My Favorite Chili

Name: My Favorite Chili
Yield: Serves 6 to 8
Ingredients: 3 tablespoons canola or vegetable oil; 1 large yellow onion, peeled and finely chopped; 1 large green bell pepper, seeds and membranes removed, and chopped; 2 large cloves garlic, peeled and minced; 1 to 2 jalapeño peppers, seeds and membranes removed, and minced; 1¼ pounds well-trimmed beef round or venison, cut into ½-inch cubes; ¾ pound ground pork; 1 (28-ounce) can crushed Italian tomatoes; 3 tablespoons ground chili powder, or to taste; 2 tablespoons Worcestershire sauce; 2 tablespoons ground cumin; ½ teaspoon cayenne, or to taste; 2 teaspoons red wine vinegar; Freshly ground black pepper; 2 teaspoons salt, or to taste; 3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see Note); 1 (10-ounce) can red kidney beans, rinsed and drained; 1 bunch scallions, trimmed and sliced crosswise, including most of the green parts

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

I’ve been making Southwestern chili since my kids were young. They liked it over baked potatoes with Cheddar cheese. It’s also terrific over rice or with Mini Cast-Iron Skillet Cornbread. I used to make it in huge quantities—sometimes with venison or other game meats—and then froze it in serving-size portions that I defrosted in the microwave.

If you like smoky flavors, add some chipotle chili powder along with the traditional chili powder. I also

Ingredients

Stew
Main course
Gluten-free

Ingredients

Method