Ingredients Jump to Instructions ↓

  1. 1 lb Mild Or Hot Italian Sausage*

  2. 1 lb Lean Cubed Beef Chuck

  3. 1 lb Cubed Lean Pork Shoulder

  4. 2 md Onions, Chopped

  5. 2 Cloves Garlic, Minced

  6. 28 oz Whole Canned Tomatoes

  7. 1/4c Masa Harina

  8. 12 oz Beer

  9. 1 tb Paprika

  10. 2 tb Chili Powder

  11. 1 ts Dry Oregano

  12. 1 ts Cumin

  13. 1/8ts Cayenne Pepper

  14. 1/2c Chopped Fresh Cilantro

  15. 3 tb Lemon Juice

  16. 7 oz Can Green Chili Salsa

  17. 1 Chopped Jalapeno Pepper

  18. 1 Chopped Bell Pepper

Instructions Jump to Ingredients ↑

  1. + Directions : * Remove casings. ~-- Coarsely chop or crumble sausages and put into a 6-8 quart saucepan. Stirring often, cook over medium-high heat until sausages are well browned, about 15 minutes. Lift out meat and set aside. Discard all but 2 T of the drippings. Add the beef and pork to the pan, a portion at a time and stir often until browned, about 20 minutes. Set aside as browned. Add onions and garlic to pan and stir often until onions are limp, about 10 minutes. Stir in tomatos (break up with a spoon) and their liquid, masa, beer, chili powder, paprika, oregano, cumin, cayenne, cilantro, lemon juice, salsa, jalapeno and bell pepper. Return meats and any juice to pan. Bring to a boil over high heat, reduce heat, cover and simmer until meats are very tender when pierced, about 2 hours. Stir occasionally. Skim off any fat, then ladle chili into serving bowl. Offer condiments to add to individual servings. Condiments in separate bowls; 1 or 2 large avocados, peeled, pitted and sliced; about 1 cup sour cream; 1 to 1-1/2 cups shredded Cheddar cheese.


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