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1 1/2 lbs. chili-grind lean beef
4 oz. sausage
2 tsp. dried oregano
2 medium onions
2 tsp. ground cumin
2 cloves garlic
1 Tbsp. salt
8 oz. canned tomato sauce
3 cups cooked pinto beans
1 cup beef stock
2 Tbsp. masa harina, optional
1/2 cup brewed coffee
2 Tbsp. water, optional
3 Tbsp. chili powder
In skillet, sauté beef (round or sirloin preferred), crumbled sausage, chopped onions and minced garlic until meat is browned. Drain well, then place in slow cooker. Add tomato sauce, beef stock (or can of beef broth), coffee, chile powder (or ground chiles - Ancho or New Mexican), dash or 2 of cayenne, oregano, cumin and salt; cook on low 5 hours. Add 3 cups cooked and drained pinto beans (or two 15-ounce cans, drained). Beans may be served on side, if desired. Cook another hour. If chili is too thin, stir in paste of masa harina and water; and cook on high until thickened.
NOTE: May be served with grated Monterey Jack cheese on top, Jalapeno cornbread, salsa and chips, and salad.
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