Categories: Soup
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, 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 oz. cans beans (kidney and pinto), drained and rinsed
- 1/2 cup masa harina (corn flour)
- Shredded cheddar, crumbled bacon and sliced jalapenos, for topping
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 1/2 cups water to keep the chili from burning.
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Stir 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 jalapenos.