Mexican-Style Chili Paradise

Ingredients

• 1 large yellow onion
• ¼ bunch fresh cilantro
• 5 cloves garlic
• 1 small jalapeño pepper
• 1 lb ground beef
• 1 lb bulk hot pork sausage
• ¼ 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 ½ teaspoons kosher salt
• 1 teaspoon meat tenderizer
• 1 teaspoon ground red pepper
• 1 teaspoon pepper
• 2 (16 oz) cans light red kidney beans
• 1 (11 oz) can whole kernel corn with bell peppers
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce

Steps

1. Chop onion and cilantro; dice garlic and jalapeño, removing seeds and membranes if desired for less heat. Preheat large stockpot on medium 2–3 minutes. Place ground beef and sausage in pot; cook 4–5 minutes, stirring occasionally, until no pink remains. Drain excess fat from pot.
2. Add onion, jalapeño, and garlic to pot; cook 2–3 minutes, stirring occasionally, until tender. Add chili powder, masa harina, sugar, onion powder, garlic powder, cumin, salt, meat tenderizer, 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.