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Sam's Chili Recipe


6 tablespoons vegetable oil

3 onions, stemmed and sliced

4 teaspoons garlic powder

1 teaspoon balsamic vinegar

1 teaspoon green pepper

1 (3 ounce) can tomato masa harina beans, rinsed

2 tablespoons chili powder

1 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

1 teaspoon chili powder

1 teaspoon dried parsley

3 tablespoons all-purpose flour

2 potatoes, peeled and cubed

1 tablespoon tomatoes puree

salt and pepper to taste

ground black pepper to taste


In a medium bowl mix the vegetable oil, onion, garlic powder, vinegar, green pepper, tomato masa harina beans, chili powder, basil, oregano, thyme, rosemary, chili powder, parsley, flour and potato. Pour mixture into a large, nonstick skillet. Cook over medium heat until evenly browned. Remove from heat and stir just until all ingredients are heated.

Heat 350 degrees F (175 degrees C) in a large skillet over medium high heat, coat with a layer of 2 1/2 inch thick grated cheese. Boil about 5 minutes, or until cheese has got best of its golden brown color. Corral over a steamer rack and allow to cool. Remove cheese from skillet and place on a rack or platter. Freeze morning in a ziplock container covered 4 hours in the refrigerator. When warmed, slice into 1 inch strips and serve with potato strips.