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El Paso Chile Co
270
Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.
Prep
15
min
Ready
1¾
hrs
Ingredients
2 | tablespoons | vegetable oil | |
2 | large | sweet vidalia onions diced | |
3 | large | garlic cloves crushed | * |
3 | pounds | ground beef, lean | |
56 | ounces | tomatoes, canned, whole, peeled undrained (2-28 oz. cans) | * |
2 | large | green bell peppers chopped | |
1 | cup | red wine | * |
¼ | cup | chili powder | * |
3 | large | jalapeño pepper stemmed, seeded and chopped | * |
5 | tablespoons | masa harina | * |
2 | tablespoons | sugar | |
3 | tablespoons | cumin | |
1 ½ | teaspoons | kosher salt | |
1 1/2 | teaspoons | cayenne pepper | |
16 | ounces | kidney beans, canned drained | * |
16 | ounces | baked beans, canned undrained, salt pork removed | * |
15 | ounces | corn kernels, canned drained, or 16 oz. frozen |
Directions
In Dutch oven, heat oil over medium-high heat. Add onions, garlic and jalapeno peppers; sauté until tender, about 5 minutes. Add ground beef; cook, breaking up with back of spoon, until browned, about 10 minutes. Spoon off fat; stir in tomatoes and their liquid, chopped peppers, wine, chili powder, masa harina, sugar, cumin, salt, and cayenne pepper until well blended. Bring to a boil; lower heat and simmer, uncovered, about 30 to 40 minutes, stirring frequently.
Stir in drained red kidney beans, undrained baked beans and drained corn; simmer 15 to 20 minutes longer.
The El Paso Chile Company Margarita Machine Manual
If desired, serve with shredded Jack or Cheddar cheese, sour cream, chopped green onions and chopped fresh cilantro. Corn bread or tortilla chips would also be a nice accompaniment.
El Paso Chile Company Margarita Maker Instructions
NOTE: May have to add a little more masa harina at the end of cooking if in need of some thickening.