RECIPE FOR SOUTHWESTERN CHILI RECIPES
SOUTHWESTERN CHILI RECIPE | MYRECIPES
Salsa verde brings the flavors 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.
Provided by Krista Ackerbloom Montgomery and Ann Taylor Pittman
Yield 7 servings (serving size: about 1 1/3 cups)
Number Of Ingredients 19
Steps:
- 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.
- Add onion, green onions, bell pepper, and sausage to pan; sauté 5 minutes or until sausage is lightly browned. Add garlic; sauté 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.
Nutrition Facts : Calories 410 calories, CarbohydrateContent 45 g, CholesterolContent 43 mg, FatContent 15.2 g, FiberContent 12.3 g, ProteinContent 20.6 g, SaturatedFatContent 5.2 g, SodiumContent 913 mg
FLAVORFUL SOUTHWESTERN CHILI RECIPE: HOW TO MAKE IT
“This filling, hearty recipe comes from my grandmother,” writes Jenny Greear from Huntington, West Virginia. “It’s full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side.” JENNY’S TIP: “If I’m feeding a crowd, I increase the pinto beans to four cans to make the meat go farther.”
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,
Nutrition Facts : Calories 245 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat
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