El Paso Chili

17 ingredients
9 steps

Ingredients

  • 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
  • 1/4 cup chili powder
  • 3 large jalapeno pepper stemmed, seeded and chopped
  • 5 tablespoons masa harina
  • 2 tablespoons sugar
  • 3 tablespoons cumin
  • 1 1/2 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

Directions

  1. 1
    In Dutch oven, heat oil over medium-high heat.
  2. 2
    Add onions, garlic and jalapeno peppers; saute until tender, about 5 minutes.
  3. 3
    Add ground beef; cook, breaking up with back of spoon, until browned, about 10 minutes.
  4. 4
    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.
  5. 5
    Bring to a boil; lower heat and simmer, uncovered, about 30 to 40 minutes, stirring frequently.
  6. 6
    Stir in drained red kidney beans, undrained baked beans and drained corn; simmer 15 to 20 minutes longer.
  7. 7
    If desired, serve with shredded Jack or Cheddar cheese, sour cream, chopped green onions and chopped fresh cilantro.
  8. 8
    Corn bread or tortilla chips would also be a nice accompaniment.
  9. 9
    NOTE: May have to add a little more masa harina at the end of cooking if in need of some thickening.

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