Black Bean & Corn Chili

Wash and dry all produce. Finely dice yellow onion, finely mince garlic cloves. If using Roma tomato and jalapeno for garnish, dice and finely slice, respectively. Rinse and drain black beans and corn, set aside. Prepare all spices in a ramekin or small bowl except for the dried oregano. Heat drizzle of olive oil in a Dutch oven or large pot on medium high heat. Add diced onion and ground beef, breaking up chunks. Sauté for 5-7 minutes or until most of the liquid from the ground beef is gone. Add spice mixture. Add garlic, sauté for about 45 seconds to a minute. Add tomato paste, mix thoroughly. Add petite diced tomatoes, beef broth, Worcestershire sauce, and dried oregano, mix together. Reduce to simmer. Leave on medium low heat for 30 minutes uncovered, stirring occasionally. Skim off any unnecessary fat. Mix in black beans and corn, taste for seasoning. Add additional salt if necessary. Add additional beef broth if mixture is too thick (if you’ve run out of beef broth, water works too). Increase heat slightly to medium. Cook for additional 30 minutes, stirring occasionally. Serve with sour cream, shredded cheese, jalapeno slices, and diced Roma tomato.