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

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 1/2 cups water to keep the chili from burning.

3. 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.

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