Beef Chili with Masa Harina + $500 Giveaway

Sometimes I don’t know where my motivation comes from. Just the other night I was in the middle of writing a post and then I was like OMG. I was supposed to start on a huge pot of beef chili for tomorrow night’s dinner and it’s 10pm and I haven’t started it yet. I actually said that out loud and Ken made some sort of joke along the lines of “I guess I will have to suffer tomorrow”. Because me not cooking results in him ordering delicious pizza and that’s total suffering right there.

Since we had pizza a few nights before, I wasn’t up for it again. I got to work in the kitchen and started making the most gigantic pot of beef chili I’ve ever made. The recipe came from the William’s Sonoma Cookbook and in the recipe box below, I’ve included the changes that I made. This chili is thick, hearty and full of flavor. Masa harina makes it thick enough to use in nachos, chili burritos or tamale pies, the latter of which I will be sharing with you later this week. It’s perfect to pair with a gooey grilled cheese sandwich and it will surely keep you warm on a cold day.

If I haven’t sold you on this recipe yet, what else can I do to persuade you to try it?

How about a little cheese, sour cream and butter crackers? That’s what I topped my beef chili with. It’s a winning combination. Don’t you want to try a winning combination with me?

Beef Chili with Masa Harina

Beef Chili with Masa Harina

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Print

Ingredients

• 2 1/2 lbs ground chuck
• 3 medium onions, chopped
• 8 cloves of garlic, minced
• 1 medium jalapeno, seeded and chopped
• 1/2 C dark red chili powder
• 2 tbsp ground cumin
• 2 tsp ground coriander
• 1 tbsp dried oregano
• 1 1/2 C beer (I used a lager)
• 2 1/2 C beef stock
• 1 28oz can of crushed tomatoes
• 1 can of light red kidney beans, drained and rinsed
• 1 can low sodium pinto beans, drained and rinsed
• 3 tbsp masa harina
• Salt to taste

Instructions

1. In a large dutch oven or soup pot (at least 5 quarts), cook the ground beef over medium-high heat until browned. Removed the ground beef from the pot, drain and set aside.
2. Cook the veggies. Reduce the heat to medium and add the extra virgin olive oil. Add the onions and cook until tender, about 5 minutes, stirring often. Add the garlic, jalapeno, chili powder, cumin, oregano and coriander and cook for 1 minute. Add the beef, beer, beef stock and crushed tomatoes to the pot and mix well. Reduce the heat to low, cover and simmer for 50 minutes.
3. Once the chili is done simmering, add the kidney beans, pinto beans and mix well. Then mix in the masa harina. Season with salt to taste. Start with a small amount of salt and gradually add more until desired taste is reached.
4. Top with your favorite chili toppings such as cheese, sour cream, green onions, crackers and/or cilantro.

Notes

Adapted from the Williams Sonoma Cookbook.

Changes: I used 2.5 lbs of ground chuck rather than 3 lbs. I used extra virgin olive oil (3 tbsp) instead of 5 tbsp of canola oil. I did not cook the beef in oil. I cooked the beef at one time instead of in two increments.

 For more recipes, style and travel ideas, follow me around the web!

Instagram // Pinterest // Twitter // Facebook

A few of my blog buddies are celebrating blog birthdays this month. We teamed up to give you a chance to win $500. You could make a ton of chili with $500. You could also buy a lot of fun gadgets, a camera, a mini vacation {insert favorite thing under $500 here} with $500. Good luck!

a Rafflecopter giveaway