Ingredients
16
16 servings
- •2 pounds lean ground beef
- •2 (15 ounce) cans kidney beans, drained and rinsed
- •1 (11 ounce) can whole kernel corn, drained
- •1 (15 ounce) can tomato sauce
- •1 (6 ounce) can tomato paste
- •2 cups water
- •2 jalapeno peppers
- •1 habanero pepper
- •0.5 red onion
- •2 large cloves garlic
- •3 tablespoons masa harina flour
- •1 tablespoon ground cayenne pepper
- •4 tablespoons chili powder
- •1.5 teaspoons salt
- •1 teaspoon ground black pepper
- •2 teaspoons white sugar
Instructions
- Cook and stir beef in a large skillet over medium heat until crumbly and evenly browned, 5 to 7 minutes. Drain grease and set aside.
- Combine beans, corn, tomato sauce, tomato paste, and water in a large pot. Bring to a boil, then reduce heat to low.
- Place jalapeños, habanero, onion, and garlic in a food processor and blend until finely chopped; mix into bean mixture in the pot. Mix in cooked beef.
- Stir in masa flour until incorporated. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook at a simmer for 45 minutes to 1 hour, stirring occasionally.
Nutritional Facts
Per 16 servings
- Calories: 201
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 6g
- Protein: 16g
- Sugar: 4g
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