Culinary Diva Chili


2 pounds ground beef

4 cloves garlic, chopped

1 medium onion diced

2 scallions sliced

1 jalapeño diced (optional

One 15-ounce can diced tomatoes

2 packets of chili seasoning

2 tablespoons chili powder

1 teaspoon ground cumin

1 packet truvia

1 teaspoon salt

1/2 teaspoon cayenne pepper

2 bottles of beer (yuengling or dos equis)

1/4 cup masa (optional)

One 15-ounce can black beans, drained and rinsed

Shredded Cheddar, for serving

Sour Cream, for serving

Chopped onions and scallion, for serving

Tortilla chips, for serving



Place the ground beef in a large pot and cook over medium heat until browned. Drain off the excess fat, add diced onion and cook until translucent. Pour in the diced tomato, chili powder, cumin, salt, truvia, and cayenne, then add the beer. Stir together well, cover, and then reduce the heat to low. Simmer for 2-3 hours, stirring every 20-30 min.

If after an hour the chili mixture is too watery, place the masa in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add the beans during the last 30 min and simmer. Serve with shredded Cheddar, chopped onions, tortilla chips and sour cream.


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