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

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. 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.

3. 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.

4. Let the chili simmer for another 10 minutes to thicken, then turn off the heat and let it cool.

5. Fill large or small freezer bags according to your preference. And freeze them flat for easy stacking.

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