Southwestern Chili

From Cooking Light. Serving size: 1 1/3 c. Per serving: 410 calories, 15.2 g fat, 20.6 g protien, 45 g carb, 12.3 g fiber, 43 mg cholesterol.

• Ready In: 2 hrs 11 mins
• Serves: 7

Ingredients

• 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 (Conecuh)
• 1  tablespoon  minced fresh garlic
• 1 (12 ounce) bottle beer (Mexican beer is prefered)
• 2 -3  teaspoons chili powder
• 1⁄2 teaspoon  ground chipotle chile pepper
• 1⁄4-1⁄2 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 (Herdez)
• 2  tablespoons masa harina

Directions

1. Heat a large soup pot over med-high heat; coat pan with cooking spray.
2. Add in salt and beef; cook 5 minutes or until browned, stirring gently; remove from pan.
3. Add onion, green onions, bell pepper, and sausage to the pan; stir/saute 5 minutes or until sausage is lightly browned.
4. Add in garlic; stir/saute 1 minute.
5. Add in beer, scraping the pan to loosen browned bits.
6. Return beef to pan; stir in chili powder and the next 8 ingredients; bring to a boil.
7. Cover, lower heat, and simmer 1 hour, stirring occasionally.
8. Stir in masa harina; cook 30 minutes.