Southwestern Chili
- Ready In:
- 2hrs
- Ingredients:
- 19
- Yields:
-
7 1 1/3 cup servings
- Serves:
- 7
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.