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ground chuck garlic tomato sauce Ro-Tel salt oregano ground cumin chili powder kidney beans pinto beans masa harina warm water sour cream corn tortilla chips
Viewed: 60 - Published at: 5 years agoIngredients
- 2 pounds ground chuck
- 2 cloves garlic, minced
- 1 (14 oz) can tomato sauce
- 1 (10 oz) can Ro-Tel diced tomatoes with chilies
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons chili powder (or more to taste)
- 1 (14 oz) can canned red kidney beans, drained and rinsed
- 1 (14 oz) can canned pinto beans, drained and rinsed
- 1/4 cup masa harina (corn flour, sold in the Hispanic Foods aisle)
- 1/4 cup warm water
- sour cream, chopped onion, grated cheddar, and cilantro leaves, for serving
- corn tortilla chips, for serving
Method
- Brown the beef with the garlic in a large pot over medium-high heat.
- Drain off excess fat.
- Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder.
- Stir, cover the pot, and reduce the heat to low.
- Simmer for 30 minutes.
- Add the beans.
- Stir to combine, then cover and simmer for another 20 minutes.
- Mix the masa with the warm water and stir to form a paste.
- Add to chili and stir to combine.
- Simmer to thicken for 10 minutes.
- Serve with sour cream, chopped onion, grated cheese, cilantro, and corn chips on the side.
