“I claim this one is mine. (It bears no resemblance to what I started off with several decades ago). As with most chili, soup, stew, or sauce it's a lot better when made the day before and reheated.”

Ingredients Nutrition


  1. Heat a heavy dutch oven over med-high heat.
  2. Cook the bacon until done but not crisp.
  3. Remove the bacon and drain on a paper towel.
  4. Pour off and save all but 3 TBS of the grease.
  5. Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
  6. Brown the beef, 1/3 at a time (don't crowd the pan).
  7. Drain on a paper towel.
  8. Wipe the pan and regrease between each batch.
  9. Wipe the pan, place on the heat; add 3 TBS bacon grease.
  10. Saute (stir fry) the onions until almost translucent.
  11. Add the garlic and chilies.
  12. Saute until the onions are golden but not yet brown.
  13. Add all of the ingredients except the Masa Harina and the corn; mix well.
  14. Return the bacon and beef to the pot.
  15. Cover and bring to a boil, reduce heat and simmer 2 hours.
  16. Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
  17. Cook another 1/2 hour to thicken.
  18. Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.

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