Beef Chili and Street Corn

There's nothing like a good Mexican Chili and Street Corn!

I grew up in El Paso, Texas...let's put it this way, I grew up on Mexican Food! My Mom and Dad making the most Authentic Mexican Food for dinner almost every night!  And there's really nothing like a Mexican Meal!

My Beef Chili and Street Corn is so delicious, you. must try this recipe!


Beef Chili

1 boneless beef chuck roast

2 onions

2 tsp granulated garlic

1 tsp onion powder

1 bottle of beer(I like to use Mexican beer)

1/2 cup beef broth

1/8 cup tomato sauce

1 15oz can pinto beans

1/2 cup chopped cilantro

3 cloves fresh garlic, crushed

1 tsp cumin

1 tsp chili powder

1 tsp basil

1/2 tsp turmeric 

 Preheat the oven to 350 degrees. Clean the chuck roast but removing as much fat as you can. Slice the onion into thick slices. Place it in a pan with the onion, beer, 1 tsp granulated garlic and onion powder. Cover the pan and bake for 3-4 hours. 

Remove the roast from the oven. Save the juice from the pan. Using two forks shred the meat by pulling it apart.

Place the shredded meat into a large frying pan or small pot. Add 1/2 the juice to the meat, discard the rest. Add the remaining ingredients, stir over low heat 

Street Corn 

3 corn on the cob

3 tbsp olive oil

1/4 cup light mayonnaise

2 tsp chili powder

1 lime

1/4 tsp cayenne pepper(optional for spice) 

handful of cilantro


Preheat the oven to 400. Rub the olive oil and salt over the corn and roast in the oven for 30-45 minutes. Remove the corn from the oven. If they need an extra char, saute the kernels in a frying pan for 2 minutes over high heat. This will give you more color on that corn. 

Slice off the kernels from the cob and place them in a bowl. Add the remaining ingredients and mix well. 

To Serve

Serve the Beef Chili and Street Corn side by side.

Or create Chili Tacos by heating tortillas on an open flame or tortilla pan. Add a. spoonful of chili, shreet corn, avocado slices and sliced charred jalapeno.