Iowa Pork and Corn Chili

Fortunate are those who drink from the well of success until they are sated. Still more fortunate are those with the wisdom to cease pulling from the well, lest become drunk on success.  Mrs. Chili 365 is chock full of wisdom (and chili).  At her gentle behest, I’ll call it a season and not run (yet) another marathon Saturday. Everything in moderation.  (Everything with the exception of chili, that is.)   If I had the desire to further master the art of self-restraint (I don’t), all I would have to do is look to the good folks of Iowa.  Iowans are hardworking, resilient, and stunningly immodest in their moderation.  As I understand it, Iowa is also known to have some corn and pork.




1 lb ground pork

½ lb beef steak, chopped

1 ½ C crushed tomato (from a can)

1 can (14.5 oz) tomatoes with lime and cilantro

2 C fresh corn (this was leftover grilled corn in our case)

1 fresh jalapeno, seeded and diced

2 T chili powder

1 t paprika

1 t cumin

1 t Mexican Oregano




  1. Brown the meat and drain the fat.
  2. Add remaining ingredients and simmer for one hour.


Iowa Pork and Corn Chili

Iowa Pork and Corn Chili


Tasting Notes:


The bi-species meat one-two punch is a thing of beauty. Ground pork and steak together in chili is a something to truly behold.  Toss in some sweet sweetcorn, a jalapeno, and some tomatoes and you have one hell of a nice chili, Bubba.  If you’re of the ilk that enjoys a meal that tastes good, this baby is just the thing.  The Involuntary Taste Panel is firmly convinced that a chili of this structure and function could, nay, WILL save your palate from boredom and restore good ol’ fashioned moral rectitude.



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