Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Beef, ground |
½ pounds | Sausage, pork bulk |
2 mediums | Onions; chopped |
8 ounces | Tomato sauce |
1 medium | Green pepper; chopped |
1 \N | Jalapeno pepper; seeded and chopped |
1 \N | Garlic clove; minced |
2 tablespoons | Chili powder |
½ teaspoon | Salt |
¼ teaspoon | Oregano, whole; dried |
1 cup | Beer |
¼ cup | Corn masa, instant; divided |
¼ teaspoon | Red pepper |
\N \N | Onion; chopped, optional |
\N \N | Sour cream; optional |
Combine ground beef, sausage, and 2 chopped onions in a large Dutch oven; cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender. Add tomato sauce and 1 cup water; simmer 15 minutes. Add green pepper, jalapeno pepper, garlic, chili powder, salt, oregano, and beer; bring to a boil. Gradually stir a small amount of hot mixture into 2 tablespoons masa; add to remaining hot mixture, stirring constantly. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Gradually add ½ cup water to remaining masa, stirring until smooth.
Add to chili mixture, and stir well. Add an additional 1 cup water and red pepper; simmer 15 to 20 minutes. Serve with additional chopped onion and sour cream, if desired.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-20-95