El Paso Chili

• 2 tablespoons vegetable oil
• 2 large sweet vidalia onions diced
• 3 large garlic cloves crushed
• 3 pounds ground beef, lean
• 56 ounces tomatoes, canned, whole, peeled undrained (2-28 oz. cans)
• 2 large green bell peppers chopped
• 1 cup red wine
• 1/4 cup chili powder
• 3 large jalapeno pepper stemmed, seeded and chopped
• 5 tablespoons masa harina
• 2 tablespoons sugar
• 3 tablespoons cumin
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons cayenne pepper
• 16 ounces kidney beans, canned drained
• 16 ounces baked beans, canned undrained, salt pork removed
• 15 ounces corn kernels, canned drained, or 16 oz. frozen

1. In Dutch oven, heat oil over medium-high heat.
2. Add onions, garlic and jalapeno peppers; saute until tender, about 5 minutes.
3. Add ground beef; cook, breaking up with back of spoon, until browned, about 10 minutes.
4. 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.
5. Bring to a boil; lower heat and simmer, uncovered, about 30 to 40 minutes, stirring frequently.
6. Stir in drained red kidney beans, undrained baked beans and drained corn; simmer 15 to 20 minutes longer.
7. If desired, serve with shredded Jack or Cheddar cheese, sour cream, chopped green onions and chopped fresh cilantro.
8. Corn bread or tortilla chips would also be a nice accompaniment.
9. NOTE: May have to add a little more masa harina at the end of cooking if in need of some thickening.

vegetable oil, sweet vidalia onions, garlic, ground beef, tomatoes, green bell peppers, red wine, chili powder, pepper, masa harina, sugar, cumin, kosher salt, cayenne pepper, kidney beans, beans, corn kernels

Taken from recipeland.com/recipe/v/el-paso-chili-50184 (may not work)