Southwestern Three Bean Chili

2 T. olive oil
4 oz beer
1/4 teaspoon salt
1 pound chili-style ground sirloin
1 cup chopped onion
2 chipotle chiles, minced
1/3 cup chopped green bell pepper
1 tablespoon minced fresh garlic
1 can beef broth-campbells double strength
2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can light red kidney beans
1 can niblets corn
1 (15-ounce) can small white or great northern beans, rinsed and drained
1 (7-ounce) can salsa verde (such as Herdez)
4 tablespoons masa harina

Heat oil in a large Dutch oven over medium-high heat. Add salt, beer and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan.
Add onion, bell pepper to pan; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add beef broth, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder and next 7 ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.

serving is approximately 1 1/3 c. serving


Number of Servings: 10

Recipe submitted by SparkPeople user KEEYAHWE.