This recipe adds a litte Southern flair to the standard chili recipe. It's an old standby for us, and depending on how many people you're feeding, this recipe is awesome for bagging several meals' worth and freezing it for later. It's an easy recipe, which turns out fantastic results. NOTE: The masa may be replaced by 1/2 cup yellow corn meal with a tablespoon all purpose flour. And the ground beef may be replaced with 3 pounds of shredded beef roast.
- add 4 large onions
- add 3 (28 ounce) cans tomatoes
- add 1 cup bell peppers
- add 2 teaspoons ground cumin
- add 3 tablespoons chili powder
- add 6 leaves fresh sage
- add 2 tablespoons pepper
- add 4 cups water
- add 1/2 tablespoon oregano
- add 111 ounces chili beans
- add 1 tablespoon ground cayenne pepper
- add 1/2 cup masa harina flour
- add 1 cup celery
- add 3 sprigs fresh thyme
- add 1 tablespoon salt
- add 3 lbs ground beef
- add 6 garlic cloves
- In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper.When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease.Remove beef and set aside for later, or use large skillet for next step.
- Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either].Add beef [or add TO beef if using a skillet].Stir well.Add chili beans, tomato, and water, remainder of spices and herbs.
- Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally.
- After two hours, add beef and return to a light boil.Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot.Add in the Masa, stirring constantly to prevent lumping.When mixed into a smooth paste, SLOWLY spoon the mixture into the pot.Stir WELL to ensure no lumps.
- Return to boil and cook an additional 30 minutes.
- Let stand an hour before serving.Reheat and serve hot with grated cheese, parsley flakes, and cornbread.