Southwestern Chili

Southwestern Chili Recipe
Becky Luigart-Stayner
Salsa verde brings the flavors of the southwest to this chili recipe. You'll find the salsa and masa harina—used to thicken the chili—in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices.


7 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 410
Caloriesfromfat 33 %
Fat 15.2 g
Satfat 5.2 g
Monofat 6.2 g
Polyfat 1.7 g
Protein 20.6 g
Carbohydrate 45 g
Fiber 12.3 g
Cholesterol 43 mg
Iron 2.7 mg
Sodium 913 mg
Calcium 88 mg


Cooking spray
1/4 teaspoon salt
1/2 pound chili-style ground sirloin
1 cup chopped onion
1 cup chopped green onions
1/3 cup chopped green bell pepper
1/2 pound Cajun smoked sausage, chopped (such as Conecuh)
1 tablespoon minced fresh garlic
1 (12-ounce) bottle beer
2 teaspoons chili powder
1/2 teaspoon ground chipotle chile pepper
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 yellow hominy, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (7-ounce) can salsa verde (such as Herdez)
2 tablespoons masa harina


Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan.

Add onion, green onions, bell pepper, and sausage to pan; sauté 5 minutes or until sausage is lightly browned. Add garlic; sauté 1 minute. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder and next 8 ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.

Krista Ackerbloom Montgomery and Ann Taylor Pittman,

Cooking Light

March 2005
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