1 Video | Photo: Simple, Perfect Chili Recipe
Ingredients
- 2 pounds ground beef
- 2 cloves garlic, chopped
- One 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- Shredded Cheddar, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina 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 more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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By ElfiePoo
Michigan
on June 16, 2013
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Depending on what part of the country you're from, "chili" can mean completely different things. Where I grew up, chili was a thick consistency but still very much something you have to eat with a spoon, so this particularly recipe was a disappointment in that respect. I ended up adding half a can of tomato soup, 5.5 oz of tomato juice and an 8 oz can of Rotel 'sauce' to get it the right consistency. I also added a medium onion, diced, to the meat and garlic while it was cooking. I omitted the salt because I used canned tomato sauce which is always too salty to start with. The seasonings were perfect! I can't do spicy, so I left the cayenne out and did my usual at the dinner table...set a bottle of Frank's hot sauce next to my husband's place setting. I gave it 5 stars since I didn't want to detract from what is essentially a good recipe just because it doesn't meet our definition of chili (according to consistency.
By FOODLOVA 1O1
GREENVILLE,SC
on May 16, 2013
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This was absoultly AMAZING! I used Ree's idea of Walikng Tacos and everyone loved it! This is our go-to chili recipe.
By mauibird52
on May 16, 2013
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I usually have to buy the chili package seasoning,now I don't have to. Your recipe was ono(delicious,as we Hawaiians say. For the topping used the famous Kula onion,chopped,added a sweetness,that blended well w/your chili. Mahalo(thank-you.
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