Nothing beats a big pot of chili when you want something to warm your soul. Enjoy it with fresh cornbread.
Ingredients
- 4 lb.
ground beef
- 6
garlic cloves, minced
- 2
8-ounce cans tomato sauce
- 1
6-ounce can tomato paste
- 1/4 c.
chili powder, plus more to taste
- 2 tsp.
ground cumin
- 2 tsp.
ground oregano
- 2 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
cayenne pepper, plus more to taste
- 4
15-ounce cans beans (kidney and pinto), drained and rinsed
- 1/2 c.
masa harina (corn flour) or regular cornmeal
-
Shredded cheddar, crumbled bacon and sliced jalapeños, for topping
Description
- In a large heavy pot, brown the ground beef with the garlic until it’s totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
- 2Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
- 3Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.
