June 27, 2017
Sharon Raasch – Imperial, Neb.
- 1 pound ground beef
- 1 can chili with beans
- 1 15 oz. can chili beans
- 1 15 oz. can whole tomatoes
- 2 8 oz. cans tomato sauce
- 2 8 oz. cans tomato paste
- 1 medium onion, finely chopped
- 1 habanero pepper, finely chopped
- 3 Tbsp. masa (corn flour)
- 3 Tbsp. chipotle chile powder
- 10 Tbsp. chili powder
- 1 tsp. garlic powder
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
Heat skillet over medium heat.
Add beef and cook, stirring occasionally, until brown; drain.
In stockpot, combine beef, chili, beans, tomatoes, tomato sauce and tomato paste; mix well.
Cook over medium heat.
Stir in onion and habanero.
Stir masa, chile powder, chili powder and garlic powder into pot.
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Season with salt, black pepper and cayenne, if desired.
Simmer one hour or until flavors are developed.
Serve chili in soup bowls with cheese, sour cream and sprinkling onions.