Southwestern Chili

Ingredients

• 12 ounce beer 
• 15 ounce garbanzo beans rinsed drained canned
• 28 ounce canned tomatoes whole undrained chopped canned
• 2 teaspoons chili powder 
• 1 tablespoon garlic fresh minced
• 0.3 cup bell pepper green chopped
• 1 cup spring onion chopped
• 0.5 teaspoon chipotle chili powder 
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 0.5 pound ground sirloin chili-style
• 15 ounce hominy yellow rinsed drained canned
• 2 tablespoons i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 cup onion chopped
• 15 ounce kidney beans dark red rinsed drained canned
• 7 ounce salsa verde canned (such as Herdez)
• 0.3 teaspoon salt 
• 0.5 pound andouille smoked chopped (such as Conecuh)

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently.
3. Remove from pan.
4. Add onion, green onions, bell pepper, and sausage to pan; saut 5 minutes or until sausage is lightly browned.
5. Add garlic; saut 1 minute.
6. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir in chili powder and next 8 ingredients (through salsa verde); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in masa; cook 30 minutes.