This classic beef chili<\/strong> has been part of my life for a long time. It’s a recipe from my former partner, the mother of my kids, that I kept because it’s just too good. Sometimes you don’t need to add 10 million ingredients to make an incredible recipe. This one proves it. Simple, generous, comforting, and it goes with EVERYTHING.<\/p>\n The ingredient that makes all the difference between an average chili and a memorable one: frozen corn saut\u00e9ed in the pan<\/strong>, not canned corn. The Maillard reaction caramelizes the kernels<\/strong> and releases sweet-toasted notes that add incredible depth to the dish. Canned corn has a metallic taste that flattens the recipe. Small technical detail, BIG difference in the mouth. It’s my chili secret for years.<\/p>\n Personally, I’ve always eaten it in a bowl with Tex-Mex cheese, sour cream, coriander, lime and green onions<\/strong>. But honestly, in quesadillas<\/strong>, it’s hard to beat. On nachos<\/strong>, on fries, on rice. Let your imagination run wild and bury it in cheese. The killer move<\/strong>: it’s even better the next day, when the flavors have had time to develop overnight in the fridge. Ready in 45 minutes start to finish.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83c\udf36\ufe0f A family recipe I kept This classic beef chili has been part of my life for a long time. It’s a recipe from my former partner, the mother of my kids, that I kept because it’s just too good. Sometimes you don’t need to add 10 million ingredients to …<\/p>\n","protected":false},"featured_media":10632,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Classic Beef Chili Recipe","_yoast_wpseo_metadesc":"This classic beef chili recipe is easy, hearty, and perfect for a family meal or a week of meal prep. A cozy dinner that never disappoints.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,167,188],"sponsorship":[],"class_list":["post-1224","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-main-dishes","recipe_category-bases-sauces"],"acf":[],"yoast_head":"\n\ud83c\udf3d My secret ingredient: pan-saut\u00e9ed frozen corn (Maillard reaction)<\/h3>\n
\ud83e\uddc0 In a bowl, as quesadillas, on nachos<\/h3>\n