Chili
Ingredients
The meat
-
½
pound
stew beef, small diced
-
1 ½
pound
ground beef
The vegetables
-
1
medium
onion, diced
-
1
tablespoon
minced garlic
-
1
whole
jalapeno, diced
The spices and seasonings
-
3
tablespoons
chili powder
-
¼
teaspoon
cayenne pepper
-
1
teaspoon
dried thyme
-
2
teaspoons
ground cumin
-
2
teaspoons
ground oregano
-
1 ½
teaspoons
coriander
-
1
teaspoon
salt
The liquids
-
8
ounces
canned tomato sauce
-
1
15-ounce can
kidney beans, drained and rinsed
-
1
15-ounce can
pinto beans, drained and rinsed
-
1 ½
cup
beef broth
The thickener
-
3
tablespoons
masa harina
For serving
-
to taste
shredded Cheddar
-
to taste
chopped onions
-
to taste
tortilla chips
-
to taste
sliced avocado
Instructions
- Heat oil in a large saucepan and brown the diced beef over medium-high heat.
- Add ground beef, breaking it up while stirring, and cook until no longer pink, about 6-7 minutes.
- Toss in onions, garlic, jalapenos, chili powder, cayenne pepper, and dried thyme, mixing until combined.
- Cook for another 3-4 minutes to meld the spices together.
- Pour in the tomato sauce, followed by the beans and broth. Stir well and scrape the sides.
- Add cumin, oregano, coriander, salt, and masa harina as a thickener. Stir and bring to a simmer.
- Cook for about 15-20 minutes, adjusting broth/water as necessary.
- Turn off the stove and serve with shredded cheddar, chopped onions, avocado, and/or tortilla chips.
Nutrition Facts (estimated)
Servings
5-6 cups
Calories
471
Total fat
30g
Total carbohydrates
12g
Total protein
35g
Sodium
901mg
Cholesterol
124mg
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