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Simple, Perfect Chili

This recipe guides you through making a classic, hearty chili featuring perfectly browned ground beef and garlic. It's simmered with a robust blend of traditional spices and tomato sauce, then thickened with masa harina for authentic body and flavor. Kidney and pinto beans add substance, making it a comforting and satisfying dish, ideal for serving with your favorite toppings like Cheddar, onions, and tortilla chips.
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Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3798.6 kcal

Equipment

  • 1 Large heavy-bottomed pot
  • 1 Wooden Spoon or Spatula
  • 1 Liquid Measuring Cup
  • 1 Set of Measuring Spoons
  • 1 Small Bowl and Fork/Whisk

Ingredients
  

Main

  • 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
  • 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

Instructions
 

  • 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.

Notes

1. Achieving a deep, rich flavor in chili starts with proper browning of the ground beef. Ensure it's well-caramelized and any excess fat is thoroughly drained before adding other ingredients to prevent a greasy final product. 2. To intensify the spice profile, consider toasting the chili powder, cumin, and oregano in the residual fat for about 30 seconds after draining the beef, before adding the tomato sauce. This 'blooming' process enhances their aromatic compounds. 3. Masa harina is crucial for both thickening and adding an authentic corn flavor. Whisk it completely smooth with water before adding to avoid lumps. Adjust the amount to achieve your desired chili consistency. 4. For an extra layer of depth, a small amount (1-2 teaspoons) of unsweetened cocoa powder or a shot of espresso can be added during the long simmer. It deepens the savory notes without making the chili taste like chocolate or coffee.