El Paso Chili Recipe

Name: El Paso Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1624

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 large sweet vidalia onions diced, 3 large garlic cloves crushed, 3 pounds ground beef, lean, and more.

Yes, El Paso Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

El Paso Chili

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