Recipe Details

Ingredients

• 4 lb. 

  ground beef

• 6 

  garlic cloves, minced

• 2 

  8-ounce cans tomato sauce

• 1 

  6-ounce can tomato paste

• 1/4 c. 

  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-ounce cans beans (kidney and pinto), drained and rinsed

• 1/2 c. 

  masa harina (corn flour) or regular cornmeal

• Shredded cheddar, crumbled bacon and sliced jalapeños, for topping

Description

1. 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.
2. 2Add 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 1½ cups water to keep the chili from burning.
3. 3Stir 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 jalapeños.