Hot Chili with Beef, Tomatoes, and Corn


  • 1 LB. Ground Beef
  • ¼ Cup of Vegetable Oil
  • 1 Small Chopped Onion
  • 1 Cup of kidney Beans, Rinsed and Drained
  • 2 Cup of Diced Tomatoes, Undrained
  • 1 Cup of Whole Kernel Corn, Drained
  • 1/2 Cup of Sriracha Sauce
  • 1 Tablespoon of Chili Powder
  • 2 Garlic Cloves
  • 1⁄2 Cup of Sour Cream
  • 1⁄2 Cup of Shredded Cheddar Cheese
  • Corn chips
  • Salt and pepper


  1. Heat the Calphalon Premier™ Hard Anodized Nonstick 6qt. Stock Pot over high heat and add the oil.
  2. Start stirring the chopped onion and garlic cloves until softened.
  3. Add the ground beef and break up into smaller pieces. Stir occasionally until cooked.
  4. Add the kidney beans, corn, tomatoes, chili powder, salt and pepper. Bring to a boil, reduce heat, and simmer uncovered for about 15 minutes, stirring occasionally, until the liquid is reduced to a half.
  5. Serve with sour cream, corn chips and shredded cheddar cheese.
Soups And Stews