I made this for dinner last night, and everyone enjoyed it!  Some ate it as soup with crackers, most ate it drained and wrapped in a tortilla.  Both soups and tortillas received a generous helping of shredded cheese (Jack and cheddar mixed together) topping the main dish!

Chili Con Elote

6 Tbsp red palm oil (use olive or canola if you haven't red palm oil, but red palm is wonderful tasting and very good for you!)

1 chopped onion

2 cloves garlic, minced

1 or 2 green peppers, seeded and chopped (I used 1)

4 cups chicken stock or broth

2 cups chopped tomatoes

2 cups corn (fresh or frozen)

8 cups cooked pinto beans (begin with 4 c. dried) or use well-rinsed canned beans if you, like I did yesterday,  begin your beans nice and early but get stuck outside doing yardwork and forget about the beans simmering all their water away, and come back inside to the very unpleasant smell of burnt beans and a burnt bean pan.....

1 tsp. chili powder

1/2 tsp. cumin

1 Tbsp. salt

2 tsp. oregano

Saute onion and garlic in the oil.  Add green pepper and saute 2-3 minutes more.  Add chicken stock or broth, the tomatoes, and the corn.  Mash two cups of the beans, then add them, the whole beans and the seasonings to the pot.  Bring to a boil, then bring down to a simmer.  Simmer, covered, 30 minutes. 

Enjoy and let me know how you liked it!

Momma