Southwestern Chili

Chili-grind beef is coarse and makes chunkier chili than regular ground beef. When browning the beef, stir gently to avoid breaking it up into small pieces. Salsa verde, made with tomatillos, and masa harina, used to thicken the chili, will be in the Latin foods section of your 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.

Yield: 7 servings (serving size: about 1 1/3 cups)

Ingredients

• Cooking spray
• 1/4  teaspoon  salt
• 1/2  pound  chili-style ground sirloin
• 1  cup  chopped onion
• 1  cup  chopped green onions
• 1/3  cup  chopped green bell pepper
• 1/2  pound  Cajun smoked sausage, chopped (such as Conecuh)
• 1  tablespoon  minced fresh garlic
• 1  (12-ounce) bottle beer
• 2  teaspoons  chili powder
• 1/2  teaspoon  ground chipotle chile pepper
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  ground coriander
• 1  (28-ounce) can whole tomatoes, undrained and chopped
• 1  (15-ounce) can dark red kidney beans, rinsed and drained
• 1  (15-ounce) can yellow hominy, rinsed and drained
• 1  (15-ounce) can garbanzo beans, rinsed and drained
• 1  (7-ounce) can salsa verde (such as Herdez)
• 2  tablespoons  masa harina

Preparation

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.

Nutritional Information

Calories:

410 (33% from fat)

Fat:

15.2g (sat 5.2g,mono 6.2g,poly 1.7g)

Protein:

20.6g

Carbohydrate:

45g

Fiber:

12.3g

Cholesterol:

43mg

Iron:

2.7mg

Sodium:

913mg

Calcium:

88mg