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“Salsa verde brings the flavor of the southwest to this chili recipe. You'll find the salsa and masa harina - used to thicken the chili - in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices. GOOD TO KNOW: This hearty, flavor-filled chili is rich in protein and fiber. Top with fat-free sour cream and spare yourself 50 calories from fat.”
READY IN:
2hrs
SERVES:
7
YIELD:
7 1 1/3 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan.
  2. Add onion, green onions, bell pepper, and sausage to pan; saute 5 minutes or until sausage is lightly browned. Add garlic; saute 1 minute. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder and next 8 ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.

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