Chili Corn Chowder
Makes 4 pints
  1. Heat a large pot over medium high heat, spray with Pam and crumble the beef into the pot and cook, stirring to break up the meat, until browned.
  2. Drain off any fat.
  3. Add the onion and cook, stirring occasionally, until the onion is softened about 5 minutes.
  4. Add tomato puree, ketchup, un-drained tomatoes, kidney beans, corn, and broth. Stir to combine. Bring to a boil, reduce the heat, and simmer gently for 10 minutes. Stir in the chili powder, cumin, and red pepper, and simmer 10 more minutes.
  5. Season with salt and pepper.
  6. Serve
Recipe Notes

Tried ΒΌ tsp red pepper and found it was too spicy.