Winter Chili
Easy and delicious dinner for a cold winter night.
Yields 8 portions.
Ingredients
2 lb. ground beef
3 cloves of garlic
2 Tbsp & 1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 ½ tsp kosher salt
15 oz tomato sauce
32 oz chicken stock
15 oz diced fire-roasted tomatoes
½ cup masa harina
1 cup water
15 oz kidney beans
15 oz pinto beans
Cayenne Pepper
3 Tbsp lime juice
Instructions
Preheat a dutch oven on medium-high heat.
Add 2 lb. of ground beef to the dutch oven and season with salt and pepper. Cook until browned. I usually buy 90/10 beef so I did not have much fat rendered in the pan and chose to leave it in. If you are using a fattier meat, feel free to drain any excess fat.
While the beef is cooking, in a pinch bowl, combine 2 Tbsp & 1 tsp of chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp coriander, and 1 ½ tsp kosher salt. Peel 3 cloves of garlic and press into another pinch bowl.
Once the beef is browned, add the garlic and the seasoning mix and stir to combine. Continue browning for another 2-3 minutes.
Add 15 oz tomato sauce and brown for another 2 minutes.
Add 32 oz chicken stock and 15 oz diced fire-roasted tomatoes and bring to a soft boil.
Meanwhile, combine 1 cup of water with ½ cup of masa harina. Once the chili has come to a boil, add the masa mixture and 15 oz diced fire-roasted tomatoes and stir to combine.
Cover and lower the heat to low. Simmer covered for an hour, stirring occasionally.
Uncover and continue simmering for another 30 minutes to an hour or until the chili has thickened and cooked down about an inch.
Drain and rinse the 15 oz kidney beans and 15 oz pinto beans and add to the chili. Simmer for another 20 minutes.
Turn off the heat and add 3 Tbsp of lime juice and a few sprinkles of cayenne pepper. Stir to combine, taste, and salt to taste.
