There’s nothing like a hot bowl of chili on a cold day! I recently made some, and I used the recipe from the cookbook The Pioneer Woman Cooks, which I had been wanting to try for some time. I really liked it! It’s a nice, thick chili, and the recipe says you can add some water if it gets too thick while it’s cooking; I decided to try using beef broth instead to keep the flavor nice and beefy. I also left out the optional seeded and diced jalapeno, but I may just try adding that in next time! If you’re a chili-lover you will need to try this!
SIMPLE, PERFECT CHILI (slightly adapted from The Pioneer Woman Cooks)
Makes 6 servings
- 2 pounds ground beef
- 2 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 1 teaspoon ground oregano
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 to 1 (14.5-oz.) can beef broth (or 1-2 cups water)
- ¼ cup masa (corn flour, found in Mexican food section of supermarkets)
- 1 (15-ounce) can pinto beans, drained
- 1 (15-0unce) can kidney beans, drained
- 1 (10-oz.) can Rotel® diced tomatoes and green chilies, undrained
- shredded cheddar cheese, chopped onion, corn chips, and sour cream for garnish
Place the ground beef in a large pot and add minced garlic. Cook over medium heat until beef browns, and drain fat. Stir in the tomato sauce, spices, salt, and 1/2 can beef broth. Stir everything together well, then cover, and reduce heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork. Add the masa mixture into the chili and stir well. Then add the beans and Rotel® tomatoes. If chili is too thick for your liking, add more beef broth or water. Simmer for an additional 10-15 minutes.
Serve with shredded cheddar cheese, chopped onion, corn chips, and sour cream, if desired.
This is one of my favorite chili recipes now! Do you have a favorite?