions, chopped 2Tbsps

unsalted butter 2Tbsps

vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Clos Amador Cava Tendre rosé. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.

Clos Amador Cava Tendre Rose

Intense and deep pink color with a brilliant appearance. Constant formation of rosaries of fine bubbles. Clean and intense aromas of red fruits, typical of the variety, with a light note of rose flower. Fresh and elegant, with marked notes of wild fruit, raspberries and cherries that frame a firm, broad aftertaste.Enjoyed especially as an aperitif, Clos Amador Rose makes a perfect match to dark chocolate mousse and is divine with fresh red fruits and cakes such as strawberry charlotte.