Prep 15 mins
Cook 1 hr 45 mins
Salsa verde brings the flavor of the southwest to this chili recipe. You'll find the salsa and masa harina - used to thicken the chili - in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices. GOOD TO KNOW: This hearty, flavor-filled chili is rich in protein and fiber. Top with fat-free sour cream and spare yourself 50 calories from fat.
- cooking spray
- 1⁄4 teaspoon salt
- 1⁄2 lb chili-style ground sirloin
- 1 cup chopped onion
- 1 cup chopped green onion
- 1⁄3 cup chopped green bell pepper
- 1⁄2 lb cajun smoked sausage, chopped (such as Conecuh)
- 1 tablespoon minced fresh garlic
- 1 (12 ounce) bottle beer
- 2 teaspoons chili powder
- 1⁄2 teaspoon ground chipotle chile pepper
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1 (28 ounce) can whole tomatoes, undrained and chopped
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can yellow hominy, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (7 ounce) can salsa verde (such as Herdez)
- 2 tablespoons masa harina
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan.
- Add onion, green onions, bell pepper, and sausage to pan; saute 5 minutes or until sausage is lightly browned. Add garlic; saute 1 minute. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder and next 8 ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.