Elswet's Homemade Chili, Southern Style

Recipe by Pagan
READY IN: 3hrs 10mins
SERVES: 15-20




  • In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper. When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease. Remove beef and set aside for later, or use large skillet for next step.
  • Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either]. Add beef [or add TO beef if using a skillet]. Stir well. Add chili beans, tomato, and water, remainder of spices and herbs.
  • Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally.
  • After two hours, add beef and return to a light boil. Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot. Add in the Masa, stirring constantly to prevent lumping. When mixed into a smooth paste, SLOWLY spoon the mixture into the pot. Stir WELL to ensure no lumps.
  • Return to boil and cook an additional 30 minutes.
  • Let stand an hour before serving. Reheat and serve hot with grated cheese, parsley flakes, and cornbread.