Hot texas chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef, ground |
| ½ | pounds | Sausage, pork bulk |
| 2 | mediums | Onions; chopped |
| 8 | ounces | Tomato sauce |
| 1 | medium | Green pepper; chopped |
| 1 | Jalapeno pepper; seeded and chopped | |
| 1 | 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 |
| Onion; chopped, optional | ||
| Sour cream; optional | ||
Directions
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