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Article: Red Chili

Red Chili

Servings: 6
The addition of toasted corn really makes this different.
Author: Laura S. Kirkley


  • 1/2 pound, hamburger – 80% Meat/20% Fat
  • 1/2 pound, ground Bison
  • 2 tablespoons, butter
  • 1 11 oz. can, corn – drained
  • 1 14.5 oz. can, diced tomato with liquid
  • 1 15 oz. can, tomato sauce
  • 1 7 oz. can, diced green chiles – do not drain or oven roasted (see Colorado Green Chili)
  • 1 large, onion – chopped
  • 2 tablespoons, butter
  • 2 tablespoons, chili powder
  • 2 tablespoons, ground cumin
  • salt and pepper


In a large, heavy-bottomed pan on high heat, toast corn in butter. Corn will pop like popcorn, so cover with a lid or cooking screen. Screen is highly preferred. Do not stir while on heat.

When some of the corn is browned, remove from heat until kernels have calmed down, stir. Return to heat and allow more of the corn to brown. Repeat until you are satisfied with color and texture of corn.

Remove from heat and turn out into a bowl.

In the same pan, cook the onions until translucent. Add the onions to bowl with corn.

In a large pot, brown hamburger and Bison.

Drain and return to medium heat.

Add oven roasted diced green chilies, tomato sauce, diced tomatoes, corn, and onions to pan.

Season with chili powder, cumin, salt & pepper

Serve over rice or pasta OR on its own with raw onion, sour cream, cheese, and scallions

We like to serve this over rice or pasta. It can also be served on its own in a traditional chili bowl, topped with cheese and raw onion. If possible let it sit in the refrigerator for a few days, it only gets better.

Note: If Bison is unavailable replace with 1/2 pound ground beef.