El Paso Chili
Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.
Yield
16 servingsPrep
15 minCook
1½ hrsReady
1¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | large |
sweet vidalia onions
diced |
|
| 3 | large |
garlic cloves
crushed |
*
|
| 3 | pounds |
ground beef, lean
|
|
| 56 | ounces |
tomatoes, canned, whole, peeled
undrained (2-28 oz. cans) |
*
|
| 2 | large |
green bell peppers
chopped |
|
| 1 | cup |
red wine
|
*
|
| ¼ | cup |
chili powder
|
*
|
| 3 | large |
jalapeño pepper
stemmed, seeded and chopped |
*
|
| 5 | tablespoons |
masa harina
|
* |
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
cumin
|
|
| 1 ½ | teaspoons |
kosher salt
|
|
| 1 1/2 | teaspoons |
cayenne pepper
|
|
| 16 | ounces |
kidney beans, canned
drained |
*
|
| 16 | ounces |
baked beans, canned
undrained, salt pork removed |
*
|
| 15 | ounces |
corn kernels, canned
drained, or 16 oz. frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | large |
sweet vidalia onions
diced |
|
| 3 | large |
garlic cloves
crushed |
*
|
| 1.4 | kg |
ground beef, lean
|
|
| 1618.4 | ml/g |
tomatoes, canned, whole, peeled
undrained (2-28 oz. cans) |
*
|
| 2 | large |
green bell peppers
chopped |
|
| 237 | ml |
red wine
|
*
|
| 59 | ml |
chili powder
|
*
|
| 3 | large |
jalapeño pepper
stemmed, seeded and chopped |
*
|
| 75 | ml |
masa harina
|
* |
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
cumin
|
|
| 7.5 | ml |
kosher salt
|
|
| 7.5 | ml |
cayenne pepper
|
|
| 462.4 | ml/g |
kidney beans, canned
drained |
*
|
| 462.4 | ml/g |
baked beans, canned
undrained, salt pork removed |
*
|
| 433.5 | ml/g |
corn kernels, canned
drained, or 16 oz. frozen |
|
Directions
In Dutch oven, heat oil over medium-high heat. Add onions, garlic and jalapeno peppers; sauté until tender, about 5 minutes. Add ground beef; cook, breaking up with back of spoon, until browned, about 10 minutes. Spoon off fat; stir in tomatoes and their liquid, chopped peppers, wine, chili powder, masa harina, sugar, cumin, salt, and cayenne pepper until well blended. Bring to a boil; lower heat and simmer, uncovered, about 30 to 40 minutes, stirring frequently.
Stir in drained red kidney beans, undrained baked beans and drained corn; simmer 15 to 20 minutes longer.
If desired, serve with shredded Jack or Cheddar cheese, sour cream, chopped green onions and chopped fresh cilantro. Corn bread or tortilla chips would also be a nice accompaniment.
NOTE: May have to add a little more masa harina at the end of cooking if in need of some thickening.
