Tuesday, May 18, 2010

Perfect, Simple Chili

Adapted from The Pioneer Woman Cooks by Ree Drummond.


2 garlic cloves, chopped
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder
2 pounds ground beef (i used turkey, as usual)
One 8-ounce can tomato sauce
1 teaspoon salt
1/2 cup masa (corn flour, found in the Mexican section of many supermarkets)

Optional Ingredients

1 can pinto beans, drained
1 can kidney beans, drained
1 jalapeño, seeded and finely diced
1 can diced tomatoes and chilis
(i didn't use any of these)

For Serving

Shredded cheddar cheese
Chopped green onion

* Place the ground beef (or turkey) in a large pot and throw in the garlic.

* Cook the until brown.

* Unless you want to tick off your cardiologist, drain off the excess fat.

* Pour in the tomato sauce, followed by the spices and the salt.

* Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in 1/2 cup water at a time as needed.

* After an hour, place the masa in a small bowl. Add 1 cup of water and stir together with a fork.

* Dump the masa mixture into the chili and stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes.

* Serve with shredded cheddar, chopped green onions, sour cream, and Fritos.

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