It’s so cute to see how a fresh pot of chili makes Jon so happy when he comes home from work. Yesterday, it was cold and windy so I knew he would love an open faced chili burger when he got home. I love how something so simple and fast can make him so happy! I use Pioneer Woman’s recipe for the most part-I tweak it a little, like always!
2 pounds ground beef
2 cloves garlic, chopped
One 8-oz can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon fresh chopped oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup masa harina*
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Watch how to make this recipe.
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes.