Simple, Perfect Chili

Total Time:
1 hr 35 min
Cook:
1 hr 35 min

Yield:
8 servings

Ingredients
  • 2 pounds ground chuck
  • 2 cloves garlic, minced
  • 1 (14 oz) can tomato sauce
  • 1 (10 oz) can Ro-Tel diced tomatoes with chilies
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder (or more to taste)
  • 1 (14 oz) can canned red kidney beans, drained and rinsed
  • 1 (14 oz) can canned pinto beans, drained and rinsed
  • ¼ cup masa harina (corn flour, sold in the Hispanic Foods aisle)
  • ¼ cup warm water
  • sour cream, chopped onion, grated cheddar, and cilantro leaves, for serving
  • corn tortilla chips, for serving
Directions
  • Brown the beef with the garlic in a large pot over medium-high heat. Drain off excess fat. Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Stir, cover the pot, and reduce the heat to low. Simmer for 30 minutes.

  • Add the beans. Stir to combine, then cover and simmer for another 20 minutes.

  • Mix the masa with the warm water and stir to form a paste. Add to chili and stir to combine. Simmer to thicken for 10 minutes.

  • Serve with sour cream, chopped onion, grated cheese, cilantro, and corn chips on the side.


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