2 1/2 lbs. top or bottom round roast or 3 lbs. 80/20 ground chuck
2 - 14.5 oz. cans stewed tomatoes
1 - 15 oz. can tomato sauce
1 - 16 oz. jar medium Pace picante sauce
2 cups finely chopped sweet onion
1 cup finely diced bell pepper
1/2 cup shredded carrot
6 tbsp. chili powder
3 heaping tbsp. dried parsley
2 tbsp. corn masa
1 tbsp. each ground cumin and paprika
3 tbsp. butter
2 tbsp. jarred minced garlic
2 - 15 oz. cans Ranch Style beans (optional)

Combine dry ingredients, less the masa, mix well and set aside. If using roast, trim fat and cut into roughly 2" pieces. Pulse 4 to 5 pieces in a food processor until you have a coarse grind.

Brown meat, drain fat and add to a large pot. Add garlic to pot. Sauté veggies in butter until soft and add to pot. Puree tomatoes and picante sauce, add to pot with tomato sauce and dried ingredients. Stir well and bring to a low boil, then cover and simmer for two hours, stirring frequently.

If using beans, add them now, then mix masa with enough warm water to make a lump free slurry and stir into chili. Cover and simmer another 1 to 2 hours, stirring frequently. Refrigerate overnight to allow flavors to marry.

NOTE: This is a savory chili with a touch of sweetness, so have jalapenos, hot sauces, cayenne powder and smoked paprika on hand for those who like theirs hotter. Also put chopped onion, shredded cheese, Fritos and ketchup on the side.

I only make this family favorite for fall/winter family pot luck dinners, so have no idea about number of servings it would make as an entree.

Submitted by: William Wynne