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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 7 |
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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. 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:
1. 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.
2. 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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