Chili with Masa Harina


I go through phases where all I will order out for lunch or dinner is Chili. I love chili but truly my favorite is any kind I make myself. In my eyes, chili needs a heaping handful of chili powder and less is more when it comes to beans but, that is just me.

Below you will find one of my favorite recipes, mostly because I can easily make it from my pantry substituting a can of diced green chilies if I don’t have a fresh jalapeno. I got the original recipe from the Williams Sonoma website. I have just altered it to fit my tastes and pantry. I hope you like it too!

Chili with Masa Harina

4 tbs. olive oil
1 1/2 lb beef chuck
1 1/2 lb ground pork
2 large yellow onions, finely chopped
6 garlic cloves, minced
2 jalapeno chili’s seeded and finely chopped or 2 small cans diced green chilies
1/2 cup chili powder plus more to taste
2 to 4 tbs ground cumin depending on how much you like cumin
2 Tbs ground dried oregano
1 cup lager style beer
1 quart beef stock
1 can (28 oz) diced or crushed tomatoes
1 or 2 cans kidney, pinto or black beans depending on how much you like beans in your chili
4 Tbs. masa harina
salt and freshly ground pepper, to taste

Directions


In a large non stick skillet warm 1 Tbs of oil over medium high heat and add the beef and pork. Break up into bits with a wooden spoon and brown the meat. 8 to 10 minutes or more depending on the heat of your burner. Transfer to a colander tp drain off the fat.

In a large stock pot over medium heat, warm the remaining 3 tbs of oil. Add the onions and saute stirring occasionally until softened, 5 to 7 minutes. Add the garlic and saute for 1 minute.


Add the jalapeno, chili powder, cumin and oregano, stir until well combined and cook for 1 more minute.


Add the reserved beef and pork mixture, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally for 50 minutes.

Add the beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls. Serves 8 to 10.

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