Makes 10-12 Servings (supposedly)
Chop 2 medium yellow onions and mince 2 cloves garlic. Sauté onions and garlic in a few tablespoons of vegetable oil in a large soup pot. Add 2 pounds of lean ground beef and cook until brown. Spoon off or carefully drain any excess oil or fat. Add the following to the pot:
- Two 16 oz. undrained canned tomatoes (I recommend one 28 oz. can of Muir Glen fire roasted tomatoes, pictured above)
- 1 cup water
- 1 tbsp. chili powder
- 1 tbsp. sugar
- 2 tbsp. masa harina (corn flour, pictured below)
- 2 tsp. ground cumin
- 2 tsp. salt
- 1/2 to 1 tsp. ground red pepper
- 1/4 tsp. ground pepper
Stir everything together and bring to a boil over high heat. Then reduce to a simmer and let it hang out for 2 hours, stirring occasionally. Add more water if it looks like it's getting too think for your preference of chili viscosity. Towards the very end, maybe 20 minutes before you're done, add one 16 oz. can of kidney beans (or black beans if you prefer), and a couple chopped jalapeño peppers (or more if you like it spicy).
It made about 8 servings of about one cup each for me, but I like my chili pretty thick (I probably reduced it too much). Some recipes out there call for as many as 3 cups of water, so work it out accordingly. This stuff freezes really well, especially if you portion it off from the get-go in handy single-serving bowls. Works on its own with your favorite chili toppings (sour cream, sharp cheddar, crackers, what have you), or works well on top of a baked potato, for example. Nothing too fancy here, but it's dang tasty.
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