Categories: Mexican
Ingredients
- 4 lbs ground beef
- 6 garlic cloves, minced
- 2- 8 oz cans tomato sauce
- 6 oz can tomato paste
- 1/4 cup chili powder
- 2 tsp ground cumin
- 2 tsp ground oregano
- 2 tsp Kosher salt
- 1/2 tsp cayenne pepper
- 2- 15 oz cans kidney beans, rinsed and drained
- 2- 15 oz cans pinto beans, rinsed and drained
- 1/2 cup masa harina or regular cornmeal
Directions
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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.
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Add 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 1 cup water to keep it from burning.
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After an hour, still in all the beans. In a small bowl, combine the masa with 1/2 cup water and stir together with a fork until it’s smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings.
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Let the chili simmer for another 10 minutes to thicken, then turn off the heat and let it cool.
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Fill large or small freezer bags according to your preference. And freeze them flat for easy stacking.