- 2 lbs. lean ground beef
- 2 cloves garlic, minced
- 1 - 8 oz. can tomato sauce
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground oregano
- 1 tsp. kosher salt (or regular table salt)
- 1/4 tsp. cayenne pepper
- 1/2 - 1 1/2 cups water (we use about 1 - 1 1/2 cups of water), as desired
- 1/4 cup masa harina (corn flour, found in the Mexican food or flour/ baking section of many supermarkets)
- 1/2 cup water
- 1 - 15 oz. can black beans, drained and rinsed
- 1 - 15 oz. can pinto beans, drained and rinsed
- 1 - 2 cups frozen sweet corn - rinsed under hot water to remove ice - optional (but we love this)
- Shredded cheddar, Monterey jack, or Colby jack cheese, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
In a large pot coated with non-stick cooking spray, brown ground beef until crumbled and no longer pink. Drain excess liquid and add garlic. Cook about a minute longer until garlic is fragrant. Pour in tomato sauce, chili powder, cumin, oregano, salt, and cayenne. Stir together until well combined. Cover, and then reduce heat to medium low to low and simmer for 1 hour, stirring occasionally. During simmering time, add water 1/2 cup at a time as needed so mixture does not become overly dry.
After an hour, place the masa harina in a small bowl. Add a 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well. Taste chili and adjust seasonings as desired. Add more masa paste and/or water to get chili to your preferred consistency, or to add more corn flavor. Add the beans and corn (if using) and simmer chili for an additional 10 minutes. Serve with shredded cheese, tortilla chips, and lime wedges.
Recipe Source: Slightly adapted from Ree Drummond/ The Pioneer Woman at foodnetwork.com.