Beef-and-Bean Chili

Name: Beef-and-Bean Chili
Prep time: 30 min
Total time: 2 min
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

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Prep Time: 30 minutes

Total: 2 hours

Servings: 7

Author : Ree Drummond

comfort food dinner meat

Instructions

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Step 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.

Step 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 1½ cups water to keep the chili from burning.

Step 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 jalapeños.

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