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Mike's Favorite Chili Recipe

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This recipe for Mike's Favorite Chili, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mollie Merritt

Category:
Category:

Ingredients:  
Ingredients:  
• 2 pounds ground beef (1# sirloin, 1# chuck)
• 1 small onion, finely diced
• 3-4 cloves garlic, finely chopped
• 1 large jalapeno, finely chopped (or 2 smaller ones) (some seeds left in depending on how hot they are)
• 24 ounces Spicy V-8
• 2 tablespoons tomato paste
• One 8-ounce can tomato sauce
• 3-4 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• ź- ˝ teaspoon cayenne pepper (depending on your taste)
• Sprinkle of celery salt
• Sprinkle of garlic salt
• 1 bay leaf
• ˝- 1 cup low sodium beef broth (more if need to add for consistency purposes)
• 1 can Shiner Bock beer
• 1/4 cup masa harina (corn flour)
• ž of one 15-ounce can black beans, drained and rinsed (you can use whole can, I just prefer less beans)
• ž of one 15-ounce can pinto beans, drained and rinsed (you can use whole can, I just prefer less beans)
• 1 tablespoon olive oil
• 2-3 tablespoons butter, divided

Directions:
Directions:
Heat olive oil, add onion, jalapeno, garlic and salt and pepper (to taste) and cook for about 8-10 minutes. Add ground beef. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, V-8 juice, tomato paste, ˝ cup beef broth, chili powder, cumin, oregano, salt, celery salt, garlic salt, bay leaf, fresh ground pepper to taste and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1hour, stirring occasionally.
After an hour, add can of beer and the drained and rinsed beans and simmer for another couple of hours. If the mixture becomes overly dry, add 1/2 cup at a time of low sodium beef broth or water as needed.
After simmered for a few hours total, stir in the tablespoons of butter. Then place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. ADD ONLY 1-2 TABLESPOONS IF NECESSARY TO THICKEN (do not use entire amount). Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water or beef broth to get the chili to your preferred consistency, or to add more corn flavor- (I didn’t want too much corn flavor). (I let it simmer for 30 minutes more after added butter and masa harina).

 

 

 

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