How to make it

  • In a large deep pot or Dutch oven, heat the oil over medium low heat, add the peppers, jalapeno and onions, saute until tender, do not brown. Add the meat and garlic along with a nice pinch of salt and grinding of pepper. Cook until the meat gives up some of its juice and is no longer pink See Photo. Add the spices and tomatoes along with enough beef stock or water to cover; reduce the heat to a simmer, cover the pot and simmer for 1 hour. After an hour, add the beans and enough water to cover, as needed. Stir, cover the pot and continue to cook on low heat for an additional hour.
  • Once it's cooked, thicken by either uncovering the pot and allowing the liquid to reduce until you have the thickness you like OR mix the masa with water (my preferred method for both thickening and flavor) until a thick paste forms, add, slowly to the simmering chili, stirring, until the chili thickens to your desired constancy. It should take about 10 minutes for the chili to thicken. If you add too much masa, thin by adding some additional liquid. Serve with desired toppings. Makes 8 - 10 servings.
  • Per Serving: 299 Calories; 17g Fat (6g Sat, 8g Mono, 1g Poly); 23g Protein; 14g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 646mg Sodium.
cook meat just until it is no longer pink   Close

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  • twill10 2 years ago
    looks good, thanks
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  • doreenfish 7 years ago
    Looks devine...thank you!!
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  • mrcooksalot 7 years ago
    Masa Harina .... Mexican Flour made from corn, treated with lime and special ground Niacin.... Good Stuff!
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  • hogwart 7 years ago
    This looks darn good. Thanks. Mind if I ask what masa is? Is that a brand of cornstarch? Sorry, Im pretty new at this cooking
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