Red-Hot Blue-Ribbon Texas Sirloin Chili

sutherlandbelle.com

Emma Porter

2 tablespoons olive oil

1 ½ pounds sirloin steak, diced (or ground beef)

1 pound ground hot pork sausage

3 tablespoons masa (corn flour)

2 tablespoons ancho chile powder

½ teaspoon cayenne, optional

1 ½ tablespoons cumin

1 tablespoon dried oregano

2 teaspoons dried coriander

1 bay leaf

1 large onion, diced

1 jalapeno, small dice

4 cloves garlic, minced

1 ½ teaspoons salt

1 to 2 tablespoon brown sugar

1 (28-ounce) can crushed tomatoes

1 (10-ounce) can Rotel

1 (16-ounce) jar salsa verde

12 ounces mild flavored beer or 1 ½ cups beef stock

2 (14-ounce) cans pinto beans or kidney beans, drained

2 limes, juiced

⅓ cup chopped fresh parsley

Garnishes: Shredded cheese, sour cream, green onions

Directions at sutherlandbelle.com

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