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  • Judy's East Of The Border Chili

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    Judy's East Of The Border Chili
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb chili-grind lean beef cayenne pepper
    • 4 ounce sausage
    • 2 tsp dry oregano
    • 2 med onions
    • 2 tsp grnd cumin
    • 2 x cloves garlic
    • 1 Tbsp. salt
    • 8 ounce canned tomato sauce
    • 3 c. cooked pinto beans
    • 1 c. beef stock
    • 2 Tbsp. masa harina optional
    • 1/2 c. brewed coffee
    • 2 Tbsp. water optional
    • 3 Tbsp. chili pwdr

    Directions

    1. In skillet, saute/fry beef (round or possibly sirloin preferred), crumbled sausage, minced onions and chopped garlic till meat is browned. Drain well, then place in slow cooker. Add in tomato sauce, beef stock (or possibly can of beef broth), coffee, chile pwdr (or possibly grnd chilesAncho or possibly New Mexican), dash or possibly 2 of cayenne, oregano, cumin and salt; cook on low 5 hrs. Add in 3 c. cooked and liquid removed pinto beans (or possibly two 15-oz cans, liquid removed). Beans may be served on side, if you like. Cook another hour. If chili is too thin, stir in paste of masa harina and water; and cook on high till thickened.
    2. NOTE: May be served with grated Monterey Jack cheese on top, Jalapeno cornbread, salsa and chips, and salad.

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