Tuesday, November 24, 2015

Simple, Perfect Chili

I made this chili for the first time last night, and we loved it. It was perfect for the cooler temps, and it was super easy to make. Seriously, I kept looking back at the recipe thinking I'd left a step or a few ingredients out. I did add a cup of water to the mixture prior to letting it simmer for an hour. I thought it needed it, but that's just personal preference.
 
Serve with shredded Cheddar, green onion, a dollop of sour cream, and tortilla chips for dipping, and you have a yummy meal!
 
 
Simple, Perfect Chili
{The Pioneer Woman}
 
2 pounds ground beef
2 cloves garlic, chopped
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 (found in the Mexican section of your grocery store)
15 ounce can kidney beans, drained and rinsed
15 ounce can pinto beans, drained and rinsed
 
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 or until ready to serve. (The longer it sits, you may need to add a little more water because it will get dry.)
 
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Hope everyone has a great day...