Publix Aprons

Mexican Chili Paradise

Mexican Chili Paradise
Total Time:
1 hour, 20 minutes
Active Time:
20 minutes


1 large yellow onion, coarsely chopped
1 small jalapeño pepper, finely chopped
5 cloves fresh garlic, finely chopped
1/4 cup fresh cilantro, coarsely chopped
1 lb ground beef
1 lb bulk hot pork sausage
1/4 cup chili powder
2 tablespoons masa harina (maize flour)
1 tablespoon sugar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon meat tenderizer
1 teaspoon ground red pepper
1 teaspoon pepper
2 (16-oz) cans light red kidney beans, drained
1 (11-oz) can whole kernel corn with Mexican seasonings, drained
2 (14.5-oz) cans diced tomatoes, undrained
1 (15-oz) can tomato sauce


  1. Chop onion, jalapeño, garlic, and cilantro. Preheat large stockpot (5–6 quarts) on medium
    2–3 minutes. Place ground beef and sausage in pot; cook 4–5 minutes, stirring occasionally, and until no pink remains. Drain excess fat from meats.
  2. Add onion, jalapeño, and garlic to pot; cook 2–3 minutes, stirring occasionally, or until tender. Add chili powder, masa harina, sugar, onion powder, garlic powder, cumin, salt, meat tenderizer, ground red pepper, and pepper; cook and stir 1 minute. Drain kidney beans and corn only.
  3. Add beans, corn, tomatoes, and tomato sauce to pot; stir to combine. Bring chili to a boil, then reduce heat to low. Cover and simmer 1 hour. Stir in cilantro; serve with favorite chili toppings.

Champion Your Chili Tasting Event:
1st Prize Winner
Mexican Chili Paradise
Pearl H., Columbia, SC

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Nutritional Information

CALORIES (per 1/8 recipe) 370kcal; FAT 14.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 1670mg; CARB 36g; FIBER 4.00g; SUGARS 11g; PROTEIN 28g; CALC 10%; VIT A 0%; VIT C 0%; IRON 20%

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