There are a few things that set this recipe apart from my traditional chili recipe. For starters, I use four varieties of beans. Secondly, I use masa (corn flour) in this version. I, also, use shredded beef instead of ground beef. And, the last difference? Beer, baby! (To quote The Pioneer Woman ... "may I call you baby?")
We love chili served over corn chips. Sometimes we buy those little individual bags of corn chips, snip open the side of the bag and ladle chili over the chips. Top with some shredded cheese, diced onions and a dollop of sour cream ... and you've got a winner, winner, "chili corn chip" dinner.
We, also, sometimes serve this chili over some burritos that I like to get from Trader Joe's. This is the way we served the chili tonight.
This chili recipe itself is super economical. You only need a small amount of beef (a quarter of a pound), so many times when I buy a large roast or boneless beef ribs, I'll divide up the package and tuck a small portion of the meat into the freezer just for this chili. With so many veggies and tons of beans, you don't need a huge amount of meat. Yeah for the pocketbook! (Does anyone really say pocketbook anymore?)
Of course, you don't have to serve this chili over corn chips or burritos ... the chili is mighty tasty all on its own with some cornbread on the side. Below is the recipe for the chili with instructions at the bottom of the post for serving over burritos, if desired. Any brand or type of burrito that you prefer would work.
Yields 6 - 8 servings.
