My Simple, Perfect Beef Chili

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat; pork is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are more nutritious; pinto beans are usually cheaper.

Start by cooking regular ground beef in a large pot until it's crumbled and totally brown.

Drain off the excess grease from the beef.

Add plenty of garlic, a good amount of chili powder, dried oregano, ground cumin, cayenne pepper for additional heat, and salt; stir it together.

If the mixture doesn't look red enough, add more chili powder.

Add a couple of small cans of tomato sauce, or canned whole tomatoes if you prefer chunks.

Fill the empty tomato sauce cans with water twice and add it to the pot.

Stir everything until well mixed, then put the lid on the pot.

Turn the heat down to a simmer and let it cook for about 45 minutes to deepen the flavors.

After 45 minutes, prepare masa harina by adding about 3 tablespoons to a small dish and mixing with enough water to make a thin paste.

Pour the masa mixture into the chili to thicken it and add corn flavor.

Add more water to achieve desired sauciness; let it simmer for an additional 10 to 15 minutes to let the masa thicken the chili.

Taste and adjust seasonings, adding more salt or cayenne if needed.

For a basic chili, serve it now, optionally topped with grated sharp cheddar cheese, grated pepper jack cheese, finely diced red onion, sour cream, avocado, and cilantro.

If you want beans, drain and rinse two cans of pinto and kidney beans, stir them into the chili, and let it simmer for another 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary