Step 1

Cook and crumble the ground beef in a large pot over medium heat until browned.

Step 2

Drain excess grease.

Step 3

Add the garlic and tomato sauce, cook for 1 minute.

Step 4

Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.

Step 5

Stir to combine. Decrease heat to low.

Step 6

Cover and let simmer for 1 hour, stirring occasionally.

Step 7

Note: If the meat seems too dry after an hour, add water ½ cup of water.

Step 8

Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.

Step 9

Add more masa and/or water until preferred consistency is obtained.

Step 10

Add the drained and rinsed beans. Simmer for 10 minutes.

Step 11

Serve with desired garnishes and cornbread!

Step 12

Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.

Step 13

Drain excess grease.

Step 14

Add the garlic and tomato sauce, cook for an additional minute.

Step 15

Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.

Step 16

Stir to combine. Transfer to the Crock Pot.

Step 17

Combine the masa harina with ½ cup water in a small bowl. Stir to combine.

Step 18

Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.

Step 19

Heat on low for 4 hours, or all day!

Step 20

At any point you can add more masa and/or water until preferred consistency is obtained.

Step 21

Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.

Step 22

Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.

Step 23

Add the garlic and tomato sauce, cook for an additional minute.

Step 24

Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.

Step 25

Combine the masa harina with ½ cup water in a small bowl. Stir to combine.

Step 26

Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.

Step 27

Optional: Add additional water and/or masa mixture to achieve preferred consistency.

Step 28

Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.

Step 29

Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!