Nebraska

Cornhusker Beef Chili

Straight from the heartland, this robust chili features premium Nebraska beef and sweet corn kernels. A Cornhusker State tribute that celebrates the best of Midwestern agriculture.

⏱ 1 hr 45 min 🍴 Serves 8 🌶 Mild-Medium 🌽 Farm Fresh

Equipment Needed

🍲 Large Pot
🥣 Mixing Bowls
🔪 Sharp Knife
🥤 Cutting Board
🥄 Wooden Spoon

Instructions

1

Brown the beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned and crumbled, about 8-10 minutes. Drain excess fat if necessary.

2

Saute vegetables: Add the diced onion and bell pepper to the pot. Cook until softened, about 5-6 minutes. Add the garlic and cook for 1 minute more.

3

Add spices: Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and brown sugar. Cook for 1-2 minutes to toast the spices.

Tip: The brown sugar balances the acidity of the tomatoes and enhances the natural sweetness of the corn.
4

Add tomatoes: Pour in the diced tomatoes with their juices, tomato paste, and beef broth. Stir well to combine everything.

5

Add beans: Stir in the drained kidney beans. Bring the mixture to a boil.

6

Simmer: Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. The flavors will meld together beautifully.

7

Add the corn: Stir in the sweet corn kernels during the last 15 minutes of cooking. This keeps them tender and bright.

Tip: If using fresh corn, cut it off the cob just before adding. The natural sugars make all the difference.
8

Taste and adjust: Check seasoning and add more salt, pepper, or chili powder to taste. Adjust consistency with more broth if needed.

9

Serve: Ladle into bowls and top with shredded cheddar and a dollop of sour cream. Serve with warm cornbread or corn chips on the side.

💡 Nebraska Tips & Variations

  • Use Nebraska beef: Support local ranchers by sourcing grass-fed beef from Nebraska farms when possible.
  • Fresh summer corn: During corn season (July-September), use freshly shucked Nebraska sweet corn for the best flavor.
  • Cornhusker game day: Make a double batch for tailgating. It travels well in a slow cooker set to warm.
  • Add more heat: For spicier chili, add diced jalapenos or a teaspoon of cayenne pepper.
  • Thicken it up: For a thicker chili, add a tablespoon of masa harina (corn flour) during the last 10 minutes.
  • Next-day leftovers: Like most chilis, this tastes even better the next day after the flavors have had time to develop.