This hearty beef chili is a savory, filling meal that utilizes masa harina for a traditionally thick texture. It is versatile enough to be prepared on a stove, in a slow cooker, or using a pressure cooker.
List of ingredients
- 2 lbs. ground beef (80% lean) – provides a rich base with balanced fat content.
- 2 cloves garlic, diced – adds a sharp, aromatic depth.
- 8 oz. tomato sauce – serves as the primary liquid base for the sauce.
- 2 tablespoons chili powder – the main seasoning for heat and color.
- 1 teaspoon ground cumin – adds an earthy, nutty flavor.
- 1 teaspoon ground oregano – provides a subtle herbal note.
- 1 teaspoon salt – enhances all other flavors in the pot.
- 1/4 teaspoon cayenne pepper – adds a customizable level of spicy heat.
- 1/4 cup masa harina (white or yellow) – used as a thickener for an authentic corn flavor.
- 15 oz. kidney beans, drained and rinsed – adds texture and protein.
- 15 oz. pinto beans, drained and rinsed – complements the kidney beans for variety.
- 14.5 oz. diced tomatoes with juice – required specifically for the Instant Pot version.
- Shredded Cheddar – for garnishing and creaminess.
- Lime Wedges – to add acidity and brightness.
- Sour Cream – for cooling the heat of the spices.
- Tortilla Chips or Fritos – provides a salty, crunchy contrast.
- Diced Green Onions – for a fresh, sharp finish.
step-by-step instructions
- Brown the Meat: Cook and crumble the ground beef in a large pot over medium heat until fully browned. Drain the excess grease to prevent the chili from becoming oily.
- Sauté Aromatics: Add the diced garlic and tomato sauce to the pot and cook for approximately 1 minute.
- Season the Base: Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/4 teaspoon of cayenne pepper until well combined.
- Select Cooking Method: For Stove Top, cover the pot and simmer on low for 1 hour, stirring occasionally. For Crock Pot, transfer the beef and sauce mixture into the slow cooker. For Instant Pot, use the Sauté mode to brown the meat and add seasonings.
- Create Thickener: In a small bowl, combine 1/4 cup of masa harina with 1/2 cup of water and stir until smooth.
- Incorporate Masa: Stir the masa harina mixture into the chili. If using the Instant Pot, add the masa slurry along with the 14.5 oz of diced tomatoes and their juices.
- Add Beans: Stir in the drained and rinsed kidney beans and pinto beans.
- Final Cook: For Stove Top, simmer for an additional 10 minutes. For Crock Pot, cook on low for 4 hours or longer. For Instant Pot, close the lid, ensure the pressure valve is shut, and use the Chili/Beans setting for 20 minutes.
- Finish and Serve: Release pressure for the Instant Pot or turn off the heat for other methods. Serve with shredded cheddar, lime wedges, sour cream, tortilla chips, and green onions.
Advanced Cooking Techniques
Searing Beef for Maximum Flavor
When browning the ground beef, allow the meat to sit undisturbed for a few minutes to develop a deep brown crust. This process, known as the Maillard reaction, creates complex flavor compounds that enhance the savory profile of the chili. Avoid overcrowding the pan to ensure the meat sears rather than steams.
Managing Fat Levels
Using 80% lean beef ensures the meat remains juicy, but it produces a significant amount of rendered fat. Use a colander or a spoon to remove the majority of the grease after browning. Leaving too much fat can prevent the masa harina from thickening the sauce properly.
Preventing Masa Lumps
Always mix masa harina with water in a separate container before adding it to the pot. Adding the dry powder directly into the hot liquid can cause clumps that are difficult to stir out. A smooth slurry ensures an even consistency throughout the entire batch.
Adjusting Heat Levels
Cayenne pepper provides a concentrated heat that varies by brand. Start with the recommended 1/4 teaspoon and taste the chili during the final simmer. If more heat is desired, add cayenne in small increments of 1/8 teaspoon to avoid overpowering the other spices.
Thickening Alternatives
Using All-Purpose Flour
If masa harina is unavailable, you can use a flour roux or a slurry. Mix equal parts flour and water to create a paste, then stir it into the simmering chili. Note that flour lacks the distinct corn flavor provided by masa harina.
Substituting with Cornmeal
Fine cornmeal can provide a similar texture to masa harina. It adds a slight graininess that some prefer in a rustic chili. Like masa, it should be mixed with water first to avoid lumps.
Cornstarch for Rapid Thickening
For a very glossy and thick consistency, a cornstarch slurry is the most efficient option. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it in during the last 10 minutes of cooking. Cornstarch thickens more aggressively than masa harina.
Serving and Pairing Suggestions
Pairing with Homemade Cornbread
Cornbread provides a sweet and crumbly contrast to the spicy and savory beef. Serve warm slices with honey butter on the side. The corn in the bread complements the masa harina used in the chili base.
Creating Chili Cheese Fries
For a more casual meal, ladle the chili over a tray of crispy golden French fries. Top with a generous layer of melted shredded cheddar and broil for 2 minutes. This turns the chili into a decadent appetizer or main course.
Adding Fresh Toppings
Fresh diced green onions and cilantro add a brightness that cuts through the richness of the beef. Adding a dollop of sour cream helps balance the heat of the cayenne and chili powder. These toppings provide essential temperature and texture contrast.
The Importance of Lime
Squeezing fresh lime juice over the bowl just before eating awakens the flavors. The acidity breaks down the heaviness of the fats and enhances the earthy notes of the cumin. This is a professional touch used to balance heavy stews.
Storage and Preservation
Refrigeration Guidelines
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Ensure the chili has cooled slightly before sealing the lid to prevent excessive condensation. Stir the chili well when reheating as it will naturally thicken in the fridge.
Freezing for Meal Prep
Chili freezes exceptionally well for up to 3 months. Divide the chili into individual portions using freezer-safe bags or containers to make reheating easier. Squeeze as much air as possible out of the bags to prevent freezer burn.
Thawing Procedures
The safest way to thaw frozen chili is in the refrigerator overnight. For faster results, place the sealed bag in a bowl of cold water. Avoid thawing at room temperature to maintain food safety standards.
Reheating Instructions
Stove Top Method
Place the chili in a pot over medium-low heat. Add a splash of water or beef broth to loosen the sauce, as the masa harina continues to absorb liquid over time. Stir frequently to avoid scorching the bottom of the pot.
Microwave Reheating
Transfer a portion of chili to a microwave-safe bowl and cover it with a damp paper towel. Heat in 1-minute intervals, stirring in between. This ensures the heat is distributed evenly and prevents the edges from drying out.
Slow Cooker Warming
If serving for a crowd, place the reheated chili in a slow cooker on the ‘Warm’ setting. This keeps the dish at a food-safe temperature without overcooking the beans. Stir occasionally to maintain a consistent texture.
Troubleshooting Common Issues
Fixing Watery Chili
If the chili is too thin, simmer it uncovered for an additional 15 to 30 minutes to reduce the liquid. Alternatively, whisk together an extra tablespoon of masa harina and water and stir it in. Let it simmer for 5 minutes to activate the thickening agent.
Balancing Over-Salted Chili
If the chili tastes too salty, add a small amount of unsalted tomato sauce or a pinch of sugar. Adding more beans can also dilute the salt concentration. A squeeze of lime juice can help mask the saltiness by introducing acidity.
Managing the Instant Pot Burn Warning
The burn indicator is often triggered by thick ingredients sticking to the bottom. Use a silicone spatula to scrape the bottom of the pot thoroughly before sealing the lid. If the warning persists, add 1/2 cup of additional water or tomato juice to increase the liquid ratio.
Correcting Bitter Spices
If the chili tastes bitter, it is often due to over-toasting the spices or using old ground cumin. A teaspoon of brown sugar or a small amount of honey can neutralize the bitterness. Ensure your spices are fresh for the best flavor profile.
Frequently Asked Questions
Can I use a leaner grade of beef?
Yes, you can use 90% or 93% lean beef. However, you may need to add a tablespoon of olive oil to the pot to prevent the meat from sticking and to ensure the garlic sautés properly.
Which beans are the best substitutes?
If kidney or pinto beans are unavailable, black beans or cannellini beans are excellent alternatives. Black beans provide a similar texture, while cannellini beans offer a milder flavor.
How do I make the chili spicier?
Increase the amount of cayenne pepper or add diced fresh jalapeños during the sautéing stage. You can also stir in a teaspoon of red pepper flakes for a more intense, sharp heat.
Can I add vegetables to this recipe?
Yes, diced onions, bell peppers, and celery are common additions. Sauté them along with the garlic before adding the tomato sauce to ensure they are tender and flavorful.
Is masa harina different from cornstarch?
Yes, masa harina is nixtamalized corn flour which adds a specific flavor and a matte thickness. Cornstarch is a pure starch that creates a translucent, glossy gel-like thickness.
Print
Hearty Ground Beef Chili with Masa Harina
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This hearty chili recipe from The Pioneer Woman has a perfect blend of seasonings, ground beef, and beans. Make it on the Stove Top or in the Crock Pot, it will quickly become your best chili recipe!
Ingredients
- 2 lbs. ground beef (80% lean)
- 2 cloves garlic, diced
- 8 oz. tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (white or yellow)
- 15 oz. kidney beans, drained and rinsed
- 15 oz. pinto beans, drained and rinsed
- 14.5 oz. diced tomatoes (for Instant Pot version only)
- Shredded Cheddar
- Lime Wedges
- Sour Cream
- Tortilla Chips or Fritos
- Diced Green Onions
Instructions
- Step: Cook and crumble the ground beef in a large pot over medium heat until browned. Drain excess grease.
- Step: Add the garlic and tomato sauce, cook for 1 minute.
- Step: Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper. Stir to combine.
- Step: Decrease heat to low. Cover and let simmer for 1 hour, stirring occasionally.
- Step: Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
- Step: Add the drained and rinsed beans. Simmer for 10 minutes.
- Step: Serve with desired garnishes and cornbread!
Notes
Masa Harina Substitute: Flour or cornmeal may be used to achieve a similar texture, or cornstarch (mixed with equal parts water) can be used to thicken the chili. Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 2 g
- Sodium: 734 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 14 g
- Protein: 40 g
- Cholesterol: 107 mg