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May as well have the yearly chili fight now. Remember, the recipes aren’t carved in stone. More like guidelines, so adjust as you will. This recipe has beans, for example. Don’t like ’em don’t add them.<\/p>\n
You’ll need:<\/strong><\/p>\n 2 pounds ground beef You’ll do:<\/strong><\/p>\n Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1\/2 cup water at a time as needed.<\/p>\n After an hour, place the masa harina in a small bowl. Add 1\/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and\/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.<\/p>\n A halved habo pepper has been known to fall into the pot when I’m cooking this, to be fished out before service. Also about 1\/4 oz of semi-sweet chocolate (trust me).<\/p>\n Serve with ice cold cervesa, a bold red wine, or iced tea. Cheesy corn bread is another option on the side. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n2 cloves garlic, chopped
\nOne 8-ounce can tomato sauce
\n2 tablespoons chili powder
\n1 teaspoon ground cumin
\n1 teaspoon ground oregano
\n1 teaspoon salt
\n1\/4 teaspoon cayenne pepper
\n1\/4 cup masa harina, or white corn flour
\nOne 15-ounce can kidney beans, drained and rinsed
\nOne 15-ounce can pinto beans, drained and rinsed
\nShredded Cheddar, for serving
\nChopped onions, for serving
\nTortilla chips, for serving
\nLime wedges, for serving<\/p>\n