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El Paso Chili


Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.











Trans-fat Free, Good source of fiber


2 tablespoons vegetable oil
2 large sweet vidalia onions
3 large garlic cloves
3 pounds ground beef, lean
56 ounces tomatoes, canned, whole, peeled
undrained (2-28 oz. cans)
2 large green bell peppers
1 cup red wine
¼ cup chili powder
3 large jalapeño pepper
stemmed, seeded and chopped
5 tablespoons masa harina
2 tablespoons sugar
3 tablespoons cumin
1 ½ teaspoons kosher salt
1 1/2 teaspoons cayenne pepper
16 ounces kidney beans, canned
16 ounces baked beans, canned
undrained, salt pork removed
15 ounces corn kernels, canned
drained, or 16 oz. frozen


In Dutch oven, heat oil over medium-high heat. Add onions, garlic and jalapeno peppers; sauté until tender, about 5 minutes. Add ground beef; cook, breaking up with back of spoon, until browned, about 10 minutes. Spoon off fat; stir in tomatoes and their liquid, chopped peppers, wine, chili powder, masa harina, sugar, cumin, salt, and cayenne pepper until well blended. Bring to a boil; lower heat and simmer, uncovered, about 30 to 40 minutes, stirring frequently.

Stir in drained red kidney beans, undrained baked beans and drained corn; simmer 15 to 20 minutes longer.

If desired, serve with shredded Jack or Cheddar cheese, sour cream, chopped green onions and chopped fresh cilantro. Corn bread or tortilla chips would also be a nice accompaniment.

NOTE: May have to add a little more masa harina at the end of cooking if in need of some thickening.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 92344% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 1386mg 58%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 20%
Sugars g
Protein 181g
Vitamin A 11% Vitamin C 125%
Calcium 14% Iron 76%
* based on a 2,000 calorie diet How is this calculated?


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