Rio Grande Chili Recipe

Name: Rio Grande Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef, extra lean ground; 1 1/2 teaspoons salt; 2 tablespoons vegetable oil; 3 tablespoons cumin seeds; 1 tablespoon paprika; 2 tablespoons red hot pepper sauce; 1 teaspoon garlic minced; 2 each onions chopped; 3 tablespoons masa flour; 14 ounces green chili peppers diced; 3 tablespoons chili powder; 12 ounces beer; 10 ounces beef stock

Servings: persons

2 pounds ground beef, extra lean ground
1 1/2 teaspoons salt
2 tablespoons vegetable oil
3 tablespoons cumin seeds
1 tablespoon paprika
2 tablespoons red hot pepper sauce
1 teaspoon garlic minced
2 each onions chopped
3 tablespoons masa flour
14 ounces green chili peppers diced
3 tablespoons chili powder
12 ounces beer
10 ounces beef stock

1
In a large skillet, brown ground round and salt in heated oil.
2
Add cumin seed, paprika, Tabasco, garlic, and onions to beef.
3
Sprinkle mixture with masa flour.
4
Toss gently.
5
Add green chilies and chili powder.
6
Add beer and broth.
7
Mix well to blend all ingredients.
8
Add water if mixture is too thick.
9
Cook covered 2 hours, stirring occasionally.

795

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 pounds ground beef, extra lean ground, 1 1/2 teaspoons salt, 2 tablespoons vegetable oil, 3 tablespoons cumin seeds, and more.

Yes, Rio Grande 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.

Rio Grande Chili

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