Beef-Chili: Dawn's Fancy IP Chili For Two

Brian

Currently learning to be retired in central Florida.

1 tablespoon vegetable oil

½ pound ground beef

½ pound Italian or breakfast sausage

½ large, chopped onion

3 cloves minced garlic

¼ cup carrots, shredded then chopped (optional)

½ seeded, finely chopped Poblano pepper (optional)

subheading: Chili Seasoning:

¼ cup chili powder

½ teaspoon ground cumin

½ teaspoon oregano

1 teaspoon ground coriander

¼ teaspoon red pepper flakes OR ⅓ cup Chili Seasoning (Spice Mix: Chili Seasoning Mix)

½ cup beef broth (save other half of can to mix with Masa Harina)

½ (28-ounce) can crushed tomato (or just put in the whole can)

subheading: To Finish:

1 tablespoon cornflour (Masa Harina)

½ cup beef broth

1 can rinsed, drained kidney beans

1 can rinsed, drained pinto bean (or just use 2 can kidney beans)

Set pot to Saute and add ½ tablespoon of oil. Add the meat and cook, stirring occasionally, until browned. Transfer to a colander to drain the fat.

Heat the remaining ½ tablespoon oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes.

Add the garlic and sauté for additional 1 minute. Add the Poblano, chili powder, cumin, oregano, and coriander, stirring until well combined, and cook for 1 minute longer.

Return the meat and add the beer, beef stock, tomatoes and water.

Close lid, seal vent, and set pot to chili, 20 minutes.

When done turn off pot and NPR 10 minutes then vent any remaining steam.

Mix the cornflour with ½ cup water until well mixed. Turn on Saute, More. When pot comes to a boil, stirring constantly, add the cornflour mixture and cook at least 5 minutes, stirring constantly, to thicken.

Add the kidney and pinto beans and continue boil until heated through.

Original recipe by Dawn Nash. No other attribution.

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