Tex-Mex Chili
Author: 
 
Ingredients
By Haggen Chef Bryan
  • 2 Tbsp canola oil
  • 1 small onion, diced
  • 1 poblano or Hatch chile pepper, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 2 tsp ground cumin
  • 2 tsp ancho chile powder
  • 2 tsp salt
  • ½ tsp ground pepper
  • 1 Tbsp chipotle paste
  • 1 (28 oz) can diced tomatoes
  • 1 (28 oz) can tomato puree
  • 2 cups water
  • 2 oz semi-sweet chocolate, chopped
  • 2 Tbsp maple syrup
  • 2 Tbsp red wine vinegar
  • ¼ cup masa flour
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can black beans
Instructions
  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, chile pepper and garlic; sauté, stirring often, until translucent.
  2. Add beef, breaking up and cooking until no longer pink, about 4–6 minutes.
  3. Stir in ground cumin, chile powder, salt, ground pepper, chipotle paste, diced tomatoes and tomato puree, simmer for 20 minutes.
  4. Stir in water, chocolate, maple syrup and red wine vinegar. Add masa flour to a sifter and sprinkle flour over the chili, stirring constantly. Add beans and simmer for 30–45 minutes.
  5. Serve with shredded cheese, chopped onions, sour cream, cilantro and lime wedges.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/tex-mex-chili/