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)
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)
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.