Le Creuset

Beef, Bean and Corn Chili with Many Toppings for the 7.5 Qt. Bouillabaisset
While chili purists might never add beans - or corn - to their chili, folks seem to love this dish as it is. Most would approve of using small cubes of the meat instead of ground beef. Using Le Creuset cookware gives you the option of completing the recipe over low heat on the rangetop, or moving the simmering brew to the oven to cook and tenderize without supervision. And bring the pan right to the table or buffet for serving surrounded by all the condiments. The contents will stay warm while you round up the guests. This serves 8.
3 Tbsp. vegetable oil 2 lbs. top round steak, trimmed of fat & cut into 1/2” cubes 3 Spanish onions, peeled & coarsely chopped 3 garlic cloves, mashed or thinly sliced 1/4 cup pure New Mexican (ancho) chili powder (or more to taste) 2 tsp. ground cumin Freshly ground black pepper to taste (salt after the chili is cooked) 2 tsp. Mexican or Mediterranean oregano, crumbled 1 lb. dried pinto beans, soaked in water to cover at least 3 hours or overnight 3 jalapenos, seeds & white ribs removed, finely chopped 4 small cans, about 2 oz. each, chopped mild green chilies, drained	2 cups canned crushed tomatoes w/ their juices 6 cups water 3 cups fresh corn kernels (from about 5 cobs), or frozen corn kernels, thawed Suggested Toppings: Grated Cheddar or Monterey Jack cheese Sour cream (lower fat is fine, but not no-fat) Chopped fresh cilantro (coriander) Jimica cut in small dice Chopped scallions (white and green) Tortilla chips Guacamole Chopped bell peppers - any colors or a mix Chopped fresh tomatoes (in season or halved cherry or grape tomatoes)

Preheat the oven to 300-degrees F. (if using the oven method).

Heat the oil in the 7.5 Bouillabaisse over medium heat on the rangetop. Dry the beef with paper towels as you add the cubes, a few at a time to the pan. Do this in batches so the beef browns, not steams. Remove meat as it is browned to a platter & reserve.

Add the onions to the pan & cook for about 10 minutes until it is translucent, not browned, adjusting the heat downward as necessary. Stir in the garlic & cook an additional minute, stirring, until fragrant.

In a small bowl, mix together the chili powder, cumin, black pepper & oregano. Add this to the onion mixture & stir. Drain the beans & add them & the reserved browned meat, the jalapenos, mild green chilies & the tomatoes to the pan. Stir to mix, then stir in the water.

Increase the heat to medium-high & bring the contents of the pan to a simmer. Cover & continue cooking over very low heat on the rangetop or place in the preheated oven. Cook for 2 to 3 hours, the longer the better. Add the corn 15 minutes before serving from the pan, with an assortment of the toppings alongside.

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