Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 medium bell pepper, diced
  • 15 oz tomato sauce
  • 2 cups water
  • 0.25 cup chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.25 tsp cayenne pepper
  • 30 oz canned kidney beans, drained and rinsed
  • 0.5 cup masa harina
  • 1 cup warm water

Instructions:

  1. Brown the 2 lbs ground beef in a large pot over medium high heat until it is deeply browned and crumbly. Note: Don't rush this; the color is the flavor.
  2. Drain the excess grease from the pot, leaving about a tablespoon for sautéing.
  3. Add the diced yellow onion, bell pepper, and 2 cloves of minced garlic to the beef.
  4. Sauté the vegetables for 5 minutes until the onions are translucent and fragrant.
  5. Stir in the 0.25 cup chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 0.25 tsp cayenne pepper.
  6. Toast the spices for 60 seconds until the aroma fills the kitchen. Note: This blooms the fat soluble oils.
  7. Pour in the 15 oz tomato sauce and 2 cups of water, scraping the bottom of the pot to release any stuck bits.
  8. Simmer the mixture on low for 45 minutes, stirring occasionally to prevent sticking.
  9. Add the 30 oz of kidney beans and stir gently to incorporate without mashing them.
  10. Whisk the 0.5 cup masa harina with 1 cup warm water in a separate bowl until a smooth slurry forms.
  11. Stream the slurry into the chili while stirring constantly.
  12. Cook for an additional 10 minutes until the sauce is thick and velvety.